Pear and Quince Glazed Leg Ham

2 hours
Capable Cooks
12 people

What you’ll need

100g Quince Paste

¾ cup Golden Syrup

1 ½ Tbsp Sherry Vinegar

1 SunPork Whole Leg Ham

500g Pears, Sliced thinly

 

How to make it

  1. Preheat oven to 180 degrees Celsius.
  2. Combine Quince paste, Golden Syrup and sherry vinegar in a small saucepan. Bring to boil over medium heat and stir continuously for 2-3 mins until slightly thickened.
  3. Remove the rind of the ham and cover hock with foil. Place ham on a large baking tray, and brush with glaze. Position pear slices on top of the ham so that they overlap each other slightly.
  4. Brush pears with more glaze and place into over. Re-baste throughout the cooking process.

TIP: for a golden-brown ham, re-baste with the caramelised cooking juices in the bottom of the tray!

  1. Top with remaining glaze and cook for a further 5 mins.
  2. Remove and serve immediately.
3Aussie-LegHam.png

100g Quince Paste

¾ cup Golden Syrup

1 ½ Tbsp Sherry Vinegar

1 SunPork Whole Leg Ham

500g Pears, Sliced thinly

 

  1. Preheat oven to 180 degrees Celsius.
  2. Combine Quince paste, Golden Syrup and sherry vinegar in a small saucepan. Bring to boil over medium heat and stir continuously for 2-3 mins until slightly thickened.
  3. Remove the rind of the ham and cover hock with foil. Place ham on a large baking tray, and brush with glaze. Position pear slices on top of the ham so that they overlap each other slightly.
  4. Brush pears with more glaze and place into over. Re-baste throughout the cooking process.

TIP: for a golden-brown ham, re-baste with the caramelised cooking juices in the bottom of the tray!

  1. Top with remaining glaze and cook for a further 5 mins.
  2. Remove and serve immediately.
3Aussie-LegHam.png

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