Quince and pomegranate glazed ham with cherry salsa


Posted on 28 Oct 2019

Recipe from O’Connell's Meats

Stall GR47-51 | Adelaide Central Market

O’Connell's Meats have been smoking hams on site for over 10 years. This simple joint is synonymous with the summer festive period and their products are enjoyed with friends and family for days on end. Visit Tony O'Connell and the butchers at O'Connell's meats to source a high-quality ham for your next festive feast.

Ham market oconnell meats

Recipe for quince and pomegranate glazed ham with cherry salsa

Preparation time: 30 minutes | Cooking time: 35 minutes | Serves 10 to 12

  • 1/2 leg traditional smoked ham on the bone
  • Whole cloves, for decorating

Glaze

  • 180 g quince paste, chopped into 1 cm cubes
  • 1/2 cup (125 ml) pomegranate juice
  • 2 tablespoons pomegranate molasses
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt flakes

Salsa

  • 250g cherries, pitted and quartered
  • 1/2 cup pomegranate seed.
  • 1 red chilli, deseeded (optional) and finely chopped
  • 1/2 medium red onion, peeled and diced
  • 1 small Lebanese cucumber, deseeded and diced
  • 1 tablespoon pomegranate molasses
  • 2 tablespoons finely chopped coriander
  • Salt flakes and freshly ground black pepper

  • Preheat oven to 250°C (240°C fan-forced).
  • For the ham, carefully peel the skin off the ham, being careful not to remove the fat (see note).Take a sharp knife and score the fat in a diamond pattern, pressing a clove into the centre of each intersection. Place the ham onto a large baking tray, in preparation for glazing.
  • For the glaze, combine all the ingredients in a small saucepan over low heat, stirring until the paste dissolves and the glaze becomes smooth. Brush glaze liberally over the prepared ham and place in preheated oven for 30 minutes or until the fat starts to caramelise and turn golden. Reglaze the ham at 10 minute intervals, to add maximum flavour. Remove from oven and allow to cool for 15 minutes before slicing.
  • For the salsa, combine all the ingredients in a small mixing bowl. Mix well, cover and set aside until required.
  • Serve sliced ham with salsa.

Note on ham: When buying a ham, always look for a ham with a good layer of fat to help with glazing. This also indicates probably from a female pig, whose flavour is far superior.

A tip for removing the skin is to use your thumb and gently the skin away from the fat at the wider end of the ham and work slowly down toward the knuckle. Once the skin is removed, it can be used to protect and store the ham. Always store your ham in a ham bag or a clean pillowcase that has been soaked in a 50:50 vinegar water solution. This process should repeated every three days and will keep your ham fresh for up to two weeks.


This recipe can be found in the Adelaide Central Market - Stories, People and Recipes book, which tells the tale of Adelaide’s greatest treasure.

You’ll find delicious seasonal-driven recipes from the passionate stallholders, memories of the traders of yesteryear as well as the familiar faces who make the Adelaide Central Market such a lively place today.

Adelaide central market stories people and recipes book