Baked City Ham with Ginger Beurre Blanc

There are few roasts more delicious – or simple - than a smoked ham. A good smoked ham is ready for the oven—all you need are some cloves and a roasting pan. The ginger beurre blanc in this recipe is definitely an indulgence, and completely unnecessary, which makes it that much more enjoyable.  

Baked Ham with Ginger Beurre Blanc

Serves 10 to 12

1 (about 10 pounds) smoked ham, skin-on and bone-in
20 whole cloves
3 tbsp vegetable oil
2 cans (each 355 mL) ginger ale (divided)
1 cup water
1 cup white wine
3 Tbsp chopped fresh ginger
4 thyme sprigs
2 bay leaves (dried is fine)
Salt and pepper
½ cup butter, cold, diced


  1. Preheat the oven to 325°F.
  2. Using a sharp knife, score the skin of the ham in a crosshatch pattern at 2-inch intervals. Press a clove into every second X of the crosshatch. Rub the ham with the oil.
  3. Set the ham on the baking rack and pour 1 can of ginger ale and the water into the roasting pan. Cover the ham with aluminum foil and bake until hot all the way through, about 2 hours. A meat thermometer inserted in the ham should read 150°F.
  4. Remove the foil and bake until the skin is dark golden, about 30 minutes. Remove from the oven and allow to cool on the rack.
  5. While the ham is roasting, make the beurre blanc. Pour the remaining can of ginger ale into a medium saucepan over medium heat. Add the wine, ginger, thyme, and bay leaves, and bring to a simmer. Reduce the liquid to 1 cup, about 5 minutes, then turn down the heat to very low. Gradually add the butter, whisking until the sauce is emulsified. Strain the beurre blanc through a fine-mesh sieve into a gravy boat.
  6. To serve, slice the ham and arrange it on a platter. Set the beurre blanc alongside.

Leave a comment

All comments are moderated before being published