Heating up leftover ham doesn't have to result in dry, cardboard-like meat. Follow this simple tip to ensure your reheated ...

Ham, a cut from the pig's leg, can be quite versatile. It comes fresh, cured, or even smoked. However, there are still common ...

Stir together 225ml of apricot jam, 225g (of sifted golden caster sugar, 3 tablespoons of whole grain mustard with honey and the juice of 1 orange. Spoon the glaze over the ham and cook as above ...

Remove from the heat. Spoon or brush the glaze over the ham until it is evenly covered. Sprinkle the glacé cherries over the ham, followed by the orange zest, thyme leaves and grated nutmeg.

Delicious glazed ham, served hot or cold ... Put the gammon in a saucepan that fits snugly. Pour in the orange juice – if the juice doesn’t cover the ham, top up with water until it’s ...

A fruity glaze for your baked ham. In a food processor, blitz brown sugar with chopped pineapple and the zest and juice of the orange Score ham, rub on the glaze and garnish with slices of ...

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.

In a small bowl or jug, stir together the sugar, orange juice and zest and honey until ... basting every 5 minutes, until the ham is well glazed. Serve hot.

Mustard and Orange Glazed Ham, which is a fresh twist on the traditional festive favourite. Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper. Place juice ...