Recipe for the ul­ti­mate glazed ham.

Sunday Tasmanian - Tassie Living - - NEWS - with Donna Hay

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´´

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