Ginger Rum Glazed Ham
1 bone in (7-8 lb) smoked ham
1/3 cup chopped preserved ginger in syrup
3 tablespoons firmly packed brown sugar
3 tablespoons dark rum
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 350ºF
oven for 55 minutes.
In a blender blend together the ginger, the brown sugar, and the 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.
Yield: 8 servings.