Baked ham with coffee

Baked ham with coffee

by chef João Pupo


  • 1 whole ham weighing around 1 kg
  • 50 g muscavado sugar
  • 8 tbsp vinegar
  • 1 tbsp Dijon mustard
  • 3 coffee cups Torrié espresso coffee
  • Black pepper


Slash the fat on the ham to create a criss-cross pattern.
Combine all the remaining ingredients and stir well until the sugar dissolves.
Cover the ham with this mixture and bake for around 30 minutes at 180 °C or until it looks caramelised. Cut into slices about 0.5 cm thick and serve with rice or potatoes.