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Tomato and spiced glazed ham recipe


The spice glaze adds a nice kick to the ham.

Preparation time: 20 minutes

Cooking time: 110 minutes


Serves: 6 people

  • 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
  • 1 bunch SuperValu Scallions
  • 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)


  1. 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.
  2. Using a sharp knife carefully remove the skin from the ham, then score the fat in a criss-cross (diamond) pattern.
  3. Meanwhile, preheat the oven to 180ºC/350ºF/gas mark 4. 
  4. Combine the glaze ingredients in a small bowl and spread over the ham with a spoon.
  5. 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.
  6. In a bowl, combine the salad leaves, radishes, red onion and spring onion. Drizzle with some olive oil and balsamic vinegar, toss to combine.
  7. Serve with freshly bread and slices of ham.

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