Beer Glazed Ham Recipes

ROOT BEER GLAZED HAM

Steps:

• Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Bake at 325° for 2 hours., In a large saucepan, combine the remaining ingredients. Bring to a boil; cook until liquid is reduced by half, about 30 minutes., Brush ham with some of the glaze; bake 30-60 minutes longer or until a thermometer reads 140°, brushing occasionally with remaining glaze.

BEER-GLAZED HAM

Steps:

• Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Set aside 2 tablespoons beer. Pour remaining beer over the ham. Bake, uncovered, at 350° for 1 hour., In a small bowl, combine the brown sugar, vinegar, mustard and reserved beer; spread over ham. Bake 40-45 minutes longer or until a thermometer reads 140°, basting occasionally.

HAM WITH BEER AND BROWN SUGAR GLAZE

Steps:

• Remove the baked ham from the oven and score the fat diagonally in a criss-cross pattern. Stud the ham with whole cloves, if desired. Skip scoring and the cloves if the ham is spiral-sliced. Spoon the glaze mixture over the ham.
• Serve the ham sliced; drizzle with the cooking liquids, if desired.

BEER-GLAZED HAM

Steps:

• Remove 2 tablespoons of beer and set aside.
• Make indents in ham and pour remaining beer over ham.
• Bake, uncovered, at 350° for 1 hour.
• In a bowl, combine the brown sugar, vinegar, mustard and reserved beer and spread over ham.
• Bake 40-45 minutes longer or until a meat thermometer reads 140°, basting occasionally.

ROOT BEER HAM

Steps:

• Heat the oven to 325 degrees. Using a sharp knife, make parallel cuts across the surface of the ham, about 1/2 inch deep and 1 inch apart, then repeat in the opposite direction to create a diamond pattern.
• Place the ham in a deep, large roasting pan, cut side down, and pour the root beer over the ham. Add the shallots and bay leaves to the root beer in the roasting pan. Cover the pan tightly with aluminum foil and bake, basting once halfway through, until the ham is heated through (it's already cooked). The internal temperature should reach 135 degrees, about 15 minutes per pound (2 to 3 hours total).
• When the ham is done heating through, carefully remove from the oven and raise the oven temperature to 400 degrees. Uncover the ham and ladle out 2 cups of the root beer braising liquid into a large skillet.
• To make the glaze, add the brown sugar, mustard and rice vinegar to the root beer in the skillet and bring to a boil, whisking occasionally and watching that it doesn't boil over. Cook until reduced significantly, syrupy and thick enough to coat the back of a spoon and drip off slowly, 10 to 15 minutes.
• Using a spoon or a brush, apply half of the glaze all over the surface of the ham. Bake, uncovered, until the glaze is bronzed, bubbling and gorgeous (but not burned), 8 to 12 minutes.
• Transfer the ham to a cutting board to rest for at least 15 minutes before slicing thinly and serving with the extra glaze. Carefully pour the braising liquid into a gravy boat and serve alongside, as well.

NEW ORLEANS ROOT BEER GLAZED HAM

Steps:

• Preheat oven to 350 degrees.
• Place the ham in a broiling pan and cut shallow gashes in a criss-cross pattern across the top half.
• Combine the brown sugar and the dry mustard and pat it all over the ham.
• Put the ham in the oven.
• Combine all the other ingredients in a saucepan.
• Bring the mixture to a boil, then lower to a simmer, and cook until the liquid volumne is reduced to about one cup.
• Strain.
• Spoon some of the glaze over the top of the ham.
• Spoon more glaze, at 15-minute intervals, until it is all gone.
• Continue baking until the ham reaches an internal temperature of 160-degrees on a meat thermometer.
• Remove from oven and allow to rest for about one hour before carving.

BONE-IN HAM COOKED IN BEER

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 18 quart roasting pan.
• Place the ham, with the fattier side up, in the roaster. Use toothpicks to secure pineapple rings on the ham. Pour the beer over the ham. Place lid on roasting pan.
• Bake 6 to 8 hours, or until cooked through.
• Remove the pineapple rings and let sit 15 minutes before slicing.

GINGER BEER & TANGERINE GLAZED HAM

Steps:

• Put the gammon, onion, tangerine zest and star anise in a large pan. Pour over all but 100ml of the ginger beer and, if necessary, top up with water so the gammon is just covered. Bring to the boil, skim the surface to remove any fat, reduce to a simmer, then cover and cook for 3-3½ hrs or until the meat is tender. When the gammon is cooked, remove it from the pan. Reserve the cooking liquor and use to cook lentils (see 'Goes well with'). Cool, cover and chill at this stage if you want to prepare ahead - bring back to room temp before continuing.
• Heat oven to 220C/200C fan/gas 7. Carefully cut the skin off the gammon, making sure to leave a layer of fat, then lightly score the fat into diamond shapes. Place in a roasting tin lined with foil. Warm the honey, mustard and reserved 100ml ginger beer in a pan and boil until it thickens. Spoon over the fat, then stud a clove into the middle of each diamond. Bake for 20-25 mins or until the glaze has caramelised. If you did prepare ahead, add another 10 mins to the cooking time. Slice and eat warm or cold.

ALWAYS JUICY BAKED HAM

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk beer, brown sugar, and Dijon mustard together in a bowl.
• Place ham cut side up in a large roasting pan; pour beer mixture over ham.
• Bake in the preheated oven until ham begins to brown, about 15 minutes, basting 4 to 5 times.
• Reduce oven temperature to 350 degrees F (175 degrees C). Cover roasting pan with lid or aluminum foil.
• Continue to bake until ham is heated through, about 90 minutes more, basting frequently.
• Remove lid and bake until ham is well browned, about 15 minutes more. Allow ham to rest for 10 to 15 minutes before carving.