Oct 3, 2012

Beer Basted Ham

This isn't a recipe I've tried making myself yet, but it is a signature dish of my Uncle Brent. And he just brought one of these tasty hams by to give to my family. What a guy! I'd forgotten how good this is. Great to eat warm and later on for sandwiches.

1 15-pound precooked ham with bone
1 pound dark brown sugar
8 12-ounce cans beer (the recipe calls for Coors)
1/2 cup honey
1/4 cup Dijon mustard
2 cups packed dark brown sugar
1/2 cup bourbon

Place ham in a deep roasting pan. Firmly pat 1 pound brown sugar on all sides of the ham. Pour beer around the ham. Cover and bake at 325 degrees for 3 3/4 hours (15 minutes per pound). One hour before end of baking time, pour off all but 1 1/2 cups of the beer. In a small saucepan, combine honey, mustard, 2 cups brown sugar, and bourbon; heat until the sugar melts. Baste ham every 10 minutes with beer mixture from the bottom of the pan and then brush on bourbon glaze. Use all of the bourbon glaze before removing the ham from the oven. Slice thinly and serve with the sauce remaining in the pan.

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