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How to cook the perfect Christmas ham, from broth, to glaze, to leftovers

How to cook the perfect Christmas ham, from broth, to glaze, to leftovers

The Telegraph - By Xanthe Clay

I remember a successful Christmas Eve dinner from a few years back: a whole, hot ham glazed in the oven. Then, we ate it with boiled potatoes, and a parsley liquor – a sort of thin sauce-meets-soup – and green crinkly shreds of buttered cabbage. It was the right food at the right time, eaten out of …

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