pear and quince glazed ham
- 5–6kg leg ham
- 100g tub quince paste
- 1 tablespoon sherry vinegar
- ¾ cup (265g) golden syrup
- 3 firm brown pears (about 600g), thinly sliced using a mandolin
- Using a small, sharp knife, carefully score the skin around the hock. Gently ease off the skin by pushing your fingers underneath it. Discard the skin.
- Preheat oven to 180°C (350°F). Place the quince, vinegar and ¼ cup (90g) of the golden syrup in a small saucepan over high heat and whisk to combine. Bring to the boil and cook, whisking continuously, for 2 minutes or until thickened slightly. Set aside. Cover the ham hock with baking paper and tie with kitchen string to secure. Brush the ham with the quince mixture.
- Cover with the pear slices, ensuring they overlap slightly. Carefully brush with the remaining golden syrup and place on a lightly greased oven tray lined with non-stick baking paper.
- Cook for 40–50 minutes, brushing gently every 12–15 minutes with the golden syrup and pan juices or until the pears are golden and caramelised. Serves 8–10.
+ You can keep your ham in a cloth ham bag for up to five days. Just make sure to rinse the bag with white vinegar and water after each use.
+ We used beurre bosc pears, but any firm pear will work just as well.
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