| 1 | Remove the rind and score with diagonal cross-cuts. |
| 2 | Put ham in a close fitting kettle and cover with gingerale. |
| 3 | Bring to boil, then simmer for 20 to 30 minutes. |
| 4 | This step removes the too salty taste and adds a delicate flavor. |
| 5 | Drain the gingerale, add ham to a roasting pan and pour the wine over it. |
| 6 | Cover with foil and bake at 350°F for 1 hour. |
| 7 | Combine the glaze ingredients. |
| 8 | After the ham has baked 1 hour, brush the ham with the glaze, using all of the mixture. |
| 9 | Return ham to oven (uncovered) and bake an additional 1-?hours, or until internal temp reaches 140°F. |
| 10 | Baste occasionally after the glaze has "set", about 45 minutes. |
| 11 | If the glaze gets too dark before the temp gets to 140 degrees, tent the ham with foil. |
| 12 | When ham is done, transfer it to a serving plate and loosely cover with foil to keep warm. |
| 13 | Skim the fat from the juices, reserving all the juice and caramelized bits from the glaze. |
| 14 | Heat this to a boil along with 1 cup of the chicken stock (reserving ?cup), syrup and mustard. |
| 15 | Dissolve the cornstarch in ?cup of reserved chicken stock and whisk it into the sauce to thicken. |
| 16 | The sauce should be a rich dark color. |
| 17 | Strain and pour into a gravy boat. |
| 18 | Serve the sauce over the ham. |
| 19 | 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. |
| 20 | *judi"s notes: the size of the gingerale bottles is more than likely small size rather than liter bottles |
