Tomato and Spice Glazed Ham
The spice glaze adds a nice kick to the ham.
6 people
110 minutes
20 minutes
Ingredients
- 1 tbsp Balsamic Vinegar
- 0 - Beetroot Sour Dough Bread 1 loaf
- 1 - Carrots
- 1 tbsp Olive Oil
- 2 tbsp Ras El Hanout
- 1 - Red Chilli
- 1 - Red Onion thinly sliced
- 100 g Salad Greens
- 1 - SuperValu Fresh Irish Unsmoked Ham Fillet 2kg
- 1 punnet SuperValu Radishes quartered
- 1 bunch SuperValu Scallions chopped
Glaze
-
2
tbsp
Ras El Hanout
-
2
tbsp
SuperValu Brown Sugar
-
3
tbsp
Tomato and Chilli Salsa (Janet's Country Fayre)
-
1
tbsp
Wholegrain Mustard
To Serve
-
4
tbsp
Tomato and Chilli Salsa (Janet's Country Fayre)
Method
- Place the ham into a large saucepan and cover with water. Add the carrot, chilli, and Raz-el-hanout spices. Bring slowly to the boil, then simmer for 20 minutes per pound. Once cooked remove from the saucepan.
- Using a sharp knife carefully remove the skin from the ham, then score the fat in a criss-cross (diamond) pattern.
- Meanwhile, preheat the oven to 180ºC/350ºF/gas mark 4.
- Combine the glaze ingredients in a small bowl and spread over the ham with a spoon.
- Place into the oven for 15 - 20 minutes until golden brown then remove from the oven. Rest for 20 minutes, covered in a foil tent, before carving.
- In a bowl, combine the salad leaves, radishes, red onion and spring onion. Drizzle with some olive oil and balsamic vinegar, toss to combine.
- Serve with freshly bread and slices of ham.
