Honey Baked Ham Recipe
Ingredients:
- 1 Smoked ready-to-eat ham,
- -13 to 15 pounds
- 2 To 3 bottles gingerale
- 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 Cornstarch
Directions:
- Remove the rind and score with diagonal cross-cuts.
- Put ham in a close fitting kettle and cover with
- gingerale. Bring to boil, then simmer for 20 to 30
- minutes. This step removes the too salty taste and
- adds a delicate flavor. Drain the gingerale, add ham
- to a roasting pan and pour the wine over it. Cover
- with foil and bake at 350~ 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~. Baste occasionally after the glaze has
- "set", about 45 minutes. If the glaze gets too dark
- before the temp gets to 140 degrees, 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 cornstarch 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 gingerale to cover it.