There’s something special about a beautifully glazed ham on the dinner table. Whether it’s a holiday feast, a family ...

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

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.

Rewarm the glaze over low heat before brushing it on the ham. Leftover ham slices make next-day sandwiches that rival the big meal. Preheat oven to 350°F. Place ham, cut side down, in a 13- x 9 ...

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.

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 ...

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 ...