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Receta Honey Baked Ham
by Global Cookbook

Honey Baked Ham
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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

  1. 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.
  2. 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
  3. (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.
  4. 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.
  5. 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.