If you're a fan of hoppy flavours, here's an idea for you: try simmering your ham in ale this Christmas. Once it's cooked, you'll need to coat it with a rich, sticky glaze of treacle, mustard and reduced stock; the trick here is to build up layers of glaze to create a delicious coating, so brush your ham with the mixture every five minutes. You can choose boneless or bone-in ham here, though opting for boneless will make the carving a little bit easier.

Get the recipe for mustard and ale–baked ham here

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