makes about 12 servings
(8½-pound) ham shank (see Note)
Whole cloves
1 cup port wine, divided
1 tablespoon dry mustard
1 1/2 tablespoons dark brown sugar
1/2 cup ginger ale
Preheat the oven to 300°.
Score the skin and/or fat by making long vertical and horizontal cuts. Bake the ham in a roasting pan for 30 minutes. Remove the ham from the oven and place a whole clove in the center of each scored square and return the ham to the oven for another 30 minutes, basting with 1/2 cup of port.
In the meantime, mix the dry mustard, brown sugar, and the rest of the port together in a small bowl. Remove the ham once again from the oven and spread the sugar/mustard/port sauce over the whole fat side of the ham. Pour the ginger ale into the bottom of the pan.
Increase the oven temperature to 350° and return the ham to the oven. Baste every 10 to 15 minutes with the pan juices. Continue to bake for about 55 minutes to 1 hour. Loosely cover the ham with aluminum foil for this last hour of cooking. If you need more basting liquid, add some port and ginger ale.
Note:
Most people prefer to remove any of the skin remaining on the ham, but I like to keep it on. Once the ham is cooked, the skin provides delightful tidbits to munch on.