Preheat oven to 220°C (425°F). Place the quince, ¼ cup (90g) golden syrup and the vinegar in a small saucepan over high heat and whisk to combine. Bring to the boil and cook, whisking continuously, for 2 minutes or until thickened slightly.

Set aside.

Cover the ham hock with aluminium foil and brush the ham with the quince mixture. Cover with the pear slices, ensuring they overlap slightly. Carefully brush the ham with the remaining golden syrup and place on a lightly greased rack on a baking tray lined with aluminium foil. Roast for 40–50 minutes, brushing gently every 12–15 minutes with the golden syrup and pan juices, or until the pears are golden and caramelised. Serves 8–10.