| Procedures: 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: 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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