Ingredients

 1 (9-lb) smoked, fully cooked bone-in half ham
 1 tbsp olive oil
 1 tsp freshly ground pepper
 2 cups Riesling or other white wine
 2 tbsp peppercorns
 1 tbsp whole cloves
 2 bay leaves
 6 cups ginger ale
Yields1 Serving


Instructions

1

Preheat oven to 350 °F. Make shallow cuts in fat of ham 1 inch apart in a diamond pattern. Rub olive oil and ground pepper over ham. Place ham on a rack in a 14- x 11-inch roasting pan. Pour wine into bottom of pan; stir in peppercorns and next 2 ingredients. Add 4 cups water. Cover pan loosely with aluminum foil.

2

Bake, covered, at 350 °F on a lower oven rack 2 hours.

3

Meanwhile, bring ginger ale to a boil in a deep-sided 12-inch skillet over medium-high heat, and boil 25 to 30 minutes or until reduced to 3/4 cup. Remove from heat, and stir in pepper jelly until smooth.

4

Uncover ham, and bake 2 1/2 more hours or until a meat thermometer registers 160° and ham is caramelized, basting every 30 minutes with ginger ale mixture. (Shield ham with foil to prevent excessive browning.) Remove from oven; transfer to a serving platter, reserving 2 cups pan drippings. Let stand 20 minutes before carving.

5

Pour reserved drippings through a fine wire-mesh strainer into a medium saucepan; skim fat. Bring drippings to a boil over high heat, and boil 12 to 15 minutes, or until liquid is reduced to 3/4 cup. Remove from heat; stir in mustard. Serve with ham.

Ingredients

 1 (9-lb) smoked, fully cooked bone-in half ham
 1 tbsp olive oil
 1 tsp freshly ground pepper
 2 cups Riesling or other white wine
 2 tbsp peppercorns
 1 tbsp whole cloves
 2 bay leaves
 6 cups ginger ale

Directions

1

Preheat oven to 350 °F. Make shallow cuts in fat of ham 1 inch apart in a diamond pattern. Rub olive oil and ground pepper over ham. Place ham on a rack in a 14- x 11-inch roasting pan. Pour wine into bottom of pan; stir in peppercorns and next 2 ingredients. Add 4 cups water. Cover pan loosely with aluminum foil.

2

Bake, covered, at 350 °F on a lower oven rack 2 hours.

3

Meanwhile, bring ginger ale to a boil in a deep-sided 12-inch skillet over medium-high heat, and boil 25 to 30 minutes or until reduced to 3/4 cup. Remove from heat, and stir in pepper jelly until smooth.

4

Uncover ham, and bake 2 1/2 more hours or until a meat thermometer registers 160° and ham is caramelized, basting every 30 minutes with ginger ale mixture. (Shield ham with foil to prevent excessive browning.) Remove from oven; transfer to a serving platter, reserving 2 cups pan drippings. Let stand 20 minutes before carving.

5

Pour reserved drippings through a fine wire-mesh strainer into a medium saucepan; skim fat. Bring drippings to a boil over high heat, and boil 12 to 15 minutes, or until liquid is reduced to 3/4 cup. Remove from heat; stir in mustard. Serve with ham.

Pepper Jelly and Ginger Glazed Ham

Products Used

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