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.