Honey Baked Ham

Ingredients

Amount		Ingredient	Preparation
15	pounds	ham	smoked
3	bottles	ginger ale
3	cups	white wine	dry
Glaze
5	tablespoons	dijon mustard
1/3	cup	honey
1/3	cup	maple syrup
Sauce
1 1/4	cups	chicken broth
3	tablespoons	maple syrup
2	tablespoons	dijon mustard
2	teaspoons	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 degrees F. 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.

Baste occasionally after the glaze has andquot;setandquot;,
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.