Beerboiledham Recipes

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.

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.

BOILED HAM

Steps:

• The night before the gammon is to be cooked place it in a bowl of cold water and allow to soak.
• This removes some of the salt and tenderises it a little bit.
• Place in a large cooking pot, (make sure you have a lid for it), cover with cold water, add the onions and bouquet garni and bring to the boil.
• Turn the heat right down so the water is barely bubbling and put on the lid.
• Cook for 20 minutes per pound of meat.
• Once the cooking time is up leave the meat in the liquour until cooled.
• This stops it tensing up, and drying out, and makes it lovely and tender.

BEST BEER BATTER

Steps:

• In a medium bowl, whisk eggs until smooth, then whisk in beer. Add 1 1/2 cups flour and 1 1/2 teaspoons salt and whisk until combined. Place 1 cup flour in a shallow bowl. Place a wire rack on top of a rimmed baking sheet; set near stove.
• In a wide 6-quart pot fitted with a deep-fat or candy thermometer, heat oil to 375 degrees over medium. (The oil should bubble rapidly when a pinch of flour is added.) Working in small batches, lightly coat food in flour, then dip in batter, gently shaking off excess. Fry, turning halfway through, until browned and crisp, about 5 minutes per batch (adjust heat to maintain 375 degrees). With a slotted spoon, transfer food to rack to drain and discard any browned bits of batter. Season immediately with salt. Keep warm in a 200-degree oven.

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.

BEER-BOILED HAM

Steps:

• unwrap ham and place in a large dutch oven.
• pour beer over the ham, making sure that ham is covered.
• cook on medium heat for 2 to 4 hours or until tender, may need to turn the ham to help the flavor of the beer get cooked into the ham.

COWBOY JACK'S BEER BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan.
• Beat the beer and brown sugar together in a mixing bowl to make a smooth mixture. Add the baking powder, and gradually stir in the flour to make a smooth dough. Pour the batter into the prepared pan.
• Bake in preheated oven for 40 minutes.
• Remove the bread from the oven, and pour melted butter over the top. Return to the oven, and continue baking until a knife inserted in the center comes out clean, about 10 minutes more. Cool in pan 5 minutes before turning out onto a rack. Cool bread 10 minutes more before slicing.

THE BEST BOILED HAM

Steps:

• Place the ham in a pot large enough to hold it without it sticking up out of the liquid you are going to add. (If you are using a boneless ham please pierce it with a fork several times to allow the flavor to get inside the meat).
• To the pot add the lemon lime soda, pineapple juice, mustard and brown sugar. Stir to dissolve the sugar.
• Bring to the boil and reduce heat to a simmer.
• Cook at least 2 hours - longer is better.

BEER HAM

Steps:

• Scar ham and prick with whole cloves.
• Make a large enough pocket out of aluminum foil to accomodate the ham.
• Put the ham in the pocket, mix remaining ingredients together, and pour over the ham, then seal the pocket.
• Place in a covered roasting pan, and bake at 400 degrees farenheit for approximately 1 hour per pound.
• Even better though, place sealed aluminum pocket in your slow cooker, and cook on low for 8-10 hours.
• The slow cooker is my preferred method.