Garth McColgan is “Mr FoodActive”. A trained chef (and Latin scholar!), his passion in life is to introduce young people to the wonders of cooking, ...
1 irish large ham fillet 2kg
1.5 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.