Port and quince glazed ham
trimmed leg ham
10 individual, to decorate
¼ cup(s), (60ml)
¼ cup(s), (55g)
40 g, finely chopped
- Preheat oven to 180°C. Use a small sharp knife to cut through the rind around the shank of the ham. Run your thumb underneath the rind to separate it from the fat. Peel it back and remove the rind. Trim the excess fat, leaving a 5mm fat layer. Score lines in the remaining fat in a diamond pattern and press a clove into the centre of each diamond.
- Place the ham on a rack over a large roasting tray. Pour ½ cup (125ml) water into the base of the tray to prevent the glaze from catching.
- Place the port, sugar, quince paste and mustard in a small saucepan over low heat. Cook, stirring, for 2–3 minutes or until the sugar and quince paste are dissolved. Bring to the boil. Reduce heat and simmer for 2 minutes or until syrupy. Remove from heat. Pour two-thirds of the glaze evenly over the ham. Bake for 30–40 minutes, basting twice with the remaining glaze, or until golden. Transfer the ham to a platter to serve.