This Sherry-and-quince-glazed ham can be scaled up or down in size – just use the calculations below. Rather than the fuss of boiling then baking, we prefer to tent the ham with foil and bake in its own juices before glazing, why not try this to go alongside your Christmas Day turkey
Ingreadient
- 2kg gammon joint
- 1 onion, cut into thick slices
- 2 tsp black peppercorns
- 400g (after peeling and taking out the inner core) pineapple, cut into 1cm pieces
- 1 onion, finely chopped
- 6 tbsp flame or golden raisins
- 2 cloves, crushed
- 3 allspice, crushed
- 8 tbsp demerara sugar
- 6 tbsp red wine vinegar
- 3 tbsp sweet sherry
- 4 tbsp quince jam
Direction
- Heat the oven to 180C/fan 160C/gas 4. Weigh the gammon then tear off 2 long pieces of foil. Lay the two pieces in a cross in a roasting tin with the excess hanging over the edges. Put the onion slices on the middle of the foil and sit the gammon on top. Pull up the sides, scatter over the peppercorns and enclose to make a parcel.
- Bake in the oven for 30 minutes for each 500g (so a 2kg joint will take 2 hours).
- Put all the relish ingredients in a pan and simmer, covered, for 50-55 minutes or until the relish is sticky and jammy.
- Mix the glaze ingredients in a bowl.
- Take the ham out of the oven and rest for 10 minutes before removing the foil. Turn up the oven to 200C/fan 180C/gas 6.
- Cool the ham just enough so that you can trim off the skin, leaving a good layer of fat underneath. Score the fat lightly in a criss-cross pattern, brush well with glaze and put back in the oven for 20-30 minutes (brushing a few more times throughout) or until the ham is golden. Rest for 20 minutes then carve in thick slices and serve with the relish.
