1 shoulder ham, about 8 lbs (3.6 kg)

10 cloves

1/4 cup (60 ml) honey

1/2 cup (125 ml) ginger ale

1/4 cup (60 ml) orange juice

1 onion, sliced

2 cloves garlic, sliced

Remove the cotton crochet string from the ham. Place in a large saucepan and cover with cold water. Bring to a boil and simmer for 20 minutes.

Discard the cooking water and cover again with fresh water. Bring to a boil and simmer for 20 minutes. Discard the cooking water.

Preheat the oven to 180 °C (350 °F).

With a knife, score the fat in a crisscross pattern and stud each diamond with a clove.

In a bowl, combine the honey, ginger ale and orange juice.

At the bottom of a roasting pan, pour 1 litre (4 cups) of water. Add the onion and garlic. Place the ham on a rack in the roasting pan. Brush the ham with honey glaze.

Bake at the bottom of the oven for about two hours, basting the ham frequently with the honey glaze. Halfway through cooking, add 250 ml (1 cup) of water. If the ham browns too quickly, cover with aluminum foil.

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