COOKING GUIDE

Boiling

1. Cover ham in fresh water and boil for the calculated time according to the weight
2. If you intend to serve the ham cold, allow it to cool first in the stock in
   which it has been cooked (this keeps it moist)
3. Before serving, carefully remove the rind/skin then glaze as per guide

Steam roasting (for enhanced flavour for special occasions)

1. Place ham in roasting pan and half fill with equal amounts of either ginger ale and water, or Coca-Cola and water, or cider and water
2. Cover and roast for the calculated time according to the weight at 180˚C
3. Baste the ham with liquid from the pan, turn once during cooking time
   to ensure ham is kept moist
4. Before serving carefully remove the rind/skin and then glaze

*Allow 40 mins cooking time per kilo for all types of Colcom Ham

GLAZING GUIDE

After removing the rind/skin, score the fat with a sharp knife making diamond shapes. Prepare a glaze of your choice (or try one of our suggestions
below) and baste the ham with glaze. Bake in a hot oven at 250˚C, basting every 5 minutes until golden brown. Amazing glazes to try! You may of course have your own delectable glaze recipe, but we suggest these 2 that will leave your guests wanting more:

Orange glaze:

Mix well 1 cup orange marmalade/ apricot jam, 2 cups brown sugar, juice of 1 orange and 1 teaspoon mustard. Honey and sherry glaze: Combine 1 cup honey, 1 teaspoon mustard, 2 cups brown sugar and 1 shot of sherry.