An easy glazed ham: Pull the skin off (leaving most of the fat on) and rub marmalade all over (no need to score). After the ham is cooked, use green ribbon to tie a bunch of rosemary and/or bay leaf branches onto the leg.
An easy glazed ham: Pull the skin off (leaving most of the fat on) and rub marmalade all over (no need to score). After the ham is cooked, use green ribbon to tie a bunch of rosemary and/or bay leaf branches onto the leg.
