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Ingredientes
- 1 x Smoked ready-to-eat ham, 13 to 15 pounds
- 2 x To 3 bottles gingerale
- 3 c. Dry white wine
- 5 Tbsp. Dijon mustard
- 1/3 c. Honey
- 1/3 c. Real maple syrup
- 1 1/4 c. Chicken stock
- 3 Tbsp. Real maple syrup
- 2 Tbsp. Dijon mustard
- 2 tsp Cornstarch
Direcciones
- 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 min. This step removes the too salty taste and adds a delicate flavor. Drain the gingerale, add in 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 mix. Return ham to oven
- (uncovered) and bake an additional 1-1/2 hrs, or possibly till internal temp reaches 140 . Baste occasionally after the glaze has "set", about 45 min. 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 hot. Skim the fat from the juices, reserving all the juice and caramelized bits from the glaze. Heat this to a boil along with 1 c. of the chicken stock (reserving 1/4 c.), syrup and mustard. Dissolve the cornstarch in 1/4 c. 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 10 servings | |
| Calories 148 | |
| Calories from Fat 4 | 3% |
| Total Fat 0.48g | 1% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 171mg | 7% |
| Potassium 148mg | 4% |
| Total Carbs 23.63g | 6% |
| Dietary Fiber 0.5g | 2% |
| Sugars 19.89g | 13% |
| Protein 0.84g | 1% |
