This glaze for baked ham has a robust, tart taste to it that makes a welcome change from the usual overly sweet, unhealthy, sugar-laden glazes that are put on hams. Its slight tartness really compliments the saltiness of the ham.
A classic, North American version of a Swiss cheese fondue. Though fondues were overdone in the 1970s and 1980s to the pointy of being seen as kitschy, when you make up a classic version like this one you understand why they gained the popularity they did.
This is a Welsh dish for meatless sausages called Selsig Morgannwg.
This is a very easy to make glaze for roast pork that tastes as good as many more complex glazes.
The juniper-berries make a change from the standard-issue cloves. And what’s not to like about a gin-soaked main course?