Basting with beer gives this ham a nice shiny glaze and caramel-like sauce.
1 boneless fully-cooked petite ham or half ham (about 5 pounds)
1 can (12 ounces) beer
1 cup firmly packed brown sugar
1/2 cup dijon-style mustard
3 tablespoons brandy, whiskey, or apple juice
Remove string net from ham if necessary; place in shallow roasting pan slightly larger than ham. Pour beer over ham. Bake uncovered in 325˚F., oven for 1 hour, basting frequently with pan juices. In small bowl, combine brown sugar, mustard, and brandy; spread over ham. Increase oven temperature to 425˚F. Bake ham, basting frequently with pan juices, until glaze browns and internal temperature reaches 140˚F., about 20 minutes. Let stand 10 minutes before slicing. Serve with pan sauce.
Makes 16-20 servings
Servings: Per servingCalories: