New York stars experts Waters New York

Top chefs share cooking tips for succulent Boxing Day ham – from cut to glaze

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www.dailystar.co.uk

Yondu’s Culinary Studio in New York, said: "Choose a bone-in ham. They are a little bit harder to cut, but far more flavourful!"Simmer the ham in a few drops of Yondu umami and water to give extra depth."He added: "Use red vermouth in your glaze instead of Port wine, Madeira or anything else!

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