Easter Quince Glazed Ham
We're all busy, and when the Easter break rolls around we want just that - a break!
Tasting Australia's Patron, Maggie Beer, comes to the rescue with this simple recipe where all the hard work of making a quince glaze has been done for you, quite literally.
6.0kg ham, traditionally smoked - get the best you can, as it will make a difference
1 jar Quince Glaze (there's one in the Maggie Beer range in supermarkets)
1/2 cup Dijon mustard, either plain or seeded
Preheat the oven to 260C or as high a temperature as you can get. Strip the leathery skin from the ham, being careful not to remove any fat from under the skin – the fat is what will give you a beautiful burnish on the ham so don’t be afraid of it.
Score the fat quite deeply into a diamond pattern but be careful not to cut through to the meat. Brush Quince Glaze several times over the top and sides covering all the fat generously. If using mustard as an optional extra, simply mix the mustard and Quince Glaze together first.
Leave to dry a few minutes and continue to brush with the glaze until you have used about half the glaze.
Place ham on a trivet in a shallow baking dish. Bake 20 minutes at this high heat.
Take out of the oven and brush several times again. Put a little water in the base of baking dish to stop burning and return to oven.
Bake the ham for another 10 to 15 minutes until the whole of the ham is beautifully glazed.