Ingredients
Rump of ham, 2,5 kg
Cognac, half glass
Rosemary, as needed
Garlic, as needed
Salt, as needed
Bonini Traditional Balsamic Vinegar of Modena PDO Extravecchio, as needed
Method
Take the rump of ham and insert via syringe the cognac. Add to the baking pan rosemary, garlic and salt. Cover everything with aluminium and put in a preheated oven at 180°C/356°F for about 2 hours. When done, take the ham out of the oven and baste/brush the ham with Bonini Traditional Balsamic Vinegar of Modena PDO Extravecchio. Cover again with aluminium and return to the oven for about another 15min . Serve hot with a side of green salad or roasted potatoes.
