Recipe by WI Cheesehead
I got this recipe from the cooking section of the Milwaukee Journal Sentinel years ago. It is the ONLY way I will make ham. Everyone who tries it raves about it, although it does look like a volcano erupted! :):) A little expensive in the ingredients, but worth making once a year! NOTE: The 1-1/2 hours prep time includes the 1-1/4 hours of boiling ham on stove..
Top Review by Heather M.
Everyone loved this ham, even my kids (two teens and a pre teen)! It sounds like it would take awhile to prep, but it doesn't. The longest part, besides selecting what ham I was going to use, was it cooking.<br/><br/>I bought one of those sections of hams that was precooked. No bone, not sliced. I did make several 1/4 inches slices through the outer layer on the top and scored the bottom in a diamond pattern so the juices could penetrate into the ham. And it made it much easier to slice when it was done.<br/><br/>I used honey, not molasses, for this recipe and basted the entire ham. I slathered on more of the paste three times during the cooking cycle, and didn't use it all. It was cooked perfectly within the times noted and was juicy, flavorful and I have enough for leftovers tomorrow. <br/><br/>The ingredients to me were not expensive. The only waste I see are the cherries as we don't really like them, but I'll find a use for them. I even let the kids drink 1/3 of the Ginger Ale! However, it is a bit difficult to tell if the Ginger Ale is boiling or if it's the carbonation.
- 1 (9 lb) cooked ham
- 1 (2 liter) bottle ginger ale
- 1⁄2 lb gingersnaps, crushed into small particles (blender or rolling pin)
- 1⁄3 cup molasses or 1⁄3 cup honey
- 5 ounces Heinz 57 steak sauce (1/2 bottle)
- 1⁄4-1⁄2 cup maraschino cherry juice
Directions See How It's Made
- Place ham in tall kettle and cover with ginger ale. Bring to boil; reduce heat and simmer for 1-1/4 hours. Remove ham from liquid and cool.
- Preheat oven to 300°F.
- Combine remaining ingredients in a bowl to make a paste.
- Brush some of the mix over the ham and bake uncovered for 45 minutes.
- Continue baking 2 to 2 1/2 hours longer, until ham is heated through, brushing with mix as needed. Serve warm.