I tried the beer glazed ham, but with a 12.6 lb bone-in ham. I made the glaze by reducing 2 bottles of homemade porter with a little brown sugar and a little honey, plus about 3 T. plum butter (plum preserves). I just simmered the glaze while the ham baked (aerobake) at 320 degrees F. (since I wanted to boil off the alcohol so I could use the remaining glaze as a sauce). I added some water to the pan (kept ham above the pan, on a rack) and glazed every half hour, baking the ham for about 3 hours (internal probe read 155 degrees F). The glaze blackened nicely, and the ham was juicy and tender. Lovely. I will be making this one again.
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I tried the beer glazed ham, but with a 12.6 lb bone-in ham. I made the glaze by reducing 2...