9 to 12 lb smoked ham shank
4 cinnamon sticks
2 cups dry white wine; Chardonnay
15 oz peach preserves
1 tbsp pickled ginger; minced
1 1/2 tsp ground ginger
1 tsp dry mustard
4 tbsp light brown sugar

1. Preheat oven to 325F.

2. Break cinnamon sticks into 1 1/2 to 2 inch pieces. Cut 8 or 9 horizontal slits, each 1/8 to 1/4 inch deep running at an angle in the upper, fatty side of the ham. Slip cinnamon stick pieces into slits.

3. Set ham, cinnamon side up, on a rack in a roasting pan. Pour the wine into the bottom of the pan and tent the ham with aluminum foil, sealing edges securely. Bake approx 1 1/2 hours.

4. In a small saucepan over medium heat, combine the peach preserves, pickled ginger, dry ginger and mustard. Stir well and heat until preserves melt, forming a glaze.

5. After approx 1 1/2 hours, remove ham from oven and poke loose cinnamon sticks back into meat. Increase the temperature to 350F. Stir about 2 tbsp of pan juices into glaze to thin slightly. Spoon about 3/4 of glaze over top of ham. Sprinkle 2 tbsp of brown sugar on the top of the glaze, then pat it with the back of a spoon so it clings to the meat.

6. Return the ham to the oven and continue backing for approx 3/4 hours, then baste and spoon remaining glaze on ham and pat on remaining 2 tbsp of brown sugar. Continue to bake uncovered until glaze is browned and bubbly and a thermometer inserted into the thickest part of ham registers 140F, approx 30 minutes. Remove from oven, tent loosely with foil and let rest for 25 minutes before carving.