Preheat oven to 425 degrees (high convection, if possible)

Using a sharp knife, score the ham: scoring a quarter inch deep. Place ham in a large roasting dish with enough space to place the vegetables around the ham.

Using a brush, generously brush the glaze all over the ham, making sure you cover the ham completely. Place the rest of the ingredients into dish.

Bake your ham, uncovered, at 425 (to caramelize) for about 30 to 45 minutes. Halfway through baking, rotate the pan and brush on more glaze.

Place toothpicks into ham and wrap the baking dish completely with foil to create a tent.

Chef’s tip: fold over the edges of the foil so it’s sturdier when moving on and off to check the ham.

Bake at 275, (off convection) and check the ham after 45 minutes to one hour (to internal temp of 160) Check the apples and pieces of parsnip for doneness. Remove once they become tender and reserve for plating.

Remove foil and check internal temp. At 130, remove the foil and raise the oven temp to 350 to get the ham to the internal temp of 160 (could take up to 10 to 15 minutes; check the internal temp).

Remove ham from the oven and baste ham with the juices on bottom of pan

Chef’s tip and very important step! Remove ham from baking dish and onto a plate or cutting board. Let ham rest for 20 minutes so juices come back out to the entire ham.

Put all ingredients in a medium sized pot and reduce by 2/3rds. The glaze should become viscous, especially at room temperature.

Pectin stock note: If you added the quince peelings & cores, cook until the 2 cups of water have evaporated completely. Once strained, add back to the heat and reduce by ½ or viscous at room temperature.