Glazed ham with a kick. A great ham to have as the star of a sandwich buffet.
7 to 8 pounds bone-in ham half, spiral-cut, cooked, with Honey Glaze Mix included
3/4 cup brown ale, or porter beer
1 teaspoon mustard, grained
1/4 teaspoon freshly ground black pepper
- Preheat oven to 350°F (175°C).
- Place ham, face down, on rack in shallow baking pan. Cover pan tightly with foil. Bake in heated oven for 1 3/4 to 2 1/2 hours or until an instant-read thermometer inserted in the thickest portion (not touching bone) registers 135°F (57.2°C), about 15 to 18 minutes per pound.
- 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.
- Remove ham from oven. Increase oven heat to 425°F (220°C). Spread glaze mixture over ham. Bake, uncovered, for 5 to 10 minutes to set glaze until 140°F (60°C). Remove ham from oven and cool slightly. Loosely cover with foil and refrigerate until serving time or up to 1 day in advance.
Makes 14 to 16 servings.
Half-Time Ham Sandwich Board: 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.
Nutritional Information Per Serving (1/14 of recipe): Calories: 342 calories; Protein: 38 grams; Fat: 13 grams; Sodium: 2337 milligrams; Cholesterol: 120 milligrams; Saturated Fat: 5 grams; Carbohydrates: 17 grams; Fiber: 0 grams.
Recipe and photograph provided courtesy of National Pork Board.