Ingredients

1 fully-cooked smoked bone-in ham (~6 lb/2.5 kg)

Glaze
1/2 c (125 mL) chicken stock
1/2 c (125 mL) white wine
1/2 c (125 mL) honey
1 bunch fresh thyme
Salt and freshly ground black pepper

Beet and Horseradish Relish
3 medium beets, cooked, peeled and diced
1 T (15 mL) white wine or cider vinegar
3 T (45 mL) grated horseradish, raw
1/2 t (2 mL) salt

Directions

1. Preheat oven to 325°F (165°C).
2. Score surface of ham to allow for expansion, and bake for 3 to 4 hours, or until a meat thermometer placed in the thickest part of the ham registers 140°F (60°C).
3. After 2 hours baking, begin glazing ham and baste frequently until it is done
4. Let stand 10 to 15 minutes before carving to allow juices to settle.

Glaze: While ham is roasting, place chicken stock, wine, honey and thyme in a saucepan and simmer for 20 minutes, or until mixture begins to thicken. Strain out thyme, and season with salt and pepper.

Relish: Using a hand blender or food processor, blend together beets, vinegar, horseradish and salt. Serve at room temperature as a relish with the ham

Yield: Serves 12
Cooking Time: 3 to 4 hours
Preparation Time: 25 minutes