When it comes to holiday celebrations, it’s hard to beat a brown sugar glazed ham. Hams are big enough to feed the whole ...

Food Stylist: Simon Andrews. Pineapple juice, brown sugar, lemon and Dijon mustard cook down into a lush glaze that is brushed over the ham while roasting. David Malosh for The New York Times.

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.

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 ...

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 ...

Once the glaze has thickened to a to a syrup consistency, remove from heat and set aside until your ham is ready. Place your ham into a large baking dish and cover with foil. Cooke according to ...

Premier Beehive shares this great recipe for ham glaze and tips for ham preparation with Food Hub. Combine all the glaze ingredients in a medium saucepan over a low heat. Stir until the sugar ...

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.

Brush with extra glaze to give a shining finish. To make the sauce, mix the two mustards and sugar together in a bowl. Add the remaining ingredients, season and stir to combine. Sit the ham on a ...