The combo of sweet glaze and salty ham is perfectly balanced and will keep everyone coming back for more. Best part? It isn't ...

Although it may seem the easiest part about making a ham, there's a right and a wrong time to add your glaze to your meat.

A good ham takes pride of place at most Christmas tables. But it's not always easy picking the right one or getting that glaze just right. Anthony Puharich from Vic's Meats, the only butcher at the ...

Spoon the glaze over the ham and cook as above, basting at regular intervals. Mix together 5 tablespoons brown sugar, 1 dessertspoon mustard powder, 1 teaspoon grated ginger, zest of half an ...

Her online handle is ‘Every Night of the Week’ where she aims to make delicious foods ... Place the ham on a paper-lined tray and bake for 10 minutes to open the fat. Brush heavily with the glaze and ...

Cook the joint for 25 minutes per 450g/1lb. (A 2.5kg joint will take 2 hours 20 minutes.) Thirty minutes before the joint is ready, preheat the oven to 220C/425F/Gas 7. Mix all of the glaze ...

Be careful not to make it too liquid. Transfer the ham to a roasting tin just large enough to take the joint. Spread the thick glaze over the entire surface of the ham, but not underneath.