Quince and mustard glazed ham Recipe
Ingredients
4kg KR Castlemaine cooked half leg ham
2 teaspoons whole cloves
100g tub quince paste, roughly chopped
2 tablespoons maple syrup
1 tablespoon brandy
2 teaspoons white wine vinegar
2 teaspoons wholegrain mustard, plus extra, to serve
Quince and mustard glazed ham Recipe
Method
Step 1
Preheat oven to 180°C/160°C fan-forced. Cut through ham rind 8cm from shank. Run thumb underneath rind to separate from fat. Peel back and remove rind. Using a small knife, score fat diagonally at 3cm intervals to form a diamond pattern. Do not cut the fat too deeply. Place 1 clove in the centre of each diamond. Wrap shank end in foil.
Step 2
Place quince paste, maple syrup, brandy and vinegar in a small saucepan over medium-low heat. Cook, stirring, for 5 to 6 minutes or until combined and paste has melted. Remove from heat. Stir in mustard.
Step 3
Place ham on a wire rack in a roasting pan. Add boiling water to pan until 2cm up sides of pan. Brush ham with half the glaze. Bake, basting with remaining glaze every 15 minutes, for 45 to 50 minutes or until ham is golden. Serve with extra mustard.
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