The Christmas table simply isn’t complete without the jewel in the crown that is the glazed ham. Everyone seems to have the “perfect glaze” recipe. Just like the “perfect burger blend”. Personally, I don’t think either exist. Outside the glaze recipe there seems to be so many options and instructions on time and temperature. I think this is one of those cooks where you’ve just got to put your big boy/girl pants on and run the gauntlet. An underglazed ham is a travesty. You might as well not have glazed it at all. Throw the timer out, glaze as often as you see fit, and don’t pull it out till it looks every bit as golden, sticky and caramelised as it deserves to be.