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Digital Subscriptions > Delicious Magazine > April 2019 > THE BATCH-COOK RECIPE

THE BATCH-COOK RECIPE

Sweet, salty, sticky ham isn’t just for the weekend. Our trick? Cook it long and slow in the oven and serve for a midweek supper, then use the leftovers for a veg-packed ham pie

The master recipe

Overnight roast gammon

LEAVE IT TO COOK SLOWLY

SERVES 6 (WITH LEFTOVERS). HANDS-ON TIME 15 MIN, OVEN TIME 13 HOURS 5-10 MIN

MAKE AHEAD

Start this the night before, then chill before completing the recipe, or put it in the oven first thing in the morning. The cooked, glazed ham will keep for up to 3 days in an airtight container in the fridge

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About Delicious Magazine

Celebrate spring with our April/Easter issue: the maestro Francesco Mazzei creates an Italian feast while Raymond Blanc roasts a salmon French-style. Finish off with cakes from Bake Off’s Martha Collison, Paul A Young's new sticky, chocolate pud or Brick House's orange hot cross bun loaf. Read how in 1999 British food changed forever and find out whether counting calories works. If you've ever wanted to visit Amsterdam, we've got the latest foodie recommendations as well as a round-up of the best Easter eggs AND 16 extra pages of brilliant cheesecakes!