Guinness Baked Ham Recipes

GUINNESS BAKED HAM

Steps:

• Trim fat and rind from ham. Using a sharpened knife, score outside of ham in a diamond pattern.
• Coat a rack with cooking spray and place ham on it. Place rack in a shallow roasting pan.
• In medium-sized bowl, combine mustard, Guinness Stout, minced parsley, dark brown sugar, and ground cinnamon. Stir well and brush over ham.
• Bake at 425°F for 5 minutes. Reduce heat to 325°F, and continue baking 1 hour.
• Baste ham with mustard mixture every 15 minutes.
• Transfer ham to a platter, and let stand 15 minutes before slicing.
• Garnish with parsley, if desired.

NOT SO SWEET BAKED HAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange ham fat-side up in a large baking dish.
• Pour chicken broth over ham.
• Bake in the preheated oven until heated through, about 90 minutes, basting every 20 to 30 minutes.
• Discard broth before slicing and serving ham.

BAKED HAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place ham in a roasting pan, and press whole cloves into the top at 1 to 2 inch intervals. Pack the top with a layer of brown sugar. Pour enough water into the bottom of the roasting pan to come to a 1 inch depth. Cover the pan tightly with aluminum foil or a lid.
• Bake for 4 1/2 to 5 hours in the preheated oven (about 22 minutes per pound), or until the internal temperature of the ham has reached 160 degrees F (72 degrees C). Make sure the meat thermometer is not touching the bone. Let stand for about 20 minutes before carving.

GUINNESS GLAZED HAM

Steps:

• Preheat oven to 325°F Score ham by making diagonal cuts in fat in a diamond pattern. Stud the ham with cloves. Place ham on a rack in a shallow roasting pan. Insert a meat thermometer into thickest portion of the ham. (The thermometer should not touch bone.) Bake for 30 to 60 minutes or until thermometer registers 120°F
• Meanwhile, for glaze, in a small saucepan, combine stout, honey, and butter. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Set aside.
• In a small skillet, cook parsnips in a small amount of boiling water for 5 minutes; drain. Arrange parsnips and onions around ham. Pour glaze over ham and vegetables. Bake for 45 to 50 minutes more or until thermometer registers 140°F and vegetables are tender, spooning pan juices over ham and vegetables once. Remove roasting pan from oven.
• Transfer ham and vegetables to a serving platter, spooning some of the pan juices over vegetables. Makes 14 servings.
• Make-Ahead Tip: Prepare glaze as directed; cool. Transfer to an airtight container and refrigerate for up to 24 hours. Before glazing the ham, transfer the glaze to a small saucepan. Cover and cook until heated through. Pour over ham and vegetables as directed.
• *Note: To peel boiling onions, in a medium saucepan, cook onions in boiling water for 30 seconds; drain. Rinse with cold water; drain again. When cool enough to handle, cut a small slice from the root end of each onion. Squeeze from the other end to remove the onion from the peel.