then lift it and give the ham another brush with the glaze. Tanginess: For the tangy flavor in the glaze, next time, try using orange juice instead of pineapple juice. Sweetness: Instead of honey ...

you'll want to counter it with the slight tang of orange juice or pineapple juice to enhance your ham. But what is perhaps the most important consideration for a perfectly glazed ham is the timing ...

Place the orange and lemon juice and zest in a clean pan ... Slash the surface of the ham in a diamond pattern and rub in the glaze. Place the ham in a roasting tin and roast for 40-50 minutes ...

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 ...

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 ...

Remove skin from ham, score ham, rub the glaze all over and bake in a shallow bath of citrus or apple juice, basting frequently as you go. Note:As a general guide, bake ham in a 170C oven.