And comes Easter, my memories include the ever present baked ham, usually in a beer, mustard and brown sugar glaze. The meal was alway sided with scalloped potatoes, deviled eggs, hot fresh rolls and butter.
These days, I’m reluctant to roast an entire ham, but a good fully cooked spiral ham is well within the sphere of possibilities.
The cooking liquid is vibrant and flavorful, so one might reduce that down or thicken with a bit of cornstarch to produce a wonderful gravy for drizzling over the meat or to top an open-faced sandwich.
The meat remaining from the meal can produce many follow-on dishes, from sandwiches to ham salad, or maybe even a western omelet the following morning.
Do make sure you are using a FULLY-COOKED ham and that in the baking process, you bring it to an internal temperature of 140 degrees Fahrenheit.
Beer Baked Ham
- 1 ea Ham Fully Cooked, 3-4 pounds, Spiral Cut
- 1 can Beer Decent Stuff
- 1 cup Dark Brown Sugar
- 2 tbsp Mustard Yellow or whole grain
- Preheat oven to 350
- Place ham in roasting pan
- Pour over 1 cup of beer
- Roast for 12-15 minutes per pound. (lloking for 135)
- Do baste this every 10-20 minutes.
- Mix 1/2 cup beer with the mustard and brown sugar. (looking for a thick paste)
- When the ham is at temp, pull it and glaze.
- Return the ham to the oven for 10-15 minutes longer to set the glaze (~140).
- Slice, serve and drizzle with cooking liquids.
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