1 tender ham, approximately 4 kg
1/2 liter of dry Madeira wine
2 tablespoons of quince jelly
3 tablespoons of mustard
1 tender ham, approximately 4 kg
1/2 liter of dry Madeira wine
2 tablespoons of quince jelly
3 tablespoons of mustard
Place the ham in a roasting pan
Remove the rind, leaving all the fat behind
Bake in the oven and baste with the wine as it cooks
After 1 hour and 30 minutes, remove from the oven
Let it cool slightly
Make cuts on top of the fat without cutting into the meat
Mix the quince jelly and mustard together and spread over the ham
Bake for an additional 20 minutes
Garnish with damson plums and blackcurrants.
