4/5
(1 Votes)
Ingredients
- ROASTING PAN:
- 7-10 # Butt Half Ham, Spiraled Sliced & Fully Cooked
- 3 12oz Cans Ginger Ale
- 1 Orange Halved & Juiced
- 1 Lime Halved & Juiced
- 1 Lemon Halved & Juiced
- 1 Whole Cinnamon Stick
- 1/2 t Whole Cloves
- GLAZE # 1:
- 1/4 C Honey
- 1/4 C Dijon Mustard
- 1/4 t Ground Cloves
- GLAZE # 2:
- 1/2 C Apple Jelly
- 2 T Dijon Mustard
Preparation
Step 1
Large Roasting Pan, Place Ham on Rack Cut Side Down. Add Pan Ingredients.
Loosely Tent with Foil, Bake at 325F, 1 1/2 - 2 Hours (15 Minutes per Pound).
Small Bowl Add Ingredients GLAZE # 1 & Whisk. Ham at 70F (1 Hour), Un-tent & Brush on GLAZE #1.
Small Sauce Pan, Add GLAZE # 2 Jelly, Heat Until Melted, Whisk in Dijon Mustard. Add GLAZE # 2 to Ham.
Continue Roasting Uncovered, at 120F Remove, Tent & Rest 15-20 Minutes.
TO REHEAT: 250F About 6-8 Minutes.
SERVING: With Knife Cut Around Center Bone To Free Slices And Cut Along Natural Seams To Remove Slices.