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Gathered
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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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Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Pour cider into pan. In a small saucepan, combine the preserves, chutney and mustard. Cook and stir over medium heat until preserves are melted; brush over ham. Press brown sugar onto ham. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a meat thermometer reads 140°, basting occasionally with pan drippings. Cover loosely with foil if ham browns too quickly. Let stand for 10 minutes before slicing. Yield: 18 servings