Glazed Ham




  • 1 ham shank (about 8 lbs)
  • Whole cloves
  • 1 cup port wine
  • 1 Tbsp dry mustard
  • 1-1/2 Tbsp dark brown sugar
  • 1/2 cup ginger ale 


Most people remove the skin, but I like to keep it on. Once the ham is cooked, the skin provides delightful tidbits to munch on. Score the skin and/or fat by making long vertical and horizontal cuts. Bake the ham at 300 F for about 30 minutes. Remove the ham from the oven and place whole cloves in the center of each scored section. Return the ham to the oven for another 30 minutes, basting with 1/2 cup of the port wine. Mix the dry mustard, brown sugar and the remaining port wine in a small bowl. Remove the ham from the oven once again and spread this mixture over the top of the ham. Pour the ginger ale in the bottom of the pan. Raise the heat to 450 F and return the ham to the oven. Baste ever 10 to 15 minutes with pan juices. Bake for about one hour. Loosely cover the ham with foil for this last hour of cooking. If you need more basting liquid, add more port and ginger ale. Yield: about 10 to 12 servings.





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