Oak-smoked ham with quince glaze
Australian Gourmet Traveller recipe for oak-smoked ham with quince glaze.
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Ingredients
- 120 gm oak chips, soaked in cold water for 2 hours, drained (see note) (2 cups)
- 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
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