BEER-GLAZED HAM
Here's a fuss-free way to "fancy up" your Easter ham that everyone will love. Explains Kim Ryon of Factoryville, Pennsylvania, "My motto is: Anything with brown sugar has to be good." And this ham really is!
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 309 calories, Fat 6g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 1778mg sodium, Carbohydrate 29g carbohydrate (28g sugars, Fiber 0 fiber), Protein 32g protein.
BONE-IN HAM COOKED IN BEER
This is a recipe we have used for the past 5 years. The beer really tenderizes the ham. Using beer is probably a Wisconsin thing. We seem to find many uses for it. But don't worry, the ham will not taste like beer when it is done other than maybe a small hint on the bottom portions. I don't like beer at all, so I was quite skeptical at first, but when I found out that the ham I had at my friend's house for Christmas the year before had beer used to make it, I tried it and have been hooked ever since.
Provided by LBMQH
Categories Main Dish Recipes Pork Ham Whole
Time 8h15m
Yield 30
Number Of Ingredients 3
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.
Nutrition Facts : Calories 605 calories, Carbohydrate 4.5 g, Cholesterol 148.1 mg, Fat 40.1 g, Fiber 0.2 g, Protein 51.6 g, SaturatedFat 14.3 g, Sodium 2837.9 mg, Sugar 3.4 g
ROOT BEER GLAZED HAM
For a unique spin on the traditional glazed ham recipe, try this southern specialty where the secret ingredient is root beer! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 15 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 338 calories, Fat 5g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 2097mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 0 fiber), Protein 38g protein.
BEER-GLAZED HAM
Make and share this Beer-Glazed Ham recipe from Food.com.
Provided by bmcnichol
Categories Ham
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 590.8, Fat 30.2, SaturatedFat 11, Cholesterol 159.8, Sodium 114.5, Carbohydrate 28.6, Fiber 0.1, Sugar 26.5, Protein 46
BEER HAM
This recipe was given to me by mt Aunt Therese. She has been using the recipe since she was married. The ham is so moist and tender, and fragrant, just try it and see. You will need to remove it from the pocket with great care as it tends to fall apart!
Provided by Midge Plourde
Categories Ham
Time 5h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
GINGER BEER & TANGERINE GLAZED HAM
This warming ginger beer-spiced ham is great for Christmas entertaining as it's simple to prepare ahead of time
Provided by Maria Elia
Categories Dinner, Main course
Time 4h30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 451 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 50 grams protein, Sodium 6.49 milligram of sodium
NEW ORLEANS ROOT BEER GLAZED HAM
This is from Tom Fitzmorris...noted New Orleans food critic and pretty darn cook chef. If you can't find Barq's Root Beer, get the best root beer you can find...do not skimp here.
Provided by Bayou Andy
Categories Cajun
Time 1h45m
Yield 20 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 233.3, Fat 10.6, SaturatedFat 3.5, Cholesterol 62.5, Sodium 1575.7, Carbohydrate 13.6, Fiber 0.2, Sugar 11.6, Protein 21.1
ROOT BEER HAM
Despite its regal countenance, a glazed holiday ham is surprisingly easy to cook - though "cook" is misleading here, as most supermarket hams already come fully cooked and just need to be heated through in the oven. Here, a bone-in half ham (try not to get the spiral-sliced kind, which can dry out easily) gently bakes in an aromatic pool of shallots, bay leaves and root beer, a variation on the Southern classic made with cola. The root beer braising liquid is reduced with brown sugar and Dijon into a sticky glaze that lacquers the scored ham with caramelized luster. Save the braising liquid and serve alongside to spoon onto slices for even more flavor and juiciness.
Provided by Eric Kim
Categories meat, main course
Time 3h30m
Yield 8 to 12 servings
Number Of Ingredients 7
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.
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