Baked Ham with Cassis and Ginger Baste

I wasn't sure about this one but very glad I tried it!  I switched the Cassis for Chambord.  From Food and Drink Spring 2000

4kg bone in smoked ham, shank end
Whole cloves
1 cup Cassis (or Chambord)
1/3 cup minced candied ginger
3 tbsp balsamic vinegar
1 cup chicken stock
2 tsp cornstarch

1. Preheat oven to 325F.
2. Remove skin and trim fat from ham leaving a 1/4 inch thick layer.  Score fat in a diamond pattern, about 1 inch in size, and insert a clove in each diamond.  Place ham in a shallow roasting pan just large enough to hold the ham.  Bake uncovered, for 1 hour.  Drain off any fat in pan.
3. Combine Cassis, candied ginger and vinegar in a food processor and puree until very smooth (I used a blender).  Pour over ham and bake, basting often, for 1 hour or until nicely glazed and meat thermometer register 140F (60C).
4. Remove ham to a warm platter, cover loosely with foil and let rest for 15 minutes before carving. Add chicken stock to roasting pan and bring to a boil, stirring, over medium heat.  Blend cornstarch with 1 tbsp cold water and add to pan, stirring, until sauce thickens and is smooth.  Cut ham into slices and serve accompanied with sauce.

Serves 8 to 10 with generous leftovers.