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

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 ...

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.

Let’s talk about how easy it is to make a glaze for ham! The brown sugar glaze is what makes this recipe shine. A blend of brown sugar, maple syrup, Dijon mustard, orange juice, and warm spices ...

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 ...

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.

Remove rind of fat if any on the ham and score the skin. Boil the pineapple juice with the sugar, maple and spices to a thick syrup. Strain. Heat oven to 180oc and brush some of the glaze over the ...