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A sweet, hot glaze gives an extra burst of flavour to this tender gammon joint. This cut of meat is perfect served up for Sunday lunch with crispy roast potatoes and lightly seasoned vegetables. See method
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Tip: Any leftover braising liquid can be used as a glaze for chicken wings or spare ribs.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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