The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 9, 2007
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.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 9, 2007
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.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 8, 2007
It was okay but I still could taste the beer.
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Cooking Level: Expert

Home Town: Angola, Indiana, USA
Living In: Manton, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 19, 2007
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.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 14, 2007
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 27, 2006
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.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 25, 2006
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.
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Cooking Level: Intermediate

Home Town: Hollister, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 25, 2006
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!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 24, 2006
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.
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Home Town: Southgate, Michigan, USA
Living In: Dearborn, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 24, 2006
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!
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Cooking Level: Expert

Home Town: Booneville, Arkansas, USA
Living In: Fort Smith, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 12, 2006
Haved used this recipe many times to smoke a ham & it always turns out great! In fact we've got one in the smoker right now.
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Cooking Level: Intermediate

Home Town: Saint Ann, Missouri, USA
Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 1, 2006
The best ham. Delicious and tender.
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Cooking Level: Expert

Home Town: Portland, Oregon, USA
Living In: The Dalles, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 9, 2006
I made this recipe for xmas eve dinner and it went over so well!! I'm not a chef, and this was to easy to make.
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Cooking Level: Beginning

Home Town: Red Hook, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 1, 2006
This was our 2005 Christmas Ham recipe. Awesome!! Don't really understand why the pineapple rings were attached--except it did make for pretty decoration. Might try studding with cloves next time.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 1, 2006
This moist and tender ham could not be easier! I used a large, turkey-size oven bag, two bottles of Yuengling, and almost a full can of pineapple slices. Everyone remarked that they'd never eaten such a moist ham. After slicing it, I combined about 1/2 C each of honey, butter, and orange juice and added about 1 tsp. cinnamon, brought to a boil, and poured over the sliced ham. I reheated gently, and it did ont dry out at all. Delicious! I will use this method again!
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Cooking Level: Expert

Home Town: Elizabeth, Pennsylvania, USA
Living In: Washington, Pennsylvania, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 28, 2005
I made this for Christmas with mixed reviews. While it was moist, most people did not care for the taste and the gravy from the drippings was not good at all. I will go back to my old way of baking a ham. Oh well nothing ventured nothing gained.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 27, 2005
Had this on Christmas Eve - loved it! I'm going to make it again for a New Year's Eve dinner. Never had a ham so flavorfull and fork-tender! I don't expect I will have any leftovers...
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Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 26, 2005
As a first time Christmas Dinner host to 15 people and a lover of beer I had to give this recipe a go! Absolutely without a doubt the most delicious ham ever! I basted every hour and used Otter Creek Copper Ale (you can find in New England primarily) as it's a robust ale and is perfect to drink while cooking! Fabulous, I will never forget this Christmas!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 25, 2005
This was EXCELLENT...I halved the recipe and inserted cloves into the ham before baking. I cooked it at 300 for about 4 hours....it was so tender and was literally falling apart...I used a 9.5 lb ham...HIGHLY RECOMMEND!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 14, 2005
I normally don't really care for ham, but this was awesome! I used a 7.27 lb. brown sugar cured bone-in ham. Dumped 1 can of beer on it put on an 8 oz. can of pineapple rings and dumped that juice on it too. I baked it for about 2 1/2 hours (I turned to oven up to 350 for the last 1/2 hour). I basted it about 5 times while cooking and let it rest for about 15 minutes before carving. This is by far the best ham I ever made and have probably ever tasted! I was so moist and tender. I can't wait to make it again! Thanks for sharing this recipe.
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Cooking Level: Intermediate

Home Town: Nazareth, Pennsylvania, USA
Living In: Northampton, Pennsylvania, USA

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