Ham in perry or cider

Perry or cider gives a lovely mellow sweetness to ham. The broth works well as a base for Boston baked beans.

INGREDIENTS

1 litre perry or cider 1 tbsp coriander seed 1 carrot, sliced 1 onion, sliced

METHOD

Bring the broth ingredients to the boil then simmer for five minutes. Add the raw ham and follow the ‘how to cook’ instructions, left.

THE GLAZE

Mix 200g apple jelly (or use 100g brown sugar) with 200ml broth and a cinnamon stick. Boil until syrupy. Brush on to the ham, following the ‘how to to cook’ instructions, left.

SERVE WITH BRAISED RED CABBAGE AND MASHED POTATOES, AND ROAST APPLE, QUINCE AND PEAR RELISH INGREDIENTS

1kg fruit (a mixture of red apples, quince and pears)

2 tbsp olive oil

2 crushed garlic cloves

1 tsp sea salt flakes

1 tbsp cider vinegar

1 tsp nigella seeds

METHOD

Preheat the oven to 200C/180C fan/Gas 6. Quarter the apples and quince, remove the core. Cut each quarter into half.

Cut off the stalk and a thin slice base from the base of each pear, then slice across into 1cm thick circles (leave the core in).

Tip into a shallow roasting tin with the oil, garlic and salt. Toss with your hands until well coated. Roast near the top of the oven for 30 minutes until caramelised and soft. Sprinkle with the cider vinegar. Spoon the mixture into a bowl and sprinkle with nigella seeds.