Ginger Rum Glazed Ham
1 half of fully cooked cured ham -- shank end (7-8 lb)
1/3 cup chopped preserved ginger in syrup
3 tablespoons firmly packed brown sugar
3 tablespoons dark rum
If the ham comes with the skin still attached, remove most of it
with a sharp knife, leaving a layer of fat and a collar of skin
around the shank bone. Trim the fat, leaving a layer about 1/3-inch
thick, and score the layer remaining into diamonds. Bake the ham on
a rack in a roasting pan in a preheated 350ºF oven for 55 minutes.
In a blender blend together the ginger, the brown sugar, and the
rum, spoon the glaze over the ham, spreading it, and bake the ham
for 30 to 35 minutes more, or until the glaze is brown and bubbly.
Transfer the ham to a platter, garnish the platter with the parsley,
and let the ham stand for 15 minutes before carving.
Yield: 8 servings.