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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 jelly and next 4 ingredients in a medium saucepan over medium heat; cook, stirring constantly, until jelly melts and mixture is smooth. Set jelly mixture aside. Remove skin from ham, trimming fat to 1/4-inch thickness. Make shallow cuts in fat 1 inch apart in a diamond pattern. Push clove stems into center of each diamond. Place ham in a lightly greased roasting pan, and pour jelly mixture evenly over ham. Bake on lower oven rack at 350° for 2 hours and 30 minutes, basting with pan juices every 15 to 20 minutes. Remove ham from oven; let stand 20 minutes before carving.