Fine Ham Abounds.

He is risen! Yes, happy Easter y'all. This weekend Joanna took the culinary reins and whipped up the most amazing easter ham I have ever tasted. Yes, Jesus died to fulfill the New Covenant so that we could eat bacon... and delicious ham. And just to help you celebrate your religious freedom, please allow me to enable your next pork-induced coma.

Ham with Orange and Ginger Glaze
1 bone in ham
1/2 cup ginger ale
1/4 cup orange juice
Glaze

3/4	cup Orange Marmalade
1	tablespoon finely chopped fresh ginger
2	teaspoons Dijon Mustard

Sauce

1	tablespoon cornstarch
2	tablespoons orange juice
2	teaspoons brown sugar

Directions

1.	Rub ham with salt and pepper and prepare and bake ham according to package directions, removing from oven 30 minutes before the end of baking time.
2.	Make Glaze: Mix marmalade, ginger and mustard in small bowl until well blended.
3.	Uncover; brush with the Orange and Ginger Glaze. Pour ginger ale and 1/4 cup orange juice into pan. Increase oven temperature to 425�F. Continue baking ham, uncovered, 30 minutes, basting with the pan juices every 10 minutes.Remove ham from oven; loosely cover with aluminum foil. Let stand about 15 minutes.
4.	Make Sauce: Meanwhile, beat cornstarch and 2 tablespoons orange juice in small bowl with wire whisk until well blended; set aside. Pour pan juices from ham into small saucepan; stir in sugar. Cook over medium-high heat 1 minute, or until mixture comes to a boil. Add cornstarch mixture; cook 1 to 2 minutes, or until slightly thickened, stirring constantly. Remove from heat; cover to keep warm.
5.	Carve ham. Drizzle with the Sauce just before serving.