Ginger Ale Glazed Ham for Easter Dinner
Rose Mary Mogan
It is expensive but it is well worth every penny you pay for it. It is not overly salty, & there is NO NEED to soak it in cold water to release any of the salt, because it has great flavor, & all you need do is follow the directions on the package to bake it & it comes out perfect every time.
Try it and you will see what I mean. Great any time of the year.
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- 10 3/4 pound spiral hillshire ham
- 1 c
- good quality ginger ale
- 1 c
- stone ground mustard
- 1 c
- light brown sugar firmly packed
- 1/2 tsp
- ground cloves
- 1 1/2 Tbsp
2I had to remove the wrapping and the disk covering the bone, and then wrap the ham tightly in aluminum foil. Then place in a large pan with a 2 inch side. No water was needed. Place ham in middle rack and bake for 13 -15 minutes per pound.
My ham needed 2 1/2 hours baking time.
3GLAZE RECIPE: Add the ginger ale, ground mustard, brown sugar & cloves to a medium sauce pan, then stir to blend. Place over medium high heat and bring to a boil, whisking as you go. Do not leave sauce pan unattended or it can quickly boil over. Continue to stir as glaze will thicken in just a few minutes about 5 to 10 minutes. When glaze becomes syrupy remove from heat and add butter, then stir till butter melts. Then brush glaze over ham on all sides.
4I baked the ham for 2 hours, then made the glaze while the ham was baking, removed the ham after the 2 hours has elapsed, then glazed the ham on all sides, then returned it to the oven. Then repeated this step 2 additional times for a total of 30 minutes. There was juice that accumulated in the bottom of the pan from the ham.