The most common way to cook hams are:
To bring a large pot of water to the boil and calculate the time according to the weight of your ham. If the Ham is intended for serving cold, allow first to cool in the stock in which it has been cooked. This will ensure that the Ham remains moist. Before serving, carefully remove the rind/skin and then glaze as per guide below.
This option is recommended for special occasions as the liquid used enhances the flavour. Place the Ham in a roasting pan and fill with equal amount of ginger ale and water, or Coca-Cola and water, or cider and water. Cover and roast for the calculated time at 180°C. Baste the Ham with liquid from the pan, turn once during the cooking time to ensure that the Ham is kept moist. Before serving, carefully remove the rind/skin and then glaze as guide below.
After removing the rind (skin) score the fat with a sharp knife (not through to the meat though) making diamond shapes. Prepare your glaze and baste the Ham with this. Bake in a hot oven (230°C) basting often until golden brown.
Mix well 1 cup orange marmalade (or apricot jam) to 2 cups brown sugar, juice of 1 orange (or ½ cup Mazoe Orange concentrate) , grated rind of 1 orange, 1 tsp Mustard.
Honey and Sherry Glaze
Mix 1 cup honey, 1 tsp mustard, 2 cups brown sugar 1 tot sherry.
Storage After Cooking
Once Hams have been cooked, they can be stored in the fridge wrapped in mutton cloth, or cling-wrap in order to retain freshness and moisture. Freezing cooked Hams is not recommended.
Be sure to try a cooked and glazed Colcom Ham they will always add that special touch to any buffet and will always be appreciated by your guests.