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Recipe for stout glazed ham

Sally Pasley Vargas for The Boston Globe/Globe Freelance

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.

1bottle (11-12 ounces) dark stout
1cup dark brown sugar
½cup orange juice
¼cup orange marmalade
¼cup sherry vinegar
1bay leaf
½teaspoon whole allspice
1semi-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.

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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. Sally Pasley Vargas