Prep 10 mins
Cook 2 hrs
I found this on the epicurean.com under Canadian recipes. I haven't tried it yet, but it claims to produce a moist, tasty ham that's not overly salty like most. Posted for ZWT.
- Preheat oven to 325 degrees and trim the fat from the ham.
- Marinate in the Ginger Ale for at least 4 hours in the fridge, turning if needed.
- Place in foil lined baking dish.
- Mix together the beer, mustard and molasses, spread over ham.
- Cover ham with foil and bake 15 minutes per pound, then remove foil and bake an additional 20 minutes.
I purchased a 20 lb whole smoked ham from Tom Thumb for Easter Dinner and I was afraid that this wouldn't work, but it really did! Just as Carmen B. previously posted, I used 1 liter bottle ginger-ale and marinated for 5 hrs. then turned over and marinated overnight. This is such an ingenious way to de-salt ham! Thanks for the recipe!
I used one 1 liter bottle of ginger-ale for an 8 lb bone-in leg shank ham and marinated in the fridge for about 5 hours. This turned out so moist it was unbelievable and the ham wasn't salty like it usually is. I will be doing this every time I make a ham. I might even try it on those salty ham steaks. Thank you for a great way to make a better ham.
IT WORKS!!! I put this recipe to the test with some country ham steaks and you KNOW how salty those are. I soaked them in the ginger ale for about 4 hours and they are absolutely perfect. I only cooked it for 15 minutes covered then 15 minutes uncovered, so my glaze wasn't thickened yet, but I will just finish it off on the stove. This is wonderful. Made for ZWT4.