Ultimate glazed ham

This gorgeous sweet glazed ham will be the centrepiece of your festive table.

In these enlightened times we feast in all manner of ways on the 25th. But the traditional New Zealand Christmas dinner of a perfectly glazed ham, carrots, spuds and peas followed by a berry-packed and boozily indulgent trifle is still incredibly hard to beat. Sophie Gray aces a classic

These quick and tasty glazed ham kebabs with marmalade and sugar are perfect starters or party finger food.

Make a quick pasta salad; cook 600g fusilli pasta as packet directs. Refresh under cold running water, then toss with 2 grated carrots, 1/2 cup finely chopped flat-leaf parsley and 1/2 cup bought French-style dressing. Try breakfast marmalade instead of conserve. Note

Delight your family this Christmas with this glorious spiced glazed ham. Pop it on the dinner table and serve sliced straight off the bone, making the perfect accompaniment to your roast lunch.

Use your fingers and thumb to separate the rind from the layer of fat. Try to keep the rind in one piece, so the fat stays even and looks great once baked. Don’t panic if the rind breaks, just keep using your fingers – don’t cut or slice it away with a knife. Discard the […]

Look for the pink Australian Pork mark on products that contain only Australian pork. Store ham in a calico ham bag. Wash the bag in a solution of 2 cups water and 1 tablespoon white vinegar and wring out. Cover the cut ham with the reserved rind or baking paper. Place ham in bag and […]

You can make this ahead of time. Avoid hours of soaking and washing up afterwards by lining the baking dish with foil before baking the ham. The trick is to use two layers of foil and to cover the sides of the dish as well, so that none of the fat and juices can drip […]

Remember, the ham is already cooked you are simply adding flavour by glazing it. serve warm or cold. Note