Oak-smoked ham with quince glaze

AT A GLANCE

  • Serves 10 people

  • 120 gm (2 cups) oak chips, soaked in cold water for 2 hours, drained (see note)
  • 2 carrots, coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 1 onion, coarsely chopped
  • 4 fresh bay leaves
  • ½ bunch thyme
  • 1 small ham, bone in (about 4kg), skin removed, fat scored
  • 750 ml dry cider
  •  
  • Quince glaze
  • 200 gm quince paste
  • 50 ml sherry vinegar
01   Preheat a coal barbecue to medium heat. Scatter oak chips around to smoke. Place vegetables and herbs in a large baking tray. Place ham on vegetables, pour over cider and barbecue on middle rack, covered with a lid, basting ham occasionally with pan juices (add a little water to pan if necessary), until ham is warmed through (1-1½ hours).
02   Meanwhile, for quince glaze, simmer quince paste, sherry vinegar and 200ml water in a small saucepan over medium heat until reduced to a glaze consistency (7-10 minutes). Brush ham with glaze and baste occasionally until ham is golden (40-55 minutes). Rest, covered loosely with foil, then slice to serve.
Note Oak chips are available from specialty barbecue shops. If unavailable, substitute other smoking chips.

This recipe is from the December 2010 issue of Australian Gourmet Traveller.

Recipe:

DAVID COOMER, STAR ANISE, PERTH

Photography:

WILLIAM MEPPEM

Styling:

VANESSA AUSTIN, LISA FEATHERBY AND ALICE STOREY

Drinking Suggestion:

TRADITIONAL AUSTRALIAN SPARKLING SHIRAZ. , suggested by MAX ALLEN

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