Glazed Ham With Currant Jelly And Sherry

Ingredients

• 14 lb ham
• cold water
• 1 quart sour white wine
• 1 inch thick layer currant jelly
• 1 cup sherry

Method

1. 1 Place ham in a large kettle and half-cover with cold water. Bring to a boil, then add the sour white wine.
2. 2 Cook slowly for about five hours, or until the ham is tender.
3. 3 Transfer ham to a baking pan. Trim the underside and remove the skin.
4. 4 Cover the ham with a thick layer of currant jelly and pour sherry into the pan.
5. 5 Bake in a hot oven (425°F), basting frequently at first to help the wine penetrate the jelly. Bake for at least 30 minutes.