Quince and Rosemary Glazed Ham
This is the perfect dish for Christmas or Easter, or should I say any celebration where you are feeding lots of people. There is a huge difference in ham from a heritage breed and for me, it's the Black Pig (Berkshire) and traditionally smoked. The dish will be as good as the raw ingredients as ever.
Step 1: 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.
Step 2: Score the fat quite deeply into a diamond pattern but be careful not to cut through to the meat. Brush Quince and Rosemary 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 and Rosemary Glaze together first.
Step 3: Leave to dry a few minutes and continue to brush with the glaze until you have used about half the glaze.
Step 4: Place ham on a trivet in a shallow baking dish. Bake 20 minutes at this high heat.
Step 5: Take out of the oven and brush several times again. Put a little water in the base of the baking dish to stop burning and return to the oven.
Step 6: Bake the ham for another 10 to 15 minutes until the whole of the ham is beautifully glazed.