INGREDIENTS

INSTRUCTIONS

           GLAZE:
           SAUCE:
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 *** 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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