How to glaze ham 7.

Glazed ham recipe donna hay. Bring to the boil and cook, stirring occasionally, for 30 minutes or. Then, she will indulge her family in her centrepiece pavlova. Stir the mixture and add the cinnamon and clove.

Place the juice, sugar, vinegar, cinnamon, cloves and thyme in a medium saucepan over high heat and stir until the sugar has dissolved. 2 place the juice, sugar, vinegar, cinnamon, cloves and thyme Unwrap the ham and rinse it under cold water.

She doesn't like to play around with too many meat options, instead focusing on her glazed ham as the hero of the day. Use a sharp knife to score the skin around the sides and hock of the ham, before using. Web cover tightly with foil.

Remove the skin from the ham and discard. Simmer juniper berries with orange juice, csr sugar dark brown sugar, herbs and a. Remove the skin from the ham and discard.

How to peel the rind (skin) off ham 4. Use a sharp knife to score the skin around the sides and hock of the ham, before using your fingers to gently remove the rind. 312 calories | 14g fat | 17g carbohydrates | 2g fiber | 9g sugar | 27g protein | 1881mg sodium | 92mg cholesterol | 477mg potassium.

Preheat oven to 220°c (425°f). Donna hay ingredients ¼ cup dijon mustard ⅓ cup (2½ fl oz) honey ⅓ cup brown sugar ½ cup (4floz) fresh orange juice ¼ cup dijon mustard 8kg (18lb) leg ham (cooked) cloves for studding glaze method 1. Stud a clove in the middle of each diamond.