25 November, 2019
Beer Glazed HamPosted in : Brunch, Holiday, Mains on by : Christine
It’s hard to find a ham that hasn’t been spiral sliced these days butt (pun intended) if you can please use it for this recipe
Beer Glazed Ham
A great holiday meal or just a weekend treat if you find a good sale on ham! Easy to prepare and never disappoints. A sweet, savory and moist way to enjoy everyone's favorite holiday pork.
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- 1 3-4# ham (a real ham not canned)
- 1 c beer, preferably a dark or craft beer (Octoberfest anyone?), something with flavor, ale or stouts work well too. Do not use a larger. If you need a non-alcoholic substitute use ginger beer (pref), ginger ale or root beer - not diet!
- 1 c brown sugar
- 1 T flour
- 1 t dry mustard (see notes)
- 2 T red wine vinegar
- 1/2 t ground clove
- Preheat oven to 350*.
- Place ham in a deep roasting pan, just large enough to hold it, and pour the 1 cup of beer over it.
- Bake uncovered for 1 hour, basting every 15 minutes with the beer and pan drippings.
- Remove ham from the oven and let cool slightly, then score fat diagonally in a crisscross pattern. Make sure you cut deep enough to get through the fat, you want the glaze to penetrate to the meat.
- If using a spiral cut ham omit this step but lightly ruffle the layers a little bit. Again, you want the glaze to get in there.
- Remove most of the drippings from the pan and save for soup or gravy. Leave a little so ham glaze doesn't burn on the bottom of the pan.
- Combine sugar, flour, mustard, vinegar and enough beer drippings from pan to make a paste-like glaze.
- Spread the ham with the glaze. I spread on half to fully coat and then pour the rest on top and let it run down.
- Return ham to oven and roast for 30-45 minutes or until the glaze is set and the ham cooked through (internal temp 140*). I like to spoon the glaze back over the ham a couple more times just because.
- Now the hard part - let the ham rest a few minutes. Ham is best just warm or at room temp. If you like you can drizzle with some of the drippings.
- Specific ingredients are what count here. If you try to use Budweiser and and yellow mustard, which I love with hot dogs, they will not work with the brown sugar and clove in this recipe.
- If you don't have dry mustard and don't want to go buy it just for this recipe then use 1T of a good prepared mustard like a stone ground or creole. Just not yellow or dijon.
- I use ground clove instead of the old method of studding the ham with whole cloves. I hate having to pull all those little suckers out or biting into one that you missed.
- I have found that the perfect pan for this is deep foil pan. fits a pork butt perfectly and no clean up!
- Add thyme to the glaze for an herbal flavor.
- I like experimenting with other spices like garam masala and 5-spice instead of the clove.
Christine Cuisine http://christinecuisine.com/