We've never done the Xmas ham thing and I'm a bit confused.
Do they come cooked or uncooked? What is the point of glazing? And how do I get one that is dry and flaky, like slow cooked beef, rather than wet and slimy?
Any advice? Most of my pals here are veggies.
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Can anyone in NZ/Aus explain hams to me?
30 replies
thetoothfairywhoforgot · 21/12/2016 22:30
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