4-INGREDIENT 4- INGREDIENT HAM GLAZE

SERVES 6 PREP 5 MINS COOK 30 MINS

4kg smoked leg ham, rind removed, fat scored 2 x 120g tubs quince paste, chopped ¼ cup brandy 2 tbsp chopped rosemary leaves ½ tsp ground allspice small rosemary sprigs, to serve

1 Preheat oven to moderate, 180°C. Arrange ham on a rack in a roasting dish.

2 In a small saucepan on low, combine paste, brandy, allspice and rosemary until paste has melted and ingredients are combined.

3 Brush one-third mixture over ham. Bake 35-40 mins until caramelised, brushing with marinade every 10 mins. Rest 10 mins before carving.

TIP Save time on washing up and use a disposable foil tray to cook ham in.