The tang of the mustard, the brightness of the vinegar, and the sweetness of the brown sugar and soda add such scrumptious ...

Food Stylist: Simon Andrews. Pineapple juice, brown sugar, lemon and Dijon mustard cook down into a lush glaze that is brushed over the ham while roasting. David Malosh for The New York Times.

Oven-roasted asparagus takes the top spot as our most-saved Easter recipe. "I am blown away by this," says reviewer Jolie. "I ...

Delicious glazed ham, served hot or cold ... Remove from the oven and leave to cool in the liquid. Meanwhile, make the glaze. Put the marmalade in a shallow saucepan with 4 tablespoons of water.

Perfect summer’s day picnic food. Bake a whole joint and, once it’s cool, wrap up in foil and put the glaze in a jar. Pack it into the hamper along with crusty bread and other snacks.

TIPSWhether you are serving your glazed ham hot or cold make a bit of a fuss about it. Dress it up with a bunch of herbs and flowers from the garden, tied with a ribbon. Secure this to the ham ...

Blend the brown sugar to a paste with a little pineapple juice. Be careful not to make it too liquid. Transfer the ham to a roasting tin just large enough to take the joint. Spread the thick glaze ...

It's easy, convenient, budget-friendly, and the absolute best side to the shining star ham. While it can often sound unusual ...