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1
Remove the rind and score with diagonal cross-cuts.
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2
Put ham in a close fitting kettle and cover with gingerale.
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3
Bring to boil, then simmer for 20 to 30 minutes.
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4
This step removes the too salty taste and adds a delicate flavor.
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5
Drain the gingerale, add ham to a roasting pan and pour the wine over it.
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6
Cover with foil and bake at 350F (180C) F for 1 hour.
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7
Combine the glaze ingredients.
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8
After the ham has baked 1 hour, brush the ham with the glaze, using all of the mixture.
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9
Return ham to oven (uncovered) and bake an additional 1 1/2 hours, or until internal temp reaches 140 degrees F.
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10
Baste occasionally after the glaze has set about 45 minutes.
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11
If the glaze gets too dark before the temp gets to 140 degrees, tent the ham with foil.
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12
When ham is done, transfer it to a serving plate and loosely cover with foil to keep warm.
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13
Skim the fat from the juices, reserving all the juice and caramelized bits from the glaze.
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14
Heat this to a boil along with 1 cup of the chicken stock (reserving 1/4 cup), syrup and mustard.
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15
Dissolve the cornstarch in 1/4 cup of reserved chicken stock and whisk it into the sauce to thicken.
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16
The sauce should be a rich dark color.
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17
Strain and pour into a gravy boat.
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18
Serve the sauce over the ham.
