Shiny happy people eating ham.Gather Journal Glazed Ham and Delicata Squash Mostarda
“A sight for sore eyes,” an idiom whose origin is usually traced back to 1738 and Jonathan Swift’s book A Complete Collection of Genteel and Ingenious Conversation, is befitting of our towering glazed ham. It’s a stately monument of shininess, made that much more lustrous when accompanied by a delicata squash mostarda.
makes about 1 quart
Day 1: Wash the squash well. Trim off ends then halve lengthwise and scrape out seeds. Slice into ¼-inch-thick half moons and transfer to a medium-sized heat-proof bowl. Gently toss the squash with all the sugar coating it heavily. Place a plate on top of squash and weigh it down with more plates or a can or two. Cover with plastic wrap and let stand 24 hours.
Day 2: Using a colander, strain melted sugar into a medium saucepan and simmer 5 minutes. Add the squash, return to a simmer, and cook 2 minutes. Return to the bowl and weigh, cover, and stand another day.
Day 3: Again, strain off the syrup and simmer 5 minutes. (No need to cook the squash.) Return the squash to the bowl and pour the hot syrup over it. Weigh, cover, and stand another day.
Day 4: Squash should be dense and succulent. Strain the syrup into the pot and stir in vinegar and mustard powder. Simmer until reduced to a syrup about the consistency of thin honey. Simmer the squash 1 minute then pour into jar and cool completely. Keep chilled up to 10 days.
Heat ham according to directions generously glazing twice with mostarda syrup in the last 30 minutes of cooking. Serve slices of ham with the squash.