Easter Recipes from Razzle Dazzle Recipes
Chyrel's Honey Baked Ham

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Chyrel's Honey Baked Ham

1 Smoked ready-to-eat ham -- 13 to 15 pounds
2 To 3 bottles gingerale
3 cups Dry white wine

Glaze:
5 tablespoons Dijon mustard
1/3 cup Honey
1/3 cup Real maple syrup

Sauce:
1 1/4 cups Chicken stock
3 tablespoons Real maple syrup
2 tablespoons Dijon mustard
2 teaspoons Cornstarch

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 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 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 ginger ale to cover it.

Source: Chyrel
 

       

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