How Canadians De-Salt Their Ham

Submitted by puppitypup

"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."

 

• Ready In: 2hrs 10mins
• Ingredients: 5
• Yields: 1 ham
• Serves: 12

ingredients

• 5 lbs ham, with bone-in
• 2 (12 ounce) cans ginger ale
• 12 ounces beer
• 2 tablespoons dry mustard
• 1⁄4 cup molasses

directions

1. Preheat oven to 325 degrees and trim the fat from the ham.
2. Marinate in the Ginger Ale for at least 4 hours in the fridge, turning if needed.
3. Place in foil lined baking dish.
4. Mix together the beer, mustard and molasses, spread over ham.
5. Cover ham with foil and bake 15 minutes per pound, then remove foil and bake an additional 20 minutes.

Reviews

[newmandp]

The baste with 2 tablespoons dry mustard, poured away. Glad Mrs & I tasted before basting. Used our baste with only 2 teaspoons, dark brown sugar, honey, hard apple cider & ground white pepper. Otherwise 5.58 stars above. Ginger ale brine, what (US) southerner would have thought; and I drink Canada Dry all the time. Except when drinking TX State soda- Dr. Pepper. Pépère Newman

 

[margie.dyer]

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!

 

[Carmen B.]

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.

 

[januarybride]

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.