Learn how to score and when to glaze a ham, and what ingredients to combine for a salty-sweet flavor, honey-glazed, or mustard-covered ham. Keep this guide on hand for the holiday season and beyond ...

Stud the ham in several places with the cloves, then place the ham in the slow cooker. Brush the ham with 1/4 cup of the glaze (refrigerate the remaining glaze until ready to use). Cover the slow ...

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 ...

Stick the remaining cloves into the holes where the lines cross, then pour the glaze over the meat. Put the joint in the oven and cook for 20–30 minutes, or until the top begins to brown.

I then remove the ham from the oven, take off the rind, stud the layer of fat on top with cloves and cover with a mustardy black treacle glaze, and put the joint briefly back in a very hot oven.

Try variations on studding the ham, such as using a combination of cloves and star anise barbs, and rub or brush the glaze liberally all over it. I find that cooking the ham in a liquid bath (a ...

Cut off at the bone and discard. Score fat diagonally and stud each diamond with cloves. Place ham onto the lined baking tray and brush liberally with glaze. Bake for 25 minutes, brush with ...