Spiced quince ham

Spiced quince ham

By
From
Scandinavian Christmas
Serves
8
Photographer
Lars Ranek

Christmas ham with a mustard crust is traditional in Scandinavia, but I changed it to a quince version. This ham is not salted, so it’s very tender and fresh tasting. Make sure you tell your butcher what the meat is for, and let him know it shouldn’t be pre-cured.

For the ham

Ingredients

Quantity Ingredient
3 star anise
2 red chillies, chopped
2 tablespoons black peppercorns
1 head garlic
2 onions, halved
300g root ginger, chopped
3 tablespoons coarse sea salt
5kg piece leg of pork, bone in

For the glaze

Quantity Ingredient
100-200ml Quince syrup
10 star anise

Method

  1. Mix all the ingredients for the ham in a very large pot, adding enough water to cover. Bring to a boil, reduce the heat and simmer for 2–2½ hours, or until the temperature in the centre of the ham reads 55°C on a meat thermometer. Leave the ham in the liquid until it has cooled completely, then take it out and set aside for up to two days, covered and chilled, until you want to roast it.
  2. On the day of serving, preheat the oven to 180°C.
  3. Remove the rind from the ham, leaving the fat behind, and cut a diamond pattern in the fat. Brush the quince syrup over the ham and press a star anise into 10 of the diamonds. Place in a roasting tray and roast for 20–25 minutes, until golden. Put it on the table and slice as you eat. Serve with Christmas Chutney.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
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