Recipe by txzuckerbaeckerin
A different taste to ham--a bit fruity and still the zing from the ginger make this recipe a nice change from the others. And it is easy to prepare, too.
Top Review by Darkhunter
Even though I had to use a "fake" ham since I was only cooking for 2, I really enjoyed this recipe. The tangy marmalade offset with the ginger and mustard was almost orgasmic. I wanted to eat this with a spoon, but kept it on the ham. I didn't even need the cornstarch. Beautiful recipe. Thnx for posting txzuckerbaeckerin. Made for Comfort Cafe Summer 2009.
- 1 spiral ham (bone in, butt or shank)
- 1⁄4 cup orange marmalade
- 1 tablespoon gingerroot, minced
- 2 teaspoons Dijon mustard
- 1⁄2 cup ginger ale
- 1⁄4 cup orange juice
- 2 tablespoons orange juice
- 2 teaspoons brown sugar
- 1 tablespoon cornstarch
Directions See How It's Made
- Prepare and heat the ham according to directions.
- Meanwhile combine marmalade, ginger root and mustard thoroughly.
- Remove meat 30 minutes, before the ham is done.
- Raise oven heat to 425°F.
- Brush with marmalade mixture.
- Pour ginger ale and 1/4 orange juice into the roasting pan.
- Bake uncovered for 30 minutes, basting the ham with the pan juices every 10 minutes.
- Remove from pan, put on a board, cover lightly with foil and let rest for approx 15 minutes.
- Pour cooking juices into a small sauce pan. Stir in brown sugar; heat and let simmer.
- Combine the remaining orange juice with the cornstarch.
- Add to the mix and let simmer until the sauce thickens, about 1-2 minutes.
- Drizzle ham slices before serving.