Seville Negroni Glazed Ham
This is my all time absolute favourite Christmas Ham Glaze! It is inspired by one of my favourite Liqueur coffee’s is a Seville Coffee – which has a shot of Cointreau. I have combined this with my favourite cocktail, a Negroni, to create an absolute brilliant flavour pairing of orange, coffee and smoky ham.
- 1/2 leg Ham
- 100 ml red vermouth or sweet vermouth
- 60 ml Campari
- 60 ml gin
- 40 ml espresso coffee
- 150 g raw sugar
- 1 orange finely zested and juiced
- 1 tsp ground cloves
- Preheat your oven to 160°C.
- Combine all the ingredients except mustard and ham in a small pot. Bring to boil, and boil for 5mins until it gets slightly syrupy and sugar displaces. Set aside.
- Run your fingers under the skin of the ham to remove the skin but leave the fat in place.
- Score the ham fat in thin lines about 5-10mm apart. Baste with some glaze.
- Place the ham in a baking tray with 2 cups of boiling water and bake for 1-1½ hours basting every 15 minutes with new glaze.
- The ham should look shiny, browned and delicious. Remove the ham from the oven and pour over any remaining glaze. Allow to cool slightly before serving.
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Disclaimer - Nutritional information is provided as a guide only
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