Quince-glazed ham with pickled quinces recipe For the pickled quinces: 600ml (1 pint) perry or cider vinegar 425g (15oz) granulated sugar 6 cloves 6 juniper berries 12 black peppercorns 1 cinnamon stick, broken in two 4 strips of unwaxed lemon zest 1kg (2lb 4oz) quinces For the ham: 2.5kg (5lb 8oz) gammon joint, rolled and tied 1 litre (1¾ pints) cider 12 black peppercorns 1 onion, halved 3 cloves 3 bay leaves 2 sticks celery, halved 2 carrots, halved handful of parsley stalks 250g (9oz) quince jelly or apple jelly 35g (1½oz) grain mustard 25g (1oz) fresh white breadcrumbs Put all the ingredients for the pickled quinces, except the quinces, in a large saucepan and bring to a boil. Reduce to a simmer, stirring to help the sugar dissolve. Set aside.Peel, halve and core the quinces. Reheat the vinegar solution and add the fruit. Cover and simmer for about 20 minutes, or until tender. Lift the quinces out using a slotted spoon and put them in a sterilised 1l (1¾ pint) preserving jar. Boil the vinegar solution until it has reduced to 450ml (16fl oz). Strain it over the quinces while hot. Add the spices from the sieve, but discard the zest. Seal the jar. Put the gammon in a very large saucepan and cover with water. Bring to the boil, then immediately take off the heat. Pour away the water and any scum. Add the cider to the pan, followed by enough water to cover the ham, then add the peppercorns, onion, cloves, bay leaves, celery, carrot and parsley. Bring to the boil. Lower to a simmer, cover and cook gently for 2 hours, until the meat is tender and cooked through. Leave in the liquid until you want to bake. Ideally, get this bit done the day before you want to serve. Using a small sharp knife, remove the skin, leaving as much fat as possible. Score the fat in a criss-cross pattern. Put the jelly in a bowl and mix well with the mustard, breaking down the jelly, then add the breadcrumbs. Spread over the ham and bake for 25 minutes, or until glossy and golden. Spoon the glaze over the ham from time to time as it cooks. Leave to rest for 10 minutes, then carve and serve.