Honey Roast Ham
Discussion
Spydaman said:
Belting. I've got a 6kg horseshoe gammon just soaking ready for cooking early doors tomorrow. Don't bother with the cloves though as I find them overpowering and remind me of toothache. What's the glaze?
Spydaman said:
Recipe was Rosemary Shrager's because I liked her name. Supposed to be soft brown sugar, honey and dijon mustard but used molasses sugar as that's all we had.
Cheers. Never seem to get it right with the glaze, either under done and slimey or charred burned. Can't see to get the sweet spot so am in 2 minds as to wether to have another bash and risk messing it up or not. Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff


