Ingredients

  • 8 pounds bone-in half ham (spiral-cut, cooked, with Honey Glaze Mix included)
  • 3/4 cup brown ale (OR porter beer)
  • 1 teaspoon mustard (grained)
  • 1/4 teaspoon black pepper (freshly ground)

Directions

  1. Heat oven to 350 degrees F. Place ham, face down, on rack in shallow baking pan. Cover pan tightly with foil. Bake in heated oven for
  2. 1 3/4 – 2 1/2 hours or until an instant-read thermometer inserted in the thickest portion (not touching bone) registers 135 degrees F. (about 15-18 minutes per pound).
  3. Meanwhile, pour beer in small saucepan. Bring to a boil; reduce heat. Simmer, uncovered, until beer is reduced to 3 tablespoons, stirring occasionally. Remove from heat and cool slightly. Stir in glaze mix, mustard and pepper.
  4. Remove ham from oven. Increase oven heat to 425 degrees F. Spread glaze mixture over ham. Bake, uncovered, for 5-10 minutes to set glaze until 140 degrees F. Remove ham from oven and cool slightly. Loosely cover with foil and refrigerate until serving time or up to 1 day in advance.
  5. To serve, slice chilled ham and arrange with an assortment of sandwich ingredients, including assorted artisan breads; Swiss, provolone or Havarti cheeses; Lettuce, tomato slices, sliced onions or roasted red peppers; and an assortment of mustards, mayonnaise and horseradish.
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