Okay, I had a 7.5 lb spiral cut, bone-in half ham, (harwood smoked, fully cooked). I utilized fresh pineapple (was on sale). Due to weight difference from recipe; used 1 bottle of Honey wheat beer. Toothpicked on pineapple rings, poured beer (and juice from cutting pineapple) over all. Covered w/HD foil (roaster lid wouldn't fit) and baked at 300 for 3 hours. I lightly sprinkled some of the packet of brn sugar glaze on top (that came w/ham) after 2nd hour but I won't do that again (pineapple adds enough sweetness). I like a little sweet but not overbearing. When I had to turn oven up to 350 for rolls, I uncovered ham, removed pineapple (and 4 cups of excess liquid!), basted ham and baked additional 15 minutes to carmelize a bit. Once out of oven - I let ham sit for 15 minutes (loosely covered) while rolls baked off. Sliced enough ham (for dinner of 4) and it was EXCELLENT. Didn't taste or smell like beer, was moist/tender & not salty at all. I may have gotten all the excess liquid due to type of Ham or baking tightly covered? Thankfully it didn't negatively effect end results but next time I'll loosely cover, baste every 30 mins & bake 15 min per lb @325. I think the addition of beer kept ham very moist. If you end up with dry ham, most likely it got overcooked.
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Okay, I had a 7.5 lb spiral cut, bone-in half ham, (harwood smoked, fully cooked). I utilized...