Honey Baked Ham

Ingredients

Amount		Ingredient	Preparation
15	pounds	smoked ham	ready to eat
2	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, or until internal temp reaches 140 degrees F.

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.