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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 cup chicken stock
3 tablespoons real maple
syrup
2 tablespoons Dijon mustard
2 teaspoons cornstarch
1.
Remove the rind.
2.
Score with diagonal cross-cuts.
3.
Put ham in a close fitting kettle.
4.
Cover with gingerale.
5.
Bring to boil.
6.
Simmer for 20 to 30 minutes. This step removes the too salty taste
and
adds a delicate flavor.
7.
Drain the gingerale.
8.
Add ham to a roasting pan.
9.
Pour the wine over it.
10.Cover
with foil.
11.Bake
at 350~ for 1 hour.
12.Combine
the glaze ingredients.
13.After
the ham has baked 1 hour, brush the ham with the glaze, using all
of the mixture.
14.Return
ham to oven (uncovered).
15.Bake
an additional 1-1/2 hours, or until internal temperature reaches
140.
16.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.
17.When
ham is done, transfer it to a serving plate.
18.Loosely
cover with foil to keep warm.
19.Skim
the fat from the juices, reserving all the juice and caramelized bits
from the glaze.
20.Heat
this to a boil along with 1 cup of the chicken stock (reserving 1/4
cup), syrup and mustard.
21.Dissolve
the cornstarch in 1/4 cup of reserved chicken stock.
22.Whisk
it into the sauce to thicken.
23.Strain
and pour into a gravy boat.
24.Serve
the sauce over the ham.
