The best way to know when your ham is finished cooking is to use a thermometer. Ham only needs to reach an internal ...

However, there are some important considerations for the temperature and seasoning. So to find out the best way to cook ham ...

Instead of being boiled and then transferred to a hot oven to be glazed, I cook the ham so, so slowly ... Let your gammon come to room temperature. Line a large roasting tin with a layer of ...

Prepare the ham: Remove all packaging (and that little plastic disk if it’s there). If the ham has a thick rind, peel it away ...

This savory breakfast casserole repurposes leftover mini croissants into a comforting casserole with salty ham, creamy Gruyère, and nutty grated Parmesan.

Increase the oven temperature to 220C/200C Fan/Gas 7. Remove the ham from the cooking liquid and sit it on a wooden board. Carefully remove the skin with a small, sharp knife, leaving a thin layer ...