Fully cooked ham is at its ideal texture and flavor when cooked to 140...no higher! So depending on the poundage of your ham, reduce the cooking time significantly. I cooked it for just an hour, then began basting it with the glaze, and cooked just until 140.
This has become a family favorite. My family and friends come running when they hear I am serving this recipe. I do make double red pepper and ginger glaze reserve 1/2 add the mustard and serve it with the ham. My family always made the cola ham and this recipe has started a new family tradition. I hope you love it as much as we do!
This was very easy and worth the effort with the ginger-ale sauce. So tender. It did not need the drippings for the sauce. Perfect combination of flavors. Will be making this again for this Easter! (Note: It has always taken much longer to cook down the Gingerale - but may be my cooktop - using 2 small skillets next time to speed up the process).