Glazed ham using light & fruity beer jelly – perfect for dinner, leftover ham for sandwiches or with morning eggs or pancakes, bone for soup. Yum!
1 8oz jar Hard Cider Jelly, IPA, or Apricot Ale Jelly.
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground clove
½ teaspoon garlic powder
¼ teaspoon ground ginger
1 med-large smoked ham
Preheat oven to 325 degrees.
Combine all glaze ingredients in a small saucepan and bring to a simmer, stirring occasionally.
Score the fat side of the ham.
If you wish, you can line your roasting pan with foil for easy clean up. Place the ham fat side up in the pan and brush with generous amounts of melted glaze.
Place the roasting pan in the oven and cook for about 4 hours, basting with the glaze every 20 minutes. Timing may vary depending on the size of the ham, you just want to heat it though so it is nice and hot in the middle. Bake ham until the glaze caramelizes.
As you baste the meat, juices will collect in the roasting pan. You can carefully pour the ham juices into the simmering glaze pot allowing it thicken on low heat while the ham is cooking. When the ham is heated through remove from the oven and use the thickened sauce in the pot as a final glaze for the meat.
Courtesy Potlicker Kitchen