A simple glaze that colours nicely. This way of scoring the fat and studding with cloves is used by Australian chef and food writer Karen Martini, and I love it. It’s an interesting change from ...

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 ...

like apple or cherry. Pat dry the ham and place a Bluetooth Thermometer probe, like the Thermoworks Smoke Unit, into the center of the ham but not touching the bone. Place ham on the smoker flat side ...

Ham is such a versatile main course that you can serve it just about any simple dish. From glazed carrots to something as ...

This holiday-worthy ham from Carla Hall glistens with a bourbon and brown sugar glaze as it fills the kitchen with a comforting aroma. Carla Hall first won over audiences when she competed on ...

leaving at least half the thickness of fat underneath attached to the ham. Score a diamond pattern on the fat and stud cloves into each corner. To make the glaze, blend the cherry conserve using a ...

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 ...