Ham in perry or cider

The Daily Telegraph - Saturday - - FOOD DRINK -

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.

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