Balsamic Glazed Ham

Balsamic Glazed Ham

Make a statement this Christmas with this sweet and sticky glazed ham recipe. Recommendation times for cooking hams can vary a little bit.

Time: 2+ hours Level: More challenging
Pairs Perfectly With
Original Label Balsamic Vinegar of Modena 250ml
Original Label Balsamic Vinegar of Modena 250ml with fancy yellow background | Mazzetti l'Originale
Shopping List

Leg of Ham (5kg-6kg approx.)

4 tablespoons Mazzetti’s Original Label Balsamic Vinegar

¾ cup dark brown sugar

salt and pepper to taste

2 tablespoons dijon mustard

  • Step 1.

Remove ham from refrigerator 1 hour before cooking.

  • Step 2.

To remove the rind, use a small sharp knife and begin by slicing through the skin around the shank to release the skin from the shank completely. Then, score down each side of the ham and across the top, making sure to only cut through the rind and not into the fat.

  • Step 3.

Starting at the top of the ham, use your fingers to gently pull the rind back. Do this slowly as it will lessen the chance of pulling off any fat. The rind should come off in one piece.

  • Step 4.

Preheat oven to 180°C

  • Step 5.

Place ham on large cutting board, fat side up and score ham with 1/2-inch deep cuts, in a diamond pattern. (this allows the Balsamic glaze to soak into the ham).

  • Step 6.

To make the Balsamic glaze, combine brown sugar, Mazzetti’s Original Balsamic Vinegar and Dijon mustard in small bowl. Warm it in the microwave for 30 seconds. Stir and add some water if you need to until the consistency is thick and spreadable.

  • Step 7.

Use a pastry brush and coat the whole scored fat surface with glaze.

  • Step 8.

Place a rack inside a roasting tray that will fit your ham. Lightly grease the rack with cooking spray.

  • Step 9.

To make washing up easier, line the base of the roasting dish with a few layers of foil. Place rack inside and then place your ham on top, fat side up.

  • Step 10.

Once ham is glazed and ready to put in the oven, pour in a few cups of water, wine or any juice. This will prevent the glaze from burning on the bottom of your pan and it also keeps the ham moist and tender.

  • Step 11.

Cook uncovered ham in oven approx 20 mins per kg, baste every 20-30 minutes. Keep an eye on the water bath levels, and top up as needed.

  • Step 12.

When ham is done, let rest at least 5 minutes before slicing.

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