Baked Ham in Beer
Source of Recipe
Internet
List of Ingredients
1 uncooked but smoked ham whole cloves
1 cup brown sugar packed
1/4 cup orange juice
2 tsp. dry mustard
1 cup fine soft bread crumbs thinly sliced pineapple maraschino cherries
Recipe
Preheat oven to slow (300 degrees)
Place ham under cold running water and scrub the rind well with a stiff brush. Dry the
ham and place it in a roasting pan with skin and fat side up. Insert meat thermometer
through fat side into thickest part of the ham. Bake the ham uncovered twenty-three
minutes per lb. or until it reaches an internal temperature of 160 on a meat
thermometer. (If ham weights over 12 lb., seventeen minutes per lb. should be
sufficient. When in doubt, go by internal temperature). When ham is done, remove
from oven and using kitchen shears or a sharp knife, cut away skin and all but 1/4-1/8"
of the fat. Score the fat diagonally, forming diamond shapes. Stud ham with a clove in
center of each diamond. Brush with orange juice. Mix brown sugar and dry mustard and
bread crumbs. Press onto ham all over. Arrange pineapple slices on top of ham, anchor
with toothpicks. Put a maraschino cherry in the center of each pineapple ring. Increase
oven to 400 degrees. Return ham to oven and bake until crush forms up and pineapple
slices begin to brown around the edges. Let stand 30 minutes before carving.
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