mustard, vinegar, cloves, bay leaves and sage in a large saucepan over high heat. Bring to the boil and cook for 30 minutes or until reduced and syrupy. Strain the glaze into a large heatproof jug, ...
This holiday-worthy ham from Carla Hall glistens with a bourbon and brown sugar glaze as it fills the kitchen ... of bitterness and deep color; Dijon mustard that adds sharpness to the tang ...