Quince glazed ham

Quince glazed ham



Quince glazed ham
INGREDIENTS

8kg cooked leg of ham
whole cloves, to decorate
2 cups (500ml) water
QUINCE GLAZE
100g quince paste, chopped
1/2 cup (125ml) water
1/2 cup (175g) honey
METHOD

1. Preheat the oven to 180°C (160°C fan-forced). Cut through the ham rind about 10cm from the shank end of the leg.

2. To remove the rind, run your thumb around the edge of the rind just under the skin. Start pulling the rind from the widest edge of the ham. Continue to pull the rind carefully away from the fat up to the shank. Remove the rind completely. (Reserved rind can be used to cover the cut surface of the ham to keep it moist during storage.)

3. Using a sharp knife, score across the fat at about 3cm intervals, cutting just through the surface of the top fat. Do not cut too deeply or the fat will spread apart during cooking. Score in the opposite direction to form a diamond pattern. Decorate with cloves.

4 QUINCE GLAZE: Combine the quince paste and water in a small pan; stir. Bring to boil, cook for 2 minutes over a medium heat until combined. Add the honey; stir until combined.

5. Place the ham on a wire rack in a large baking dish; pour the water into the dish. Brush the ham well with the Quince Glaze. Cover the shank end with foil. Bake ham for 1 hour or until browned all over, brushing occasionally with the glaze during cooking.

Carved ham suitable to freeze for 1 month. Glaze suitable to microwave.

Chef's tips:

  • For a smaller leg or half leg of ham, halve the glaze recipe. If glaze becomes too thick to brush on, reheat until the correct consistency.

  • Cover ham with a clean tea towel or calico bag which has been dipped in a solution of 2 cups water with one tablespoon of vinegar and then squeezed out. Replace the tea towel every 2 days so the ham stays moist and fresh.

  • Ham can be stored in the coolest part of the refrigerator for up to 10 days. Boneless hams should be used within one week.

  • Carved or pieces of leftover ham can be placed in the freezer in an airtight container for up to one month then used in cooked recipes such as pizza or fried rice.




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