Picnic Buffet

Baked Ham with Sticky Glaze


  • 1.1kg boned, unsmoked gammon joint 
  • 1 onion, peeled and chopped in half
  •  2 carrots, roughly chopped
  •  12 peppercorns
  •  150g  sweet chilli sauce
  •  1 tsp (heaped) French mustard
  •  3 tsp balsamic vinegar


  • Rinse the excess salt off of joint of gammon and pat dry
  • Place in a large pan with the onion, carrots and peppercorns. Cover with water and bring to the boil.  Reduce  heat and simmer for 20 – 25 minutes
  • Remove the ham from the pan and leave to cool for 5 minutes
  • Mix the sweet chilli sauce, mustard and balsamic vinegar together
  • Remove the skin, place the ham in a baking tin  and cover with the glaze
  • Pour the glaze over the ham
  • Bake in an oven set to 140 degrees Celsius for between 60 and 90 minutes

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