Bone In Ham Cooked In Beer Recipes

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ALWAYS JUICY BAKED HAM



Always Juicy Baked Ham image

A never-fail recipe that is a family favorite. Frequent basting during the cooking time is key to a delicious result. We can't help taking several tester bites while waiting for dinner to be ready. Makes great leftovers for sandwiches. A Maritime tradition with home-baked beans and bakery fresh bread. Also fantastic with potato scallop and buttered green beans.

Provided by bitsybites

Categories     Main Dish Recipes     Pork     Ham     Whole

Time 2h25m

Yield 16

Number Of Ingredients 4

1 (12 fluid ounce) can or bottle beer
2 tablespoons brown sugar
2 tablespoons Dijon mustard
1 (8 pound) bone-in smoked ham

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Whisk beer, brown sugar, and Dijon mustard together in a bowl.
  • Place ham cut side up in a large roasting pan; pour beer mixture over ham.
  • Bake in the preheated oven until ham begins to brown, about 15 minutes, basting 4 to 5 times.
  • Reduce oven temperature to 350 degrees F (175 degrees C). Cover roasting pan with lid or aluminum foil.
  • Continue to bake until ham is heated through, about 90 minutes more, basting frequently.
  • Remove lid and bake until ham is well browned, about 15 minutes more. Allow ham to rest for 10 to 15 minutes before carving.

Nutrition Facts : Calories 576.4 calories, Carbohydrate 3 g, Cholesterol 127.1 mg, Fat 42 g, Protein 42.1 g, SaturatedFat 15 g, Sodium 2962.9 mg, Sugar 1.6 g

PRESSURE COOKER BEER-BRAISED PULLED HAM



Pressure Cooker Beer-Braised Pulled Ham image

To jazz up leftover ham, I cooked it with a beer sauce. Buns loaded with ham, pickles and mustard are irresistible. -Ann Sheehy, Lawrence, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 16 servings.

Number Of Ingredients 7

2 bottles (12 ounces each) beer or nonalcoholic beer
3/4 cup German or Dijon mustard, divided
1/2 teaspoon coarsely ground pepper
1 fully cooked bone-in ham (4 pounds)
4 fresh rosemary sprigs
16 pretzel hamburger buns, split
Dill pickle slices, optional

Steps:

  • In a 6-qt. electric pressure cooker, whisk together beer, 1/2 cup mustard and pepper. Add ham and rosemary. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 20 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure., Remove ham; cool slightly. Discard rosemary sprigs. Skim fat from liquid remaining in pressure cooker. Select saute setting and adjust for high heat. Bring liquid to a boil; cook for 5 minutes., When ham is cool enough to handle, shred meat with 2 forks. Discard bone. Return ham to pressure cooker; heat through. To serve, place shredded ham on pretzel bun bottoms with remaining mustard and, if desired, dill pickle slices. Replace tops.

Nutrition Facts : Calories 378 calories, Fat 9g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 1246mg sodium, Carbohydrate 50g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.

BEER-GLAZED HAM



Beer-Glazed Ham image

Here's a fuss-free way to "fancy up" your Easter ham that everyone will love. Explains Kim Ryon of Factoryville, Pennsylvania, "My motto is: Anything with brown sugar has to be good." And this ham really is!

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 8 servings.

Number Of Ingredients 5

1 boneless fully cooked ham (3 pounds)
1 can (12 ounces) beer or nonalcoholic beer
1 cup packed brown sugar
2 tablespoons balsamic vinegar
2 teaspoons ground mustard

Steps:

  • Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Set aside 2 tablespoons beer. Pour remaining beer over the ham. Bake, uncovered, at 350° for 1 hour., In a small bowl, combine the brown sugar, vinegar, mustard and reserved beer; spread over ham. Bake 40-45 minutes longer or until a thermometer reads 140°, basting occasionally.

Nutrition Facts : Calories 309 calories, Fat 6g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 1778mg sodium, Carbohydrate 29g carbohydrate (28g sugars, Fiber 0 fiber), Protein 32g protein.

BONE-IN HAM COOKED IN BEER



Bone-In Ham Cooked in Beer image

This is a recipe we have used for the past 5 years. The beer really tenderizes the ham. Using beer is probably a Wisconsin thing. We seem to find many uses for it. But don't worry, the ham will not taste like beer when it is done other than maybe a small hint on the bottom portions. I don't like beer at all, so I was quite skeptical at first, but when I found out that the ham I had at my friend's house for Christmas the year before had beer used to make it, I tried it and have been hooked ever since.

Provided by LBMQH

Categories     Main Dish Recipes     Pork     Ham     Whole

Time 8h15m

Yield 30

Number Of Ingredients 3

20 pounds bone-in ham
1 (20 ounce) can sliced pineapple
2 (12 fluid ounce) cans beer

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease an 18 quart roasting pan.
  • Place the ham, with the fattier side up, in the roaster. Use toothpicks to secure pineapple rings on the ham. Pour the beer over the ham. Place lid on roasting pan.
  • Bake 6 to 8 hours, or until cooked through.
  • Remove the pineapple rings and let sit 15 minutes before slicing.

Nutrition Facts : Calories 605 calories, Carbohydrate 4.5 g, Cholesterol 148.1 mg, Fat 40.1 g, Fiber 0.2 g, Protein 51.6 g, SaturatedFat 14.3 g, Sodium 2837.9 mg, Sugar 3.4 g

HAM WITH BEER AND BROWN SUGAR GLAZE



Ham With Beer and Brown Sugar Glaze image

This ham is cooked in beer then baked, glazed with a beer, brown sugar, and mustard paste. This is a great tasting meal for dinner.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 2h5m

Yield 8

Number Of Ingredients 7

1 ham (fully cooked, about 3 to 4 pounds)
1 1/4 cups beer (plus a few tablespoons for the glaze)
1 cup brown sugar
1 tablespoon flour
1 teaspoon dry mustard
2 tablespoons red wine vinegar
Optional: whole cloves

Steps:

  • Remove the baked ham from the oven and score the fat diagonally in a criss-cross pattern. Stud the ham with whole cloves, if desired. Skip scoring and the cloves if the ham is spiral-sliced. Spoon the glaze mixture over the ham.
  • Serve the ham sliced; drizzle with the cooking liquids, if desired.

Nutrition Facts : Calories 423 kcal, Carbohydrate 27 g, Cholesterol 145 mg, Fiber 0 g, Protein 51 g, SaturatedFat 2 g, Sodium 2224 mg, Sugar 25 g, Fat 12 g, ServingSize 8 servings, UnsaturatedFat 0 g

ROOT BEER HAM



Root Beer Ham image

Despite its regal countenance, a glazed holiday ham is surprisingly easy to cook - though "cook" is misleading here, as most supermarket hams already come fully cooked and just need to be heated through in the oven. Here, a bone-in half ham (try not to get the spiral-sliced kind, which can dry out easily) gently bakes in an aromatic pool of shallots, bay leaves and root beer, a variation on the Southern classic made with cola. The root beer braising liquid is reduced with brown sugar and Dijon into a sticky glaze that lacquers the scored ham with caramelized luster. Save the braising liquid and serve alongside to spoon onto slices for even more flavor and juiciness.

Provided by Eric Kim

Categories     meat, main course

Time 3h30m

Yield 8 to 12 servings

Number Of Ingredients 7

1 bone-in, fully cooked unsliced half ham (8 to 12 pounds)
2 (12-ounce) cans root beer
2 large shallots, halved lengthwise
2 large dried or fresh bay leaves
1/4 packed cup dark brown sugar
4 teaspoons Dijon mustard
2 teaspoons rice vinegar

Steps:

  • Heat the oven to 325 degrees. Using a sharp knife, make parallel cuts across the surface of the ham, about 1/2 inch deep and 1 inch apart, then repeat in the opposite direction to create a diamond pattern.
  • Place the ham in a deep, large roasting pan, cut side down, and pour the root beer over the ham. Add the shallots and bay leaves to the root beer in the roasting pan. Cover the pan tightly with aluminum foil and bake, basting once halfway through, until the ham is heated through (it's already cooked). The internal temperature should reach 135 degrees, about 15 minutes per pound (2 to 3 hours total).
  • When the ham is done heating through, carefully remove from the oven and raise the oven temperature to 400 degrees. Uncover the ham and ladle out 2 cups of the root beer braising liquid into a large skillet.
  • To make the glaze, add the brown sugar, mustard and rice vinegar to the root beer in the skillet and bring to a boil, whisking occasionally and watching that it doesn't boil over. Cook until reduced significantly, syrupy and thick enough to coat the back of a spoon and drip off slowly, 10 to 15 minutes.
  • Using a spoon or a brush, apply half of the glaze all over the surface of the ham. Bake, uncovered, until the glaze is bronzed, bubbling and gorgeous (but not burned), 8 to 12 minutes.
  • Transfer the ham to a cutting board to rest for at least 15 minutes before slicing thinly and serving with the extra glaze. Carefully pour the braising liquid into a gravy boat and serve alongside, as well.

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