Honey Baked Ham recipe

Ingredients:
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

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.

Notes:
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.