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.

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 ...