Honey Baked Ham
Source of Recipe
fooddownunder.com
List of Ingredients
1 Smoked ready-to-eat ham 13 to 15 pounds
2 To 3 bottles gingerale
3 cup Dry white wine
GLAZE:
5 tbl Dijon mustard
1/3 cup Honey
1/3 cup Real maple syrup
SAUCE:
1 1/4 cup Chicken stock
3 tbl Real maple syrup
2 tbl Dijon mustard
2 tsp Cornstarch Recipe
* 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.
|
|
member logon
