Recipe Instructions:
Ingredients
1 (8-lb.) bone-in, skin-on picnic shoulder ham
¼ cup kosher salt
1 cup honey
½ cup ginger ale
3 tablespoons minced crystallized ginger
3 tablespoons chopped fresh rosemary
2 tablespoons orange zest (from 1 orange)
1 tablespoon black pepper
¼ teaspoon ground cloves
Directions
Rinse ham, and pat dry. Using a sharp knife, make shallow cuts in fat 1 inch apart in a diamond pattern. Rub ham with salt, making sure to get it in all the cuts. Let ham stand at room temperature 1 hour. Place on a rack in a roasting pan.
Preheat oven to 300 F. Roast ham in preheated oven until a thermometer inserted in thickest portion registers 135 F, about 3 hours. Increase oven temperature to 425 F.
Whisk together honey, ginger ale, ginger, rosemary, orange zest, pepper, and cloves.
Baste ham with ¼ cup honey mixture, and return ham to oven. Roast at 425 F until thermometer registers 145 F, about 15 minutes, basting with glaze and any accumulated pan juices every 5 minutes. (You will use about half of glaze.)
