Winter Solstice Ham

(from cokerlj’s recipe box)

Make it for the holidays and freeze the leftovers for use in soups, breakfast, souffles, etc..

Source: RecipeThing

Categories: Pork, haven't tried


  • Bone-in ham (10-17 lbs)
  • 4 quarts of ginger ale (not diet)
  • Brown sugar
  • Sweet wine (Marsala or Madeira work well)


  1. Put ham in a large stockpot with hot water.

  2. Boil for 10-15 minutes.

  3. Drain water.

  4. Refill stock pot with 4 quarts of ginger ale.

  5. Add hot water to fill, if necessary.

  6. Bring to boil and boil 30 minutes.

  7. DO NOT remove ham or drain ginger ale.

  8. Put cover on pot.

  9. Place several layers of newspaper on the floor.

  10. Set ham (still in pot) on top of papers.

  11. Wrap pot with blankets and let sit overnight.

  12. Uncover, drain liquid and remove ham.

  13. Remove bone (wiggle out or cut a slit and pull out).

  14. Fill cavity with brown sugar and tie ham.

  15. Remove skin but don’t remove fat.

  16. Score fat lightly.

  17. Place ham fat side up in roasting pan.

  18. Plan pan in 400 degree oven.

  19. Cook for 15-20 minutes.

  20. Baste frequently with sweet wine.

  21. Remove and cool.

  22. Refrigerate overnight.

  23. Slice very thinly, using very sharp knife or electric knife.

  24. Serve cold, at room temp or rewarm.

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