Ham takes well to a sugary marinade and glaze. We like using ginger ale to give our Easter ham a bit of sparkle.

Yield: Serves 10.



  • 2 L ginger ale
  • 1/4 cup sliced fresh ginger
  • 10 black peppercorns
  • 6 whole cloves
  • 4 cloves garlic, crushed
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 6 lb (3 kg) ready-to-serve (fully cooked) bone-in ham
  • 1/2 cup whole grain mustard


  1. To prepare marinade, combine ginger ale, ginger, peppercorns, cloves, garlic, thyme and bay leaves in a large non-reactive saucepan. Bring to a boil over medium heat. Remove from heat and cool to room temperature. Pour marinade into a large bowl. Cover and refrigerate until cold.
  2. Pour marinade into an extra-large heavy zip-lock plastic bag or brining bag. Add ham and squeeze bag to coat ham with marinade. Seal bag and place in a large food-safe non-reactive container. Refrigerate, turning bag occasionally, for at least 8 hours or up to 24 hours.
  3. Preheat oven to 325°F.
  4. Remove ham from marinade, reserving 1 1/2 cups. Transfer ham to a roasting pan; set aside. Strain marinade through a sieve into a large bowl; discard solids. Spread mustard evenly over ham. Pour reserved strained marinade into roasting pan.
  5. Bake, covered, until a meat thermometer registers 115°F, about 1 1/2 hours. Remove roasting pan from oven and transfer ham to a parchment paper-lined rimmed baking sheet. Pour liquid from roasting pan into a bowl; this will be used as the glaze. Brush ham with some glaze. Continue baking, uncovered, basting ham twice with remaining glaze, until a meat thermometer registers 140°F, about 30 minutes. Let stand for 15 minutes before carving.
Nutritional analysis per serving:

230 calories, 7.9 g fat, 34.4 g protein, 3.4 g carbohydrate, 0.6 g fibre, 1922 mg sodium