Honey Baked Ham with Wine & Ginger Ale
Submitted by Barbara Jean
Showstopper honey-baked ham simmered in ginger ale, roasted with white wine, glazed with honey-maple-mustard, and served with rich pan sauce. Restaurant-worthy holiday centerpiece.
YIELD
30 servingsPREP
30 minCOOK
2 hrsREADY
3 hrsThis is the ham you serve when you want jaws to drop at the table.
Start by simmering the ham in ginger ale to mellow any saltiness and infuse subtle sweetness, then roast it in white wine for depth.
The glaze is a triple threat: honey, maple syrup, and Dijon mustard that caramelizes into a dark, glossy coating.
Finish with a pan sauce made from those sticky drippings, chicken stock, and a touch more syrup.
It’s restaurant technique at home, and worth every minute of the 3-hour commitment.
Pro Tips
- Ginger ale simmer cuts salt: This 20-minute step tames overly salty hams and adds a hint of sweetness. Don’t skip it.
- Wine adds complexity: Three cups of dry white wine in the roasting pan creates steam and flavor that regular water can’t match.
- Baste after the glaze sets: Wait about 45 minutes after applying glaze before you start basting. This lets it form a crust first.
- Tent if it’s getting dark: If the glaze threatens to burn before the ham hits 140°F, loosely cover with foil.
- Make that sauce: The pan drippings with those caramelized bits are liquid gold. Don’t skip the sauce step.
Ingredients
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℉ (180℃). 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 1½ hours.
Baste occasionally after the glaze has inchset inch, 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 ¼ cup), syrup and mustard.
Dissolve the cornstarch in ¼ 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.
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