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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