Sticky Apple Cider and Quince Glazed Ham

Ingredients

100 g quince paste, chopped
3/4 cup (185mL) apple cider
1/2 cup (125mL) maple syrup
2 cinnamon sticks
1 Tbs Dijon mustard
1 double smoked half leg ham (about 4 kg)
4 red apples, very thinly sliced
1 Tbs whole cloves

Method

Preheat oven to 180 C. Line a large roasting pan with foil. Place the quince paste, cider or apple juice, maple syrup, cinnamon and mustard in a medium saucepan over medium-low heat. Cook, stirring, for 2 minutes or until quince paste dissolves. Bring to the boil. Simmer for 8 minutes or until glaze coats the back of a spoon. Pour into a heatproof bowl and set aside for 15 minutes to thicken.

Run a small sharp knife down the back of the ham. Use your fingers to gently separate the rind from the fat. Remove the rind and discard.

Brush the top of the ham with the glaze. Arrange the apple slices, overlapping slightly, over the ham. Use toothpicks and cloves to secure.

Transfer ham to the lined pan. Wrap shank in foil. Brush one-third of the glaze over the apples. Bake for 40 minutes. Brush with half the remaining glaze and bake for a further 20-30 minutes or until apples are golden. Set aside for 30 minutes to rest.

Carefully remove toothpicks before carving. Serve ham with remaining glaze.

Credits: Coles

Photo Credits: Coles