post

Membrillo glazed ham

We have been working hard at getting the quince crop in for the season and after three weeks of intense work are finally there, with the trees picked and the freezers packed. Today, to thank my friends and helpers, I cooked up a Sunday roast. This also gave me the opportunity to try a new recipe!

Many people know that fruit cheese makes a great accompaniment to cheese, but fewer that it also pairs well with charcuterie or roast meats and can make a delicious addition to sauces or glazes. This recipe, adapted from the BBC Good Food website, is ideal for Christmas. I found the vinegar of the original recipe a bit overwhelming so have adjusted accordingly and you can also miss out the spices if you wish to make it a bit less festive.

Serves 10-12.

Ingredients:
3.5kg boneless, higher welfare* gammon joint
1 onion, halved 
2 leeks, chopped into large chunks
2 carrots, chopped into large chunks
2 sticks of celery, chopped into large chunks
2 bay leaves
approx. 20 peppercorns
cloves

For the glaze:
100g membrillo (quince cheese)
2 tbsp sherry vinegar
1 1/2 tbsp freshly squeezed orange juice
1/2 tbsp brown sugar
1/4 tsp ground allspice
1/4 tsp ground cinnamon 

Equipment:
Large saucepan for gammon
Small saucepan for glaze
Roasting tin
Stirring spoon/spatula
Weighing scales

ham

1. Weigh the gammon joint to calculate cooking times. Put into the large pan with the chopped vegetables, bay leaves and peppercorns and add enough water to cover and simmer gently for 30 mins for every 450g weight. Don’t raise the temperature too high or you risk toughening the meat.

ham-2

ham-3

2. Heat the oven to 190C. Remove the joint from the cooking water and pat dry with kitchen towel, then score a criss-cross pattern into the fat and stud the centre of each resulting diamond with a clove if you wish. Place in a roasting tin.

3. Put the glaze ingredients in a small saucepan and cook for a couple of mins to blend them together and dissolve the membrillo. Brush half the mixture over the gammon, then roast for 15 mins. Brush on another layer and roast for another 15 mins until golden and sticky. Rest for 15 mins before carving.

*Look for meat labelled as outdoor reared, free-range, organic or ‘RSPCA Approved’  (a scheme dedicated to high standards of farm animal welfare: https://www.rspcaassured.org.uk/ )

Please follow and like us: