Hams are great for big crowds of if you want to have ham sandwiches for two weeks straight! This recipe is here specifically for my daughters, who have asked for it numerous times (but somehow forget it is here). 🙂
Baked Ham
Grandma's idea to use beer for a self-basting liquid was genius. The beer gives it a pretty unique taste that everyone likes a lot.
Ingredients
- 1 ham shoulder/butt portion purchased from butcher much better than shank (note: 10 lbs for about 6 people)
- 1 onion diced
- 2-3 stalks celery diced
- 1-2 carrots peeled and diced
- 1-2 cans/bottles beer doesn't matter what kind
- 6-8 whole cloves
Instructions
- Preheat oven to 325 degrees.
- Remove ham from plastic wrap and be sure to remove the plastic cap from the bone if there is one.
- In a large dutch oven with rack or large shallow pan, rack, and foil cover, place ham fattest side UP on the rack.
- Place all diced veggies on the bottom of the pan.
- Score (make shallow cuts) in a criss-cross pattern on the top fatty part of the ham.
- Randomly push in cloves at the intersection of the crosses, spacing evenly.
- Pour entire bottle of beer over the ham.
- Place meat thermometer in the meatiest part of the ham, near dead center.
- Cover the pan with lid or heavy duty foil. (If you are using foil, cover shallow pan tightly and push thermometer through the foil so you can see the temp in the oven while its cooking.)
- Using thermometer as a guide, cook ham 12-15 mins for each pound of ham. (Hams are generally precooked, so all you're doing is heating it with some extra veggies and flavoring. It's better to underheat it than overcook it, or your ham will be dry and super salty.)
- Reserve ham juices and veggies for soup. It's great for a cabbage/ham soup recipe.
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