Redcurrant, spice & balsamic glazed ham

Prep time 25 minutes Cook time 1 hour 15 minutes

Serves 17 people



  • 1 x 7-8kg ham leg, skin removed

Spiced redcurrant & balsamic glaze

  • 1 cup redcurrant jelly
  • ¼ cup brown sugar
  • ½ teaspoon all-spice
  • ½ teaspoon ground cinnamon
  • 2 tablespoons caramelised balsamic vinegar
  • ½ teaspoon sea salt


  1. 1.
    Preheat oven to 180˚C/160˚fan-forced.
  2. 2.
    To make the glaze, combine all ingredients in a medium saucepan. Bring to the boil, stirring occasionally, over medium-high heat. Reduce heat and simmer for 6-8 minutes or until slightly thickened. Set aside to cool slightly.
  3. 3.
    Meanwhile, using a sharp knife, score the ham fat lengthways in 1cm intervals. Wrap the ham hock with foil (this prevents it from burning).
  4. 4.
    Place ham on a greased rack in a large baking dish lined with foil (see tip). Brush ham fat with half of the glaze. Roast for 55-65 minutes, brushing with remaining glaze every 15 minutes, until ham is golden and caramelised. Slice and serve warm or cold.

General Information

Tip – if preferred, for ease use a large disposable foil roasting dish.

Serving tip – remove the the foil and wrap the hock in baking paper, a strip of fabric and secure with string then wrap with a ribbon – perfect for the Christmas table.

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