THE BEST GLAZED HAM!
Make and share this The Best Glazed Ham! recipe from Food.com.
Provided by Kikimony
Categories Ham
Time 3h
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- First, place the ham in a baking pan large enough to hold it without crowding the sides; Then put it into the refrigerator to chill.
- Now, in a 12-inch skillet, melt the butter over medium heat, add the brown sugar, and cook it gently until it dissolves.
- Then over medium-high heatstir in the honey, Coca-Cola, frozen pineapple juice, ginger, mustard, paprika, peppercorns, and red wine vinegar, and stir constantly until all of the ingredients have become thoroughly blended and smooth (should have a semi-thick sauce at this point).
- Next, using a small ladle, generously baste the ham with the sauce (it should thicken to a glaze if the ham was chilled enough).
- Lightly cover the ham with plastic wrap and put it back in the refrigerator for at least another hour.
- When ready to cook: preheat the oven to 325 degrees.
- Take the ham and score it in diagonal cuts about a half-inch apart and a half-inch deep.
- Now decorate it with the pineapple slices and cherries pin the pineapple in place with toothpicks and put a cherry in the center of each slice (also push 4 cloves into each pineapple slice).
- Generously spoon the basting sauce over the entire dressed ham (you want to use all the sauce).
- Cover the ham with a tent made of aluminum foil (but do not cover it tightly, otherwise the tent will steam out all the natural juices and cause it to be dry).
- Plan to bake it in the oven for 1 hour, basting occasionally with the marinade drippings that collect in the bottom of the pan.
- Now remove the aluminum foil tent and bake the ham uncovered for another 35-45 minutes or until beautifully glazed; Continue basting until the marinade sticks to the ham and forms a shiny crust.
- When its cooked, remove from the oven, allow it to set for 15 minutes on the countertop before slicing, and serve it with generous ladle-fulls of the the"secret gravy.
- ".
MAPLE & MUSTARD GLAZED HAM
Gordon Ramsay's succulent maple-glazed ham is perfect for a Boxing Day feast
Provided by Gordon Ramsay
Categories Dinner, Lunch, Main course
Time 3h10m
Number Of Ingredients 10
Steps:
- Put the gammon in a very large pan and cover with cold water. Add the spices and bay. Bring to the boil, then turn down and simmer for around 1 hr 50 mins, topping up the water level with boiling water, if necessary. Scoop off any scum that rises to the top every now and then.
- Carefully pour the liquid away (I like to keep it for making soup), then let the ham cool a little while you heat the oven to 190C/fan 170C/gas 5. Lift the ham into a large roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern, then stud cloves all over the ham. Can now be chilled for up to 2 days.
- Mix the glaze ingredients in a jug. Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 35 mins, basting with the pan juices 3-4 times as it bakes. Turn the pan around a few times during cooking so the fat colours evenly. Remove from the oven and allow to rest for 15 mins before carving. Can be roasted on the day or up to 2 days ahead and served cold.
Nutrition Facts : Calories 608 calories, Fat 35 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Protein 66 grams protein, Sodium 6.63 milligram of sodium
GLAZED BAKED HAM
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h40m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F.
- Score the surface of the ham about 1/8-inch deep in a diamond pattern. Insert a clove into the middle of each diamond.
- Bake the ham for 2 to 2 1/2 hours, or longer depending on package directions.
- Heat the brown sugar, mustard, vinegar and soda in a small saucepan until bubbly. Cook until thick, about 15 minutes.
- After 2 hours of baking time, brush the glaze on the ham in 20-minute intervals until nice and glossy.
AMAZING GLAZED HAM
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h15m
Yield 14 to 16 servings
Number Of Ingredients 10
Steps:
- Let the ham sit at room temperature for 1 hour before baking. This will allow it to cook evenly.
- Preheat the oven to 325 degrees F.
- Make the glaze: In a medium pot over medium-high heat, combine the brown sugar, mustard, vinegar, cinnamon, paprika, chili powder, orange zest and juice, garlic and some salt and pepper. Bring to a gentle boil and cook for 10 minutes, stirring occasionally.
- Place a rack in a roasting pan. Put the ham on the rack large open-face down (so the spiral cuts are stacked on top of one another). Brush half of the glaze over the surface of the ham, getting it between the slices as much as you can.
- Pour about an inch of water in the base of the roasting pan; the water should not touch the ham. Tent the pan loosely with aluminum foil and bake for about 10 minutes per pound (1 hour 10 minutes to 1 hour 25 minutes).
- Take the ham out of the oven and remove the foil. Raise the oven temperature to 375 degrees F. Brush half of the remaining glaze on the ham. When the oven is up to temperature, return the ham, uncovered, and bake for 15 minutes. Brush the remaining glaze over the ham and cook for another 15 minutes.
- Carefully transfer the ham to a platter. Serve right away, or cover with foil and take it to your gathering!
HONEY AND MARMALADE-GLAZED GAMMON JOINT
This stunning gammon joint glazed with fruity marmalade and sticky honey is great for feeding a crowd.
Provided by The Hairy Bikers
Categories Main course
Yield Serves at least 20
Number Of Ingredients 13
Steps:
- For the gammon, place the gammon into a large, deep pan and cover with water. Bring to the boil, then remove from the heat and drain.
- Return the gammon to the pan, then pour in enough orange juice to cover half of the gammon. Pour in enough cold water to cover the gammon completely.
- Push two cloves into each onion half and add to the pan along with the bay leaves. Cover with a lid and bring to the boil, then reduce the heat to a simmer. Cook gently for three hours, adding more hot water to the pan as necessary.
- Preheat the oven to 180C/360F/Gas 4.
- Remove the gammon from the pan and place into a roasting tin. Remove the skin, leaving behind a thin layer of fat. Score the gammon in a diamond pattern with the tip of a sharp knife. Stud the centre of each diamond with a clove.
- For the glaze, mix together all of the glaze ingredients in a bowl until well combined. Spoon the glaze evenly over the gammon.
- Roast the gammon in the oven for 45 minutes, basting frequently with the glaze and pan juices, until the gammon is cooked through and golden-brown all over.
- Set aside to rest, then carve into thick slices to serve. Alternatively, the gammon can be eaten cold. Serve with apple compote and pickled red cabbage.
GLAZED GAMMON
Add a sticky honey and mustard glaze to gammon for a delicious sweetness that contrasts with the saltiness of the meat. It's great for a celebration supper
Provided by Esther Clark
Categories Dinner, Main course
Time 2h20m
Yield Serves 8-10
Number Of Ingredients 10
Steps:
- Put the gammon in a large, deep saucepan. Add the tied herbs, onion, carrots, celery, peppercorns and cloves. Pour over enough cold water to cover the meat, then bring to the boil, cover with a lid, and lower to a gentle simmer for 1 hr 15 mins. Turn off the heat and leave the ham to sit in the liquid for 30 mins.
- Remove from the liquid (this makes a delicious soup stock) and leave to cool until cold enough to handle. Peel off the thick layer of skin on the gammon to reveal a layer of fat. Discard the skin and score the fat in a criss-cross pattern with a sharp knife.
- Heat the oven to 200C/180C fan/gas 6. Put the ham in a roasting tray lined with foil. Mix together the mustard, honey and sugar in a bowl, then generously brush half over the ham. Roast for 15 mins, then brush with the remaining glaze. Return to the oven for a further 20-30 mins or until sticky and brown. Leave to cool for 15 mins before carving into thick slices.
Nutrition Facts : Calories 402 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Protein 42 grams protein, Sodium 5.56 milligram of sodium
HONEY-GLAZED GAMMON
Of all our gammon recipes, this is a festive classic. The Hairy Bikers know a honey-roasted gammon joint is a must-have for a Christmas party! Each serving provides 327 kcal, 36g protein, 10g carbohydrates (of which 10g sugars), 15.5g fat (of which 5g saturates), 1.5g fibre and 4.9g salt.
Provided by The Hairy Bikers
Categories Main course
Yield Serves 10
Number Of Ingredients 9
Steps:
- Place the gammon joint into a large lidded saucepan, cover with cold water and bring to the boil over a high heat. Drain the water from the saucepan, add fresh cold water, the onions, carrots, celery, bay and peppercorns and bring to the boil once more. Reduce the heat, cover with a lid and simmer the gammon and vegetables gently for 20 minutes per 500g/1lb 2oz. (If your pan is not quite large enough to cover the joint completely, turn the gammon over halfway through the cooking time.)
- Remove the gammon from the water and set aside to cool for 15 minutes. (The cooking liquid can be strained and reserved for making soup for another time.)
- Preheat the oven to 200C/180C Fan/Gas 6 and line a large roasting tin with kitchen foil.
- Use a small knife to remove the rind from the gammon joint, leaving as much of the fat intact as possible. Score the fat in a diamond pattern, and push a clove into the centre of each 'X'.
- 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 and brush half of it evenly over the gammon, including one side of the joint. Roast in the centre of the oven for 10 minutes, then take the joint out and brush the top and remaining side with the rest of the glaze. Return the gammon to the oven for a further 10- 15 minutes, rotating the tin so that the opposite side of the gammon faces the back of the oven.
- The gammon is ready when the fat on top is glossy and golden brown. Cover loosely with foil if the top begins to look too brown. Remove the gammon from the oven and set aside to rest for 15 minutes before carving.
- Pour any juices that have collected in the kitchen foil into a small pan, and warm through gently.
- Carve the gammon, serve on a large platter and spoon over the warmed juices .
Nutrition Facts : Calories 327kcal, Carbohydrate 10g, Fat 15.5g, Fiber 1.5g, Protein 36g, SaturatedFat 5g, Sugar 10g
PERFECT GLAZED HAM
Provided by Food Network Kitchen
Time 2h5m
Number Of Ingredients 0
Steps:
- Dry a bone-in, fully cooked half ham (do not use a country ham) and bring to room temperature. Preheat the oven to 375 degrees F. Trim the ham skin, leaving the fat intact. Score the fat in a crosshatch pattern, making the cuts about 3/4 inch deep and 1 inch apart. Put the ham flat-side down on a rack in a roasting pan; add 1 cup water. Bake on the lowest oven rack, 40 minutes, adding more water if the pan gets dry. Meanwhile, make the glaze: Whisk 1 cup jam or marmalade with 3/4 cup brown sugar, 1 cup dijon mustard, 2 tablespoons cider vinegar and 2 teaspoons Worcestershire sauce. Brush the ham with half of the glaze; cover loosely with foil and bake 45 more minutes. Brush with the remaining glaze and bake, uncovered, until the glaze is browned, 40 to 50 more minutes. Let rest 15 minutes before carving.
- Don't toss your ham bone! Add it to simmering soups, beans or braised greens for extra flavor.
- Give your ham a great crunch: Sprinkle one of the below mixes onto the glaze before the last 40 to 50 minutes of cooking.
- Spring Herb Mix 1 cup panko (Japanese breadcrumbs), 3 tablespoons each chopped parsley and chives, and the grated zest of 1 lemon.
- Cornmeal-Thyme Crush 1 cup cornbread stuffing mix; toss with 2 tablespoons chopped thyme, 1 1/2 teaspoons ground coriander and 1/2 cup cornmeal.
- Spicy Sourdough Grind 3 cups cubed sourdough bread in a food processor; toss with 1 tablespoon chili powder and 1 bunch chopped scallions.
CLASSIC GLAZED HAM
Provided by Food Network Kitchen
Time 3h55m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Remove the ham from the refrigerator and bring to room temperature, about 30 minutes.
- Preheat the oven to 325 degrees F. Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Insert the cloves into the ham (if using), placing them at the intersections of the cuts.
- Put the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours, 30 minutes (about 15 minutes per pound).
- Increase the oven temperature to 425 degrees F. Pour half of the Glaze (see below for glazes) over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more. Return the ham to the oven and roast, basting every 10 minutes with the remaining Glaze, until glossy and well browned, about 45 more minutes.
- Boil 2 cups apple cider in a saucepan over medium-high heat until reduced to 1/2 cup, 8 to 10 minutes. Reduce the heat to low; add 1/2 cup each apple jelly and maple syrup, 1/4 cup whole-grain mustard, 1/2 teaspoon allspice and 1/4 teaspoon nutmeg.
- Mix 1 cup light brown sugar, 3/4 cup dijon mustard and the grated zest and juice of 1 orange in a bowl.
- Toast 2 teaspoons five-spice powder in a small saucepan over medium heat with 1 tablespoon peanut oil, about 1 minute. Add 1 cup hoisin sauce, 3 tablespoons each honey and rice vinegar, 1 tablespoon soy sauce and 1 cup water. Boil and reduce to 1 1/2 cups, about 5 minutes.
- Grate the zest of 2 limes; set aside. Squeeze the juice into a saucepan; add 8 thin slices ginger and 2 cups unsweetened pineapple juice. Boil until reduced to 1/2 cup, 8 to 10 minutes. Strain, then add the lime zest, 1 cup apricot preserves and 1/4 cup dijon mustard.
GLAZED GAMMON WITH PARSLEY & CIDER SAUCE
When you want to do something different for Christmas, this glazed ham makes a wonderful alternative to turkey
Provided by Nick Nairn
Categories Dinner, Main course
Time 6h30m
Number Of Ingredients 15
Steps:
- Instead of soaking the ham overnight to get rid of excess salt, follow my short-cut method.Weigh the joint and calculate the poaching time, allowing 25 minutes for every 450g/1lb, and put the joint in a very large pan. Cover with cold water and bring to the boil, then drain off all the water.
- Pour 600ml/1 pint of the cider into the pan and then pour in enough cold water to cover the joint. Add the onions, carrots, bay leaves, parsley stalks, cloves and peppercorns. Bring slowly to the boil, turn down the heat, then cover and simmer very gently for the calculated time. Allow the joint to cool in the stock (overnight is ideal).
- Preheat the oven to 180C/gas 4/ fan 160C. Lift the joint out of the stock, then strain the stock and measure 500ml/18fl oz. Strip the rind off the joint and score the fat in a diamond pattern. Put the joint in a heavy roasting tin (if it's wibblywobbly, prop it up with a wad of scrunched-up foil), pour over the remaining cider and braise in the oven for 45 minutes to 1 hour, basting frequently until beginning to brown. If the pan becomes dry, splash in some cider or water to cover the bottom of the tin.
- Meanwhile, start the sauce. Put the milk, parsley stalks and bay leaves into a saucepan, bring to the boil and leave to infuse for as long as you have.
- Remove the joint from the oven and raise the temperature to 200C/gas 6/fan 180C. Put the orange halves around the joint. Melt the marmalade, brush it generously all over the gammon and oranges, then return to the oven for 10 minutes to glaze. Lift the gammon and oranges on to a serving dish, cover and keep warm while you finish the sauce.
- Sprinkle the flour into the roasting tin and scrape and stir around to mix with the juices. Place on the hob and cook for a couple of minutes, stirring, to cook out the flour.Gradually pour in the measured stock and whisk well. Now add the strained infused milk and bring to the boil, then turn down the heat and simmer for 10 minutes. Strain into a clean saucepan, stir in the chopped parsley leaves and cream, then heat through gently and check the seasoning. Pour into a warm jug and serve with the joint.
GLAZED HAM
Got this recipe when I was a teenager and spent many a meal eating this at a friends house! I just loved it and have never glazed my hams any other way. I quite often halve the glaze when cooking a small ham and it works just fine.
Provided by Rhonda J
Categories Ham
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Score ham with diamonds, insert whole cloves, bake at 325- 350 for about 1-1 1/2 hours (I add a little water to the bottom of the baking dish).
- baste often with glaze, watching carefully that the outside does not start to burn. ( I usually bake a little first and then start basting with the glaze).
- (I usually purchase pre-cooked boneless.) If desired serve with the glaze drizzled on slices, or even put the sauce in a bowl for the table and everyone can help themselves!) Yummy!
Nutrition Facts : Calories 1355, Fat 35, SaturatedFat 11.7, Cholesterol 315.1, Sodium 9216.3, Carbohydrate 118.4, Fiber 0.3, Sugar 110.2, Protein 136.2
GORDON RAMSAY'S HONEY GLAZED HAM RECIPE
Gordon Ramsay's honey glazed ham recipe is a great staple as it can be served hot or cold. Whether served as a Christmas ham or Sunday lunch it's delicious!
Provided by Gordon Ramsay
Categories Dinner
Time 4h
Yield Serves: 8-10
Number Of Ingredients 9
Steps:
- Put the gammon in a large saucepan and pour on enough cold water to cover. Add the carrots, leek, onion, peppercorns, coriander seeds, cinnamon sticks and bay leaves. Bring to the boil, turn down to a simmer and cook for 3 hours, topping up with more boiling water if necessary. Skim off the froth and any impurities that rise to the surface from time to time. If cooking in advance, let the ham cool in the stock overnight. Otherwise, allow it to cool a little, then remove from the pan. Strain the stock (and save for soup etc).
- To make the glaze, put the sugar, Madeira, sherry vinegar, and honey into a pan and stir over a low heat. Bring to the boil, lower the heat and simmer for 3-4 minutes until you have a glossy dark syrup. Do not leave unattended, as it will easily boil over.
- Preheat the oven to 170°C/Gas Lift the ham into a roasting tin. Snip and remove the strings and then cut away the skin from the ham, leaving behind an even layer of fat. Lightly score the fat all over in a criss-cross, diamond pattern, taking care not to cut into the meat. Stud the centre of each diamond with a clove. Pour half of the glaze over the ham and roast for 15 minutes.
- Pour on the rest of the glaze and return to the oven for another 25-35 minutes until the ham is golden brown, basting with the pan juices frequently. It also helps to turn the pan as you baste to ensure that the ham colours evenly.
- Remove from the oven and allow to rest for 15 minutes before carving.
Nutrition Facts : @context https, Calories 688 Kcal, Sugar 22.3 g, Fat 43.5 g, SaturatedFat 11.5 g, Sodium 8.87 g, Protein 49.1 g, Carbohydrate 23.4 g
More about "glazed gammon food"
APRICOT & APPLE GLAZED GAMMON - SIMPLY DELICIOUS
From simply-delicious-food.com
4.4/5 (57)Estimated Reading Time 3 minsCategory Entree, Main, MeatTotal Time 2 hrs 20 mins
- Place the gammon in a large roasting tray and add the carrots, red onions, apples, apple juice and water to the roasting tray and cover with foil/lid.
- Place in the oven and roast for 20 minutes per 500g. A 2kg boneless gammon will need 1 hour 20 minutes.
TOP 10 GAMMON GLAZES - BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 4 mins
- Glazed gammon. This classic recipe is great if you're looking to keep things simple. Simply combine honey, English mustard and a couple tablespoons of dark brown sugar.
- Cola ham with maple & mustard glaze. Our highly rated cola ham recipe is sure to be a hit on Christmas Day. Mix 150ml maple syrup with 2 tbsp wholegrain mustard, 2 tbsp red wine vinegar and a pinch of ground cloves or Chinese five-spice powder in a jug.
- Marmalade, ginger & star anise baked ham. Put your favourite marmalade to work with this spiced baked ham recipe. Heat marmalade with light brown sugar, lime juice, ginger and 2 star anise until the sugar and marmalade have dissolved.
- Pineapple & chilli glazed gammon. Take your gammon to the next level with this flavour-packed recipe. Combine pineapple juice, red chilli, ginger, garlic, ketchup, red wine vinegar, Worcestershire sauce, dark brown sugar, soy sauce and cayenne pepper.
- Spiced Christmas gammon with membrillo glaze. Give festive ham a Spanish-inspired twist with a sticky quince and orange glaze. Combine membrillo (quince paste) with sherry vinegar and orange juice.
- Spiced ginger-glazed ham. This easy glazed ham recipe only calls for five ingredients. Cook the ham in a mixture of ginger ale, water and allspice berries.
- Miso-glazed roast ham. Try this flavourful ham recipe for a unique take on a gammon glaze. Combine demerara sugar, cider vinegar, dark miso paste, heather honey, dry sherry, English mustard and Chinese five-spice powder.
- Sticky maple-glazed ham. Slow-roast a whole leg of gammon with apple juice, then cover in a sticky spiced glaze for a Christmas treat. Make a glaze by combining maple syrup, apple juice and wholegrain mustard, then season with cinnamon, ginger and cloves.
- Slow-cooker ham with sticky ginger glaze. This slow-cooker recipe simply calls for a glaze made from English mustard and ginger preserve. Cook the ham in a slow cooker for several hours with ginger beer and sliced onions, then cut the fat in a diamond pattern and stud with cloves to infuse even more flavour.
- Slow-baked sticky gammon. For something a bit different, this gammon is between a traditional roasted ham and pulled pork. Whizz pineapple juice, allspice, treacle, ginger, ketchup, sweet chilli and honey together to make a purée.
MAPLE GLAZED ROAST GAMMON HAM RECIPE | CENTRAL ENGLAND CO ...
From centralengland.coop
- Put a long piece of foil on a large baking tray and place another at right angles across the tray. Rub with oil. Sit the gammon in the centre and wrap the foil loosley over it, leaving space for air to circulate.
- Calculate how long the gammon will take to cook (see preparation/cooking time, above), then roast the joint in the middle of the oven.
- Thirty minutes before the end of the cooking time, remove the gammon from the oven. Using a sharp knife, remove the netting and skin, leaving the fat behind.
- Score the fat into a diamond pattern, spread a little of the mustard all over, then top with the syrup or marmalade and carefully cover with the sugar.
MUSTARD AND HONEY GLAZED GAMMON - FOOD24
From food24.com
Cuisine BakeEstimated Reading Time 40 secsCategory Bake
GLAZED GAMMON - FOOD24
From food24.com
Cuisine BoilCategory BoilServings 15Estimated Reading Time 1 min
GLAZED GAMMON | SOURCE FOOD
From sourcefood.co.za
Estimated Reading Time 1 min
LOW CARB MUSTARD GLAZED GAMMON | FOOD LOVER'S MARKET
From foodloversmarket.co.za
Cuisine BantingCategory Festive, Low Carb
HAM - WIKIPEDIA
From en.wikipedia.org
Main ingredients Cured leg cut pork Type Preserved meat
HAM GLAZE RECIPE - FOOD.COM
From food.com
5/5 (6)Total Time 3 minsCategory SaucesCalories 572 per serving
GLAZED BAKED GAMMON - FOOD NETWORK UK
From foodnetwork.co.uk
Cuisine BritishCategory Main-CourseServings 10
SWEET GLAZED GAMMON | GAMMON RECIPES | TESCO REAL FOOD
From realfood.tesco.com
4/5 Total Time 2 hrs 45 minsCategory DinnerCalories 316 per serving
MARMALADE-GLAZED GAMMON | DINNER RECIPES | GOODTOKNOW
From goodto.com
3.1/5 (123)Total Time 1 hr 45 minsCategory Dinner,Lunch,Main CourseCalories 140 per serving
HONEY GLAZED HAM RECIPE | FOOD VOYAGEUR
From foodvoyageur.com
Category Main CourseTotal Time 2 hrs 40 mins
BLACK FOLKS PINEAPPLE GLAZED HAM - THE SOUL FOOD POT
From thesoulfoodpot.com
5/5 (1)Calories 397 per servingCategory Main Course
GAMMON (MEAT) - WIKIPEDIA
From en.wikipedia.org
Estimated Reading Time 2 mins
HONEY-GLAZED GAMMON - A DELICIOUS ALL-TIME FAVOURITE
From thesouthafrican.com
2.5/5 (11)Category MainCuisine GlobalTotal Time 2 hrs 10 mins
GLAZED HAM RECIPES - BBC GOOD FOOD
GLAZED SMOKED GAMMON | HOME
From news24.com
WHAT WINE GOES WITH HONEY GLAZED GAMMON RECIPE BBC FOOD
From delipair.com
BBC GOOD FOOD GLAZED HAM RECIPES
From tfrecipes.com
HONEY-GLAZED GAMMON RECIPE - FOOD NEWS
From foodnewsnews.com
EASTER MAPLE-GLAZED HAM - CANADIAN LIVING
From canadianliving.com
MISO, HONEY AND GINGER GLAZED GAMMON | HOME
From news24.com
100 GAMMON GABBLE! IDEAS | RECIPES, GAMMON RECIPES, FOOD
From pinterest.ca
SWEET GLAZED GAMMON | GAMMON RECIPES | TESCO REAL FOOD ...
From pinterest.ca
TOP 10 GAMMON GLAZES - FOOD NEWS
From foodnewsnews.com
MARMALADE GLAZED GAMMON RECIPE - FOOD NEWS
From foodnewsnews.com
FOOD WISHES VIDEO RECIPES: CRISPY HONEY-GLAZED HAM – LOOKS ...
From foodwishes.blogspot.com
GLAZED GAMMON RECIPE - FOOD NEWS
From foodnewsnews.com
GLAZED GAMMON | HOME
From news24.com
COMMENTS ON: APRICOT APPLE GLAZED HAM
From simply-delicious-food.com
YOUR GUIDE TO THE PERFECT GLAZED GAMMON THIS FESTIVE ...
From food24.com
HAM GLAZE RECIPES | ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love