- 1 irish large ham fillet 2kg
- braising stock:
- 1.50 chicken stock cubes
- 90 ml balsamic vinegar
- 8 shallots (peeled and cut in half)
- 2 tblsp brown sugar
- 2 sprigs fresh rosemary
- 700 ml water
- Put the ham fillet into a large pot. Fill the pot with water and bring to the boil, then drain. Change the water and repeat the process.
- Dilute the chicken stock in the water.
- Put the ham onto a roasting tray. Add all the other ingredients then cover well with tinfoil and bake at 160°C for 2½ hours. Twice during the cooking process spoon/baste the juices back over the ham to help retain its moisture.
- When the cooking is completed, take the ham from the roasting tray. Remove the skin with a sharp knife and leave to rest, covered in tinfoil.
- In the meantime, pour the stock from the oven tray into a pot. Bring to the boil and simmer until 300ml of liquid is left.
- To reheat, put the ham back on an oven tray and spoon over the reduced liquid.
- Bake in an oven at 180°C for 30 minutes to glaze.
- Carve and spoon over some of the glaze.