Honey Baked Ham

1 smoked ready-to-eat ham (13-15lbs)
2-3 bottles ginger ale
3cups dry white wine

Glaze
5 tbsp Dijon mustard 1/3 cup honey
1/3 cup pure maple syrup

Sauce
1-1/4 cups chicken stock
3 tbsp pure maple syrup
2 tbsp Dijon mustard
2 tsp cornstarch

Remove the rind & score the ham diagonal cross-cut. Put the ham in a close fitting kettle & cover with ginger ale. bring to a boil then simmer 20 minutes. This step removes the salty taste & adds a delicate flavour. Drain the ginger ale, add ham to a roasting pan & pour the wine over it. Cover with foil & bake at 350F for 1 hour. Combine the glaze ingredients. After the ham has baked 1 hour, brush the ham with the glaze using all the mixture. Return ham to the oven, uncovered, & bake additional 1-1/2 hours. Baste occasionally after glaze has set. If the glaze gets to dark, tent the ham. When ham is done place on a platter & loosely cover with foil to keep warm. Skim the fat from the juices, reserving all the juice & caramelized bits. Heat this to a boil along with one 1 cup of the chicken stock (reserving 1/4 cup) syrup & mustard. Dissolve the cornstarch in the 1/4 cup of chicken stock & whisk into the sauce to thicken. The sauce should be a rich dark colour. Strain & pour into gravy boat. Serve the sauce over the ham.

NOTE: In step 1..close fitting kettle means the tightest fitting kettle you can fit the ham into so it takes less ginger ale to cover.