This glaze isn't just a sauce; it's an experience, a memory maker, and the secret ingredient to elevate any feast, whether drizzling over a holiday ham or jazzing up those weekday ham steaks! This is ...
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 ...
Simply stir the ingredients together and brush onto your gammon. If you prefer a thicker glaze, you can also boil it before adding it to your meat. Leftover cranberry sauce or stuffing from Christmas ...