Luis and I love this ham recipe.  I learned it when I first began cooking in Chicago.  Chef Horace used bottled gingerale in his recipe but after cooking Asian food for so many years I decided we liked the real thing better!

Ginger Glazed Ham

12 whole cloves

2 tablespoons white vinegar

1/4 cup chopped fresh ginger

3/4 cup granulated sugar

 

Score the ham with diamond patterns

Insert a clove into the center of each diamond

Pour vinegar over top of ham

Pack fresh ginger onto ham

Cover with granulated sugar

Place just enough water in roasting pan to cover bottom of pan.

Cover with aluminum foil

Roast at 350 for 45 minutes

Remove aluminum foil and baste ham with juices from pan.

Continue basting and roasting until the ham is shiny with crisp edges – another 15 minutes or so.

 

Ham is fully cooked – you only need to reheat it to 145 internal temp.

 

Enjoy!