Serves 12
Unless you purchase a ham labeled “fresh,” hams are fully cooked and can be served cold or reheated in the oven. Stout gives a pleasing bitter edge to this otherwise sweet glaze. Reheating the ham with the glaze in the bottom of the pot adds flavor to the meat and keeps the ham from drying out.
1 | bottle (11-12 ounces) dark stout |
---|---|
1 | cup dark brown sugar |
½ | cup orange juice |
¼ | cup orange marmalade |
¼ | cup sherry vinegar |
1 | bay leaf |
½ | teaspoon whole allspice |
1 | semi-boneless half ham (6 to 7 pounds) |
1. Set the oven at 350 degrees.
2. In a heavy-bottomed flameproof casserole large enough to accommodate the ham, combine the stout, brown sugar, orange juice, marmalade, vinegar, bay leaf, and allspice. Stir and bring to a boil over medium high heat. Adjust the heat to a low boil and continue to stir for a few more minutes until the bubbles and foam dissipate.
Advertisement
3. In the pot, place the ham on its side. Loosely cover the pot with foil and bake for 45 minutes. Remove from the oven and turn the ham on the other side. Continue baking for 45 minutes, or until a thermometer inserted into the center of the ham registers 130 degrees. (Total baking time is 1½ hours.) Transfer to a cutting board and let it rest for 5 minutes. Carve and serve with glaze on the side.