A ham is an economical and seasonal showstopper. If you prefer a stronger flavour, start with a smoked gammon.

Award-winning South African culinary queen Siba Mtonga is a fan of honey in her gammon glaze. Here’s how she puts it together. Mix all the ingredients together in a bowl and brush the glaze ...

This will give you that beautifully moist gammon you’re after. Then comes the glazing, and this is where the air fryer comes in, unless you choose to glaze it in the big old conventional oven ...

There's a reason this cola ham with maple glaze is one of our most popular recipes at Christmas time. A gammon isn’t just for ...

Place the gammon into the foil-lined roasting tray, ensuring that the sides of the foil come halfway up the joint to contain any roasting juices. For the glaze, mix the honey and mustard together ...

You want a ham with presence: With a lacquered crust, a resonant aroma, and a glaze that turns it into something more than the sum of its parts. Most supermarket hams are already fully cooked ...

Look for a ham that hasn’t been spiral-cut; this helps the glaze stay on better and keeps the meat from drying out during cooking. And don't toss that bone after the ham is cooked! It can be ...

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 ...

3. Add the cranberries and let simmer for one minute. 4. Remove from heat and the glaze is ready to use.

A simple glaze of dark stout and brown sugar develops a malty, caramel-like bittersweetness in the oven. Preheat oven to 350°F with rack in lowest position. Stir together beer and brown sugar in ...