How to Glaze – Budd’s Quince Jelly & Mustard Glazed Ham

We’re often asked about glazing — and for good reason! For those short on time, we sell a pre-made Ham Jam Glaze that’s absolutely delicious.

But if you’re keen to make your own, our Budd’s Quince Jelly & Seeded Mustard Glaze recipe is a winner.

You’ll find both our Quince Jelly and Newman’s Seeded Mustard available in-store — perfect for making this stunning glaze.

Ingredients

• 1 cup (250ml) Beerenberg Quince Jelly

• 1 cup (250ml) Apple Juice

• ¼ cup (60ml) White Balsamic Vinegar

• ¼ cup Newman’s Seeded Mustard

• ½ tsp Sea Salt Flakes

• 8–10kg Ham Leg

• Cloves, for studding

Method

1. Preheat oven to 200°C.

2. Place the jelly, mustard, apple juice, vinegar and salt in a saucepan. Whisk over high heat, bring to the boil and cook for 14–16 minutes or until slightly thickened. Set aside to cool.

3. Carefully remove the skin from the ham, leaving the fat intact. Score in a diamond pattern with a small sharp knife and cover the hock with foil.

4. Place the ham on a lightly greased wire rack over a baking tray. Brush with glaze and stud each diamond with a clove.

5. Bake for 35–40 minutes, brushing with glaze every 10 minutes, until golden and caramelised.

Serves 8–10