Recipe for the ultimate glazed ham.
A DELICIOUS TWIST ON THE CHRISTMAS CLASSIC
This sweet and sticky dish is the ultimate roast ham recipe for your festive feast. 5–6kg leg ham 100g tub quince paste 1 tablespoon sherry vinegar ¾ cup (265g) golden syrup 3 firm brown pears (about 600g), thinly sliced using a mandolin
STEP 1 Using a small, sharp knife, carefully score the skin around the hock. Gently ease off the skin by pushing your fingers underneath it. Discard the skin.
STEP 2 Preheat oven to 180°C (350°F). Place the quince paste, sherry vinegar and ¼ cup (90g) of the golden syrup in a small saucepan over high heat and whisk to combine. Bring to the boil and cook, whisking constantly, for 2 minutes or until thickened slightly. Set aside. Cover the ham hock with baking paper and tie with kitchen string to secure. Brush the ham with the quince mixture.
STEP 3 Cover the ham with the pear slices, ensuring they overlap slightly. Carefully brush with the remaining golden syrup and place on a lightly greased oven tray lined with non-stick baking paper.
STEP 4 Cook, brushing gently every 12–15 minutes with the golden syrup and pan juices, for 40–50 minutes, or until the pears are golden and caramelised. Serves 8–10.
``THE ULTIMATE HAM FOR YOUR FESTIVE FEAST´´