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.

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 ...

Ham is a good main course for large gatherings and family dinners because it's so easy to prepare, and it usually feeds a LOT ...

Ham and Bean is such a hearty tasty soup that ... diced ham • 1 ham bone • 64 ounces chicken stock • 1 parmesan rind • 8-10 sprigs fresh thyme • 1 ½ tablespoons white wine vinegar ...

The day before, preheat oven to 300 degrees. Put the ham, 1 quart water, shallot, carrot, garlic, bay leaf, and thyme sprig in a medium cast-iron casserole with a lid. Bring to a boil over medium ...

Allow to rest in the cooking liquor for 20 minutes then remove. Remove rind of fat if any on the ham and score the skin. Boil the pineapple juice with the sugar, maple and spices to a thick syrup.

Tip the cooking water away, then place the ham back in the tray. With a sharp knife, just remove the rind, then score the fat in a criss cross fashion. 7. Spoon over half the glaze, place the tray ...