Sherry-and-quince-glazed ham with pineapple relish

2 HOURS 20 MINUTES + RESTING SERVES 6-8 | EASY | GF

This ham can be scaled up or down in size – just use the calculations below. Rather than the fuss of boiling then baking, we prefer to tent the ham with foil and bake in its own juices before glazing.

gammon joint 2kg

onion 1, cut into thick slices

black peppercorns 2 tsp

PINEAPPLE RELISH

pineapple 400g (after peeling and taking out the inner core), cut into 1cm pieces onion 1, finely chopped flame or golden raisins 6 tbsp

cloves 2, crushed

allspice 3, crushed

demerara sugar 8 tbsp

red wine vinegar 6 tbsp GLAZE

sweet sherry 3 tbsp quince jam 4 tbsp

• Heat the oven to 180C/fan 160C/gas 4. Weigh the gammon then tear off 2 long pieces of foil. Lay the two pieces in a cross in a roasting tin with the excess hanging over the edges. Put the onion slices on the middle of the foil and sit the gammon on top. Pull up the sides, scatter over the peppercorns and enclose to make a parcel.

• Bake in the oven for 30 minutes for each 500g (so a 2kg joint will take 2 hours).

• Put all the relish ingredients in a pan and simmer, covered, for 50-55 minutes or until the relish is sticky and jammy.

• Mix the glaze ingredients in a bowl.

• Take the ham out of the oven and rest for 10 minutes before removing the foil. Turn up the oven to 200C/fan 180C/gas 6.

• Cool the ham just enough so that you can trim off the skin, leaving a good layer of fat underneath. Score the fat lightly in a criss-cross pattern, brush well with glaze and put back in the oven for 20-30 minutes (brushing a few more times throughout) or until the ham is golden. Rest for 20 minutes then carve in thick slices and serve with the relish.

PER SERVING 553 KCALS | FAT 19G SATURATES 6.3G | CARBS 47.8G | SUGARS 47.1G FIBRE 2.4G | PROTEIN 45G | SALT 5.6G