Title: Honey Baked Ham
Categories: Ham, Glaze, Sauces, Wine,
Yield: 18 Servings
14 lb Smoked ready-to-eat ham
2 x 12 oz bottles ginger ale
3 c Dry white wine
GLAZE:
5 tb Dijon mustard
1/3 c Honey
1/3 c Real maple syrup
SAUCE:
1 1/4 c Chicken stock
3 tb Real maple syrup
2 tb Dijon mustard
2 ts Corn starch
Remove the rind and score with diagonal cross-cuts. Put ham in a
close fitting kettle and cover with ginger ale. Bring to boil,
then simmer for 20 to 30 minutes. This step removes the too salty
taste and adds a delicate flavor. Drain the ginger ale, add ham to
a roasting pan and pour the wine over it. Cover with foil and
bake at 350 F for 1 hour.
Combine the glaze ingredients. After the ham has baked 1 hour,
brush the ham with the glaze, using all of the mixture. Return
ham to oven (uncovered) and bake an additional 1-1/2 hours, or
until internal temp reaches 140 F. Baste occasionally after the
glaze has "set", about 45 minutes. If the glaze gets too dark
before the temp gets to 140 degrees F, tent the ham with foil.
When ham is done, transfer it to a serving plate and loosely cover
with foil to keep warm. Skim the fat from the juices, reserving
all the juice and caramelized bits from the glaze. Heat this to a
boil along with 1 cup of the chicken stock (reserving 1/4 cup),
syrup and mustard. Dissolve the corn starch in 1/4 cup of reserved
chicken stock and whisk it into the sauce to thicken. The sauce
should be a rich dark color. Strain and pour into a gravy boat.
Serve the sauce over the ham.
NOTE: In step 1, "close fitting kettle" means the tightest fitting
kettle you can fit the ham into, so it takes less ginger ale to cover
it.
* Judi's Notes: The size of the ginger ale bottles is more than
likely small size rather than liter bottles.
