LESS IS MORE!
QUINCE GLAZED HAM
SERVES 12 PREP 25 MINS COOK 1½ HOURS
• 2 x 100g tubs quince paste
• ½ cup seeded mustard
• ½ cup brown sugar
• ²/ ³ cup malt vinegar
• 8kg whole ham
1 To make glaze, in a medium saucepan over medium heat, combine paste, mustard, brown sugar and vinegar, stirring until combined and sugar has dissolved. Bring to the boil on high, then reduce to medium and simmer, stirring occasionally, 20-25 mins, or until thickened. Cool.
2 Preheat oven to 180°C. Cut through the ham rind, about 10cm from shank end of leg. Using your thumb, carefully remove rind from fat. Discard rind. Using a very sharp knife,
