Use ham glaze just before the ham is done cooking. For the best results, glaze the ham twice — once at 20 minutes before it ...

This brown sugar glaze is absolutely incredible over the top of your ... Preheat smoker to 250 degrees Fahrenheit using a fruit wood, like apple or cherry. Pat dry the ham and place a Bluetooth ...

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 ...

If you’re turkey’d out from Thanksgiving, Chef Jyll has you covered with her take on a maple-cider glazed ham. Maple-Cider ...

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 ...

Sprinkle with the demerara sugar. Brush with a little extra glaze. Sit the ham in a foil-lined small roasting tin and cover the lean meat with foil, leaving the top exposed. Return to the oven for ...

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 ...