Photograph by Grant Cornett Food Styling by Maggie Ruggiero


    

Glazed Ham and Delicata Squash Mostarda

Mains from Issue 12 - Winter 2018 – The Senses

“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




  • 2 ¼ lb delicata squashes
  • 1 lb sugar (about 2 ¼ cups)
  • cup white balsamic vinegar
  • 2 ½ Tbsp mustard powder
  • 1 fully cooked ham

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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.