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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 10 |
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Baked ham with sweet stout glaze. Ingredients:
5 -6 lbs ham, cooked bone-in |
whole cloves |
1/2 cup guinness irish stout beer (can substitute with apple cider or apple juice) |
1/4 cup honey |
1/4 cup butter |
6 small parsnips, peeled and halved lengthwise |
1 lb red boiling onions, peeled and halved |
Directions:
1. 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
2. Meanwhile, for glaze, in a small saucepan, combine stout, honey, and butter. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Set aside.
3. 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.
4. Transfer ham and vegetables to a serving platter, spooning some of the pan juices over vegetables. Makes 14 servings.
5. 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.
6. *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.
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