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

The flavors of bourbon and cherry juice are different than other ham glaze recipes we've seen and used. It's thick and sweet. Mixed with the savory ham it's just delicious. This is a delicious ...

you're really just creating a mix to cover the fat that wil brown up in the oven and make it look pretty. Remove the ham skin and any excess fat, leaving as thick a layer of fat as desired.

Sweet tangy flavours go well with ham. You first need to remove the thick brown skin ... The heat will make the glaze slide off but keep basting. If the glaze at the bottom of the pan looks ...

or until the glaze is reduced and thickened. Remove the joint from the water and pat dry with kitchen paper. (Keep the cooking liquid to make a delicious soup.) Remove the thick layer of skin ...

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.