Serve up a crowd-pleasing festive platter that has a classic Aussie ham with a homemade quince glaze as its centrepiece.
Serves1010
Cook time1 hr 10 mins1 hour 10 minutes
Prep time20 mins20 minutes, + Cooling time
+ Cooling time
Ingredients
4kg Coles Australian Half Leg Ham
Quince glaze
100g quince paste
1/2 cup (125ml) white wine
2 tbs white wine vinegar
1/2 cup (110g) brown sugar
1 tsp dark soy sauce
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the quince glaze, combine the quince paste, wine, vinegar, sugar and soy sauce in a small saucepan and bring to a simmer over medium-low heat. Cook, stirring, for 8-10 mins or until the quince paste and sugar dissolve and the mixture is smooth.
Step 2
Preheat oven to 180°C. Place the ham on a clean work surface. Use a small sharp knife to cut through the rind 10cm from the shank. Run a thumb under the rind to separate from the fat. Peel back, sliding your fingers under the rind to remove. Use a small sharp knife to score across the fat at 5mm intervals. Brush the ham with some of the glaze. Wrap the shank in foil. Place in a roasting pan.
Step 3
Bake the ham, brushing with the glaze every 15 mins, for 1 hour or until the ham caramelises and is golden brown. Cool slightly. Transfer the ham to a large serving platter. Serve with the cheeses, fruit, crackers and nuts.
Serve up a crowd-pleasing festive platter that has a classic Aussie ham with a homemade quince glaze as its centrepiece.
Method
Step 1
To make the quince glaze, combine the quince paste, wine, vinegar, sugar and soy sauce in a small saucepan and bring to a simmer over medium-low heat. Cook, stirring, for 8-10 mins or until the quince paste and sugar dissolve and the mixture is smooth.
Step 2
Preheat oven to 180°C. Place the ham on a clean work surface. Use a small sharp knife to cut through the rind 10cm from the shank. Run a thumb under the rind to separate from the fat. Peel back, sliding your fingers under the rind to remove. Use a small sharp knife to score across the fat at 5mm intervals. Brush the ham with some of the glaze. Wrap the shank in foil. Place in a roasting pan.
Step 3
Bake the ham, brushing with the glaze every 15 mins, for 1 hour or until the ham caramelises and is golden brown. Cool slightly. Transfer the ham to a large serving platter. Serve with the cheeses, fruit, crackers and nuts.
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