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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

How to Make Brown Sugar Ham Glaze

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Baking a ham is something every cook should know how to do. A simple brown sugar glazed ham is the ultimate dinner party or holiday main course. It steals the show every time with its sweet and savory flavors, and its simple downright deliciousness. Best of all, it's easy to make at home. All you'll need is a smoked ham and a few other ingredients you probably have in your pantry right now. So yes, you can leave those honey baked hams at the store! I promise that your homemade ham will be so much yummier!(Image: Tieghan Gerard Half Baked Harvest)
Things You'll Need

1 (7-9 pound) bone-in smoked ham, sliced or unsliced (I prefer non-sliced)
2/3 cup light brown sugar, packed
1/4 cup honey
1/4 cup spicy or whole grain mustard
3 tablespoons apple cider
Sliced oranges and fresh parsley, for garnish (optional)



Step 1: Preheat the Oven and Score the Ham

Preheat the oven to 325 degrees F and position a rack in the lower third of the oven. Using a sharp chef's knife, make diagonal cuts about 1 inch apart on the ham creating a cross-hatch pattern. Scoring the ham will help the glaze to really sink in and create an amazing flavor.


If you bought a spiral cut ham, you will not need to score it. CAUTION: While buying a spiral cut ham is convenient for slicing, it does tend to dry out easily in the oven. For this reason I prefer buying a non cut ham.

Step 2: Bake the Ham

Place the ham in a roasting pan. Bake, uncovered for 1 hour or until the ham is warmed through.

Step 3: Prepare the Glaze

While the ham is baking, gather all your ingredients to make the glaze.


Step 4: Boil the Glaze

Add the brown sugar, honey, mustard and apple cider vinegar to a small sauce pan. Set the pan over medium heat and bring to a boil. Boil the glaze for 3 to 5 minutes or until the sugar has dissolved. Remove from heat and set aside until it's time to glaze the ham.


You can double the recipe for the brown sugar glaze and use half for the glaze and the other half for serving along side the ham for extra sweetness!

Step 5: Glaze the Ham

Remove the ham from the oven. Using a pastry brush, brush the glaze generously all over the ham. Make sure to really get the glaze into all the nooks and crannies of the ham. Place the ham back in the oven and continue cooking for 30 to 45 minutes or until the ham has caramelized and is dark golden brown in color.



If your ham is getting too dark on top before it's done cooking, cover the ham with foil.

Step 6: Carve the Ham and Serve

Place the ham on a cutting board and slice into thin slices. Add the ham to a serving plate and drizzle with any juices left from the roasting pan. Garnish with fresh oranges and parsley if desired. Eat!



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