GLAZE VARIATIONS

For a brown sugar and mustard glaze, put in a medium saucepan ¾ cup (165g) firmly packed brown sugar, ⅔ cup (160ml) apple cider vinegar, ⅔ cup (190g) wholegrain mustard, ¼ cup (70g) Dijon mustard, 1 tablespoon Worcestershire sauce and ½ teaspoon salt. Bring to the boil over medium-high heat, whisking to dissolve sugar. Reduce heat to low; simmer for 5 minutes or until glaze reduces slightly. Remove from heat. Reserve ½ cup glaze for serving. Use remaining glaze for ham as in recipe, opposite.