HONEY CHIPOTLE HAM

HONEY CHIPOTLE HAM 1 fully cooked bone-in ham (8 to 10 pounds) 1 cup packed brown sugar 3 tablespoons honey 2 tablespoons cider vinegar 2-1/4 cups ginger ale 4 chipotle peppers in adobo sauce, minced 3 garlic cloves, minced 1-1/2 teaspoons Dijon mustard 3/4 teaspoon ground cinnamon 3/4 teaspoon ground cumin Preheat oven to 325°. Place ham on a rack in a roasting pan. Using a sharp knife, score surface of ham with 1/2-in.-deep cuts in a diamond pattern. Bake, uncovered, 1-1/2 hours. Meanwhile, for glaze, in a small saucepan, mix brown sugar, honey, vinegar and ginger ale. Bring to a boil; cook until mixture is reduced by half, about 15 minutes. Stir in remaining ingredients. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat. Reserve 1 cup mixture for sauce; keep warm. Brush ham with some of the remaining glaze. Bake, uncovered, until a thermometer reads 140°, about 30 minutes, brushing twice with additional glaze. Serve with reserved sauce.