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Adjustable stand — hold cookbook or tablet at eye level while cooking
Single-source NZ honey — glazes, finishing, antimicrobial properties
Real fermented mirin — sweet rice wine for glazes and teriyaki
Dark robust maple — bold flavor for baking, glazes, marinades
Record your recipes and experiments — organized cooking journal
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Single-source NZ honey — glazes, finishing, antimicrobial properties
Real fermented mirin — sweet rice wine for glazes and teriyaki
Dark robust maple — bold flavor for baking, glazes, marinades
Record your recipes and experiments — organized cooking journal
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Combine first 6 ingredients. Score fat on ham in a diamond pattern. Sprinkle ham with sugar mixture, and place in a lightly greased shallow roasting pan. Pour cola into pan. Bake, covered, at 325° for 1 hour. Uncover and bake 15 more minutes. Stir together preserves and orange juice. Spoon 3/4 cup glaze over ham, and bake 15 more minutes or until a meat thermometer inserted into thickest portion registers 140°. Let stand 15 minutes before slicing. Serve with remaining glaze.