Awesome recipe!! My family loved it and the kids actually asked for more and more. Thank you for a great recipe!!!

My mom's secret to the best turkey and gravy ever was a can of beer. So I thought I'd give this a try, and it was pretty darn good. I used Black Butte Porter, and skipped the pineapple because my daughter is allergic. The kids asked for seconds with lots of pan drippings on top... Thanks!

I do cook with beer, but never thought of cooking ham with it. Well, this was the best Christmas ham I ever made! (I did omit the pineapple) I like the ease of a spiral ham, but it can get dry if your not careful. The beer made it incredibly moist. My family raved about how good it was.

Great and easy. My guests from Virgina said it was one of the best hams they've every had!

Used this for my first ever ham and it turned out to be wonderfully succulent. I did, like another reviewer, make a honey glaze that I added during the last 45 minutes of cooking. Thanks!

use Sam Adam's Summer Ale- NOTHING compliments ham better

I liked this cooking method. It seemed very moist and tasty. The beer flavor was not noticeable (I used what I had - Hefeweizen). I would recommend not eating the pineapple though. Beer soaked pineapple = not good.

As RR would say, this was yum-o. Used a 10 lb hame and baked for 5 hours at a slightly reduced temp, basting occasionally. Ham was falling apart.

It was okay but I still could taste the beer.

The ham was so soft no knives were required. There wasn't a distinct beer flavour...in fact I surprised my family when I told them it was cooked in beer.

Made this recipe twice without the pineapples, because I don't like them on my ham. The ham was very tender and tasty. This recipe is easy and a keeper.

Great taste and very moist. I made a half ham and embellished as follows: Used 1 can chunk pineapple instead of slices. Put about 1/3 of can juice plus 6-7 chunks in the basting liquid. Heated the ham to internal temp of 140°F (Removed from oven at about 130°) Broiled the rest of the chunks to brown them slightly. Made a sauce of: - Rest of pinapple juice - 1/4 c brown sugar - 1/8 c honey - 1/4 t cloves, 1/8 t allspice, 1/8 t nutmeg - Thickened with arrowroot to keep it clear When this was thick I added the broiled pinapple and the chunks from the baste. (I did not use any of the baste liquid). This was a great ham sauce.

I tried this recipe on Christmas, and should have tested it first. The flavor was good, but it was jerky ham, it was so dry and tough. I had 10lb ham, and judging by other posters, I needed to bake it 4 hours. 2 hours into it, it was done and already dry. I basted it several times too. I might try it again, only maybe try a brown n bag instead, I have good luck with turkeys using a brown n bags.

Too bad there are not ten stars here. This recipe certainly deserves it! I baked my first ham today for a family gathering. After combing this site for recipes, I chose this one. And am I ever glad I did! My friends whom I consulted on baking my ham kept telling me to use coke instead of beer. I'm glad I didn't listen! This was one of the most delicious hams I have ever tasted. My husband, who does not really care for ham, couldn't keep from eating it while he was slicing it. He said it was "awesome"! You absolutely can't beat how simple this recipe is. Tender, moist and juicy. I can't wait to do this again! Thanks for the great recipe!

Baking my ham with this recipe for the 2nd time. Extremely easy, with great reviews!! We like the old fashioned bone-in hams (approx 25-28 lbs). We love the taste of ham without the sugary glazes. Thanks for the posting.

I made this for Thanksgiving, and it was one of the best hams I ever had! The only thing I did differently was baste it a few times with the leftover pineapple juice. So simple, and so good!