HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Main Dishes -> Pork Honey Baked Ham Recipe Rating: N/A Printer Friendly Ingredients   (view qty in metric system instead) 1 Smoked ready-to-eat ham, -13 to 15 pounds 2 To 3 bottles gingerale 3 c Dry white wine GLAZE: 5 tb Dijon mustard 1/3 c Honey 1/3 c Real maple syrup SAUCE: 1 1/4 c Chicken stock 3 tb Real maple syrup 2 tb Dijon mustard 2 ts Cornstarch Directions 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. Related Recipes •   Crockpot Honey Mustard Pork Roast •   Easy Apricot Honey Mustard Roasted Pork Tenderloin •   Roasted Pork Tenderloin with Honey Mustard •   Orange and Honey Roasted Pork Tenderloin •   Honey-Dijon Horseradish Pork Sandwich •   Moist Honey Roasted Pork Tenderloin •   Roasted Pork with Honey-Mustard Jalapeno Glaze •   Honey Mustard Pork Roast •   Honey Ale Roast Pork •   Jalapeno Honey Mustard Pork Tenderloin •   Grilled Bangkok Pork Chops •   Garlic-Rosemary Roast Pork •   Roasted Jamaican Pork Tenderloin with Honey Banana Cure •   Grandma's Braised Pork and Potatoes •   Wyoming Style Pork Tenderloin •   Grilled Honey Mustard Pork Chops •   Quick Broiled Apple Orange Honey Pork Chops •   Grilled Florida Pork Shish Kebab •   Roast Pork with Beer Sauce •   Spicy Roasted Pork Loin View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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