Baked Ham with Quince & Rosemary Glaze

Remove ham from the fridge half an hour prior to preparation.

Preheat the oven to 250⁰C.

To remove the rind, make a cut 10cm from the hock, then using your fingers, gently pull the skin away from the ham. Remove the rind completely and discard.

Using a small sharp knife, score the fat in a crisscross pattern to form diamonds. Ensure to maintain an even depth all over and avoid cutting the flesh. Place it onto an oiled wire rack that rests in baking dish.

Pour water into base of baking dish.

Using a basting brush, brush the fat of the ham with half of the Quince Glaze. Place uncovered ham into oven to bake until it begins to caramelise – this should take approximately 15 minutes.

Remove from the oven quickly and brush over the remaining amount of Quince Glaze. Return ham to the oven, ensuring to place the tray back in the opposite way around, and bake until the ham is beautifully caramelised all over – this should take approximately 10-15 minutes. Ensure to keep a close eye on the ham so you don’t take it too far but you’re looking to achieve a nice burnish all over.

Remove from the oven, carve and serve.

Find more Christmas lunch inspiration in our range of Christmas Hampers.

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