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Ham on the Bone

Published by Bastien Poulain the

Ham 1642 rum

Ingredients 

  • 4 bottles of 1642 Ginger
  • ½ kg (3 lb) Ready-to-eat ham
  • 1 tsp. mustard powder
  • 1 tbsp. brown sugar
  • ½ teaspoon ground clovefle
  • 1 cup of maple syrup
  • 1 onion, sliced
  • Salt and pepper to your liking

Preparation:

  1. Preheat oven to 325°F (160°C).
  2. In a shallow dish, place the sliced onion and ham, fat side up.
  3. Sprinkle ham with mustard and cloves
  4. Combine 1642 Ginger and maple syrup and drizzle over ham.
  5. Place the ham in the oven for about 1 hour, basting it every 10 to 15 minutes with its cooking juices using a large spoon.
  6. If ham is cooking too quickly, loosely cover with aluminum foil.
  7. Let stand 15 minutes before cutting.
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