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Ginger-Rum-Glazed Ham

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~ Henri Charpentier

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Ginger-Rum-Glazed Ham
Gourmet Archives

 One 7 to 8 pound half (shank end) of a
fully cooked cured ham
1/3 cup chopped preserved ginger in syrup
3 tablespoons firmly packed brown sugar
3 tablespoons dark rum
Parsley sprigs for garnish if desired

If the ham comes with the skin still attached, remove most of it with a
sharp knife, leaving a layer of fat and a collar of skin around the shank
bone. Trim the fat, leaving a layer about 1/3-inch thick, and score the
layer remaining into diamonds. Bake the ham on a rack in a roasting
pan in a preheated 350-degree F. degree oven for 55 minutes.
In a blender blend together the ginger, brown sugar, and rum, spoon the
glaze over the ham, spreading it, and bake the ham for 30 to 35 minutes
more, or until the glaze is brown and bubbly.
Transfer the ham to a platter, garnish the platter with the parsley, and
let the ham stand for 15 minutes before carving.  Serves 8.

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