Side Pannel
Ginger Glazed Ham
Ginger Glazed Ham
- Recipe Submitted by Kalina on 12/23/2009
Category: Main Dish, Easter, Holiday, Thanksgiving, Christmas
Ingredients List
- 1 8-12 pound boneless ham
- 7 quarts dry ginger ale
- fresh grated ginger
- 1 cup orange marmalade
- 1 tablespoon of dry, ground ginger
- 2 tablespoons hot English mustard
- 1/2 cup soft dark brown sugar
- 1/2 teaspoon ground cloves
Directions
Place the ham in a large pan (or crockpot) and add 7 quarts of dry ginger ale. Add some fresh grated ginger to the sauce for an extra zip.
Bring the pan to a boil then lower the heat slightly so that it keeps bubbling steadily for 4 1/2 hours, or until the ham reaches an internal temperature of 165 degrees F. Alternatively, you can put the ham in in the crock pot with the ginger ale and cook for about 4 hours.
Towards the end of the 4 1/2 hours, preheat the oven to 425 degrees F and begin the glaze.
In a bowl, add the orange marmalade, the dry, ground ginger and the hot English mustard. Mix in 1/2 a cup of brown sugar and the ground cloves.
After the 4 1/2 hours are done, gently lift the ham out of the pan and place on a foil-lined baking tray. Carefully cut away the skin, leaving a thin layer of fat. There is no need to score the surface, simply slap on the glaze and place the tray with the ham into the oven for 20 minutes.
Remove from oven, and let sit a few minutes before serving. Serve hot or cold.
Bring the pan to a boil then lower the heat slightly so that it keeps bubbling steadily for 4 1/2 hours, or until the ham reaches an internal temperature of 165 degrees F. Alternatively, you can put the ham in in the crock pot with the ginger ale and cook for about 4 hours.
Towards the end of the 4 1/2 hours, preheat the oven to 425 degrees F and begin the glaze.
In a bowl, add the orange marmalade, the dry, ground ginger and the hot English mustard. Mix in 1/2 a cup of brown sugar and the ground cloves.
After the 4 1/2 hours are done, gently lift the ham out of the pan and place on a foil-lined baking tray. Carefully cut away the skin, leaving a thin layer of fat. There is no need to score the surface, simply slap on the glaze and place the tray with the ham into the oven for 20 minutes.
Remove from oven, and let sit a few minutes before serving. Serve hot or cold.
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