When the ham is fully cooked the rind will peel off easily and the small bone at the base of the leg will feel loose. To glaze the ham: preheat the oven to 250ºC/ 500ºF/gas mark 9. While still ...

When the ham is fully cooked the rind will peel off easily and the small bone at the base of the leg will feel loose. To glaze the ham: preheat the oven to 250ºC/ 500ºF/gas mark 9. While still ...

Try variations on studding the ham, such as using a combination of cloves and star anise barbs, and rub or brush the glaze liberally all over it. I find that cooking the ham in a liquid bath (a ...

Christmas dinner is one of ... and has also shared which ingredients he uses for his glaze. He adds: “Boiling the ham for hours and then glazing it with honey doesn’t get the flavour into ...

Here he cooks up his delicious Christmas glazed ham. Soak the ham in a large bowl of cold water overnight. This will wash away some of the salt and also plump the ham up. Put the soaked ham into a ...

Find some new Christmas dinner ideas with our top ham recipes. From a sticky ginger glaze to parsley and cider sauce, they're sure to be crowdpleasers Deliciously tender, glazed and golden ...

The Hairy Bikers know a honey-roasted gammon joint is a must-have for a Christmas party ... joint to contain any roasting juices. For the glaze, mix the honey and mustard together and brush ...

Delicious glazed ham, served hot or cold, is a treat for any Christmas celebration. Serve with a creamy mustard sauce and golden, garlicky roasted new potatoes. Preheat the oven to 150C/130C Fan ...

Set aside to cool slightly. Heat oven to 180C Score ham and stud with the cloves, then place in a large roasting dish, and drizzle with the pineapple glaze. Arrange pineapple pieces around the ham ...

3. Meanwhile, whisk all the ingredients for the glaze together well 4. After 2 hours, remove the ham from the oven - be careful 5. Turn the oven up to 220C gas 7 6. Lift off the foil and lift out ...

but it is chilly and so we can eat Christmas pudding and cake and it is cold enough to serve a roast and lots of warm vegetables and truffle products and pastes I’ve brought back from Italy (I ...