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

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.

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 ...

Premier Beehive shares this great recipe for ham glaze and tips for ham preparation ... Use your knife to score the fat in a criss-cross pattern, making diamonds about 1.5cm long.

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.

This makes a fine ploughman's lunch. The jelly will keep for weeks in an airtight jar and would also go really well with cheese. For the jelly, place the redcurrants into a pan with a little water ...

Put the ham into a 180C oven for about 40 minutes or until the glaze is sticky and the fat beginning to brown around the edges. The heat will make the glaze slide off but keep basting. If the ...

In this recipe, the ham can be baked in the oven rather than a smoker or grill. To make the glaze, combine all glaze ingredients in a medium-sized saucepan. Bring to a boil over medium heat.