During the week, I record “The Chew” and have it going in the background when I am settling down at night doing chores or whatever else, you know like checking WordPress. Normally, I am a bit preoccupied and glance up occasionally to see what is going on.
However, this past week they had on a guest named Luke Mangan, a chef from Australia, I believe. Anyway, he was making a ham with a beer glaze that looked quite interesting. Seeing as we have never made a baked ham that we were quite happy with and we also have a fascination with cooking with beer, why not? At the end of it all, the flavor was great. There were quite a few changes that I would make next time to tweak it to our taste and so I revamped the recipe with these changes. If you are making a ham, this would be a great twist on an old favorite. We will definitely be making this again.
Honey Beer Basted Ham
1 (10-lb) Cooked Leg Ham or Picnic Ham
2 tablespoons reserved bacon grease
2 tablespoons Whole cloves
1/2 can stout beer (other half for chef)
1/2 cup Maple Syrup
1/2 cup Honey
1/3 cup whole grain Dijon mustard
Preheat oven to 375F. Using a sharp knife, trim fat layer, if necessary. Score shallow criss-cross patterns in fat, without cutting into meat. Stud the criss-cross sections with a clove. Place ham in a large roasting pan. Place reserved bacon grease in bottom of pan. For the glaze, place the beer, maple syrup, honey and mustard into a pot and bring to a boil. Pour over ham and bake ham for 2 hours or until golden, basting with juices at 10 minute intervals. If juices in pan evaporate too quickly, add a little more water. Transfer ham to a platter. If your ham is larger or smaller than 10 lbs, reduce or increase the cooking time until you are happy with the level of caramelization.To carve, remove cloves and then using a carving fork and a long thin carving knife.