Now you have. We told him it was roast beef. My kitty-mom and Paula Deen make this glaze, I am not sure which one made it first, so I give them both credit. It's unbelievable.
3-4 lb. boneless ham
1 cup white wine
2 1/2 Tablespoons dijon mustard
2 Tablespoons molassas
Pinch cayenne pepper
2 cups ginger ale
2 Tablespoons honey
Preheat oven to 300 degrees and place ham in roasting pan. In a saucepan, combine everything except the ginger ale and boil for 5 minutes. Remove from heat. Add ginger ale, pour some of the glaze over the ham. Bake for 1 1/2 hours. Increase oven temp to 325 degrees. Bake for 1 more hour, basting ham every 15 mintues. Brush the ham with honey. Bake, basting every 15 minutes, until the ham is well glazed, about another 30 minutes. Slice and serve.
I do make a couple of hams a year, and I will never make another one without this glaze. It enhances to flavor of the already lovely ham. I also wanted to share what I'm guessing would be your first time seeing a rabbi carve one of these bad boys. It was surreal even for me...and the eggs.