Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             pounds  shank end fully cooked cured ham
     1/3           cup  chopped preserved ginger in syrup
  3        tablespoons  firmly packed brown sugar
  3        tablespoons  dark rum
                        parsley sprigs for garnish if desired

Preparation:

1. If the ham comes with the skin still attached, remove most of it with a sharp knife, leaving a layer of fat and a collar of skin around the shank bone. 2. Trim the fat, leaving a layer about 1/3 inch thick, and score the layer remaining into diamonds. 3. Bake the ham on a rack in a roasting pan in a preheated 350øF. Bake in oven for 55 minutes. 4. In a blender blend together the ginger, the brown sugar, and the rum, spoon the glaze over the ham, spreading it, and bake the ham for 30 to 35 minutes more, or until the glaze is brown and bubbly. 5. Transfer the ham to a platter, garnish the platter with the parsley, and let the ham stand for 15 minutes before carving.

Nutritional Information:

251 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 40g Carbohydrate; 0mg Cholesterol; 16mg Sodium