Baked Ham with Beer - Jambon à la bière



It smells the Holidays in the house. Tonight, for supper, we had a nice ham.

This ham is cooked in a nice mixture of brown sugar, molasses, beer, dry mustard and cloves. I bought a nice picnic ham. I inserted about 20 cloves on top the ham. Then you pour the molasses mixture, add water, cover and bake in a preheated 325F oven. You cook it for about 45 minutes per pound. Kids were coming from school and were welcomed by the nice aroma of the ham cooking.

The ham was served with mashed potatoes and a dip. It was so tender. I think it's because of the beer. We are lucky to have leftovers. So I'll either make sandwiches or a casserole.

Just four days before we fly in Quebec to visit our daughter and family. This is going to be fun. We can't wait to see everyone and spend some good time, eat good food and sipping wine all day.


Version française:

Ça sent les fêtes dans la maison. Pour souper nous avons eu un bon jambon. Ça faisait très longtemps que je n'avais pas de jambon.

J'ai acheté un jambon picnic. J'ai piqué environ 20 clous de girofle sur le dessus. Ensuite j'ai préparé un mélange de mélasse, cassonade, moutarde sèche, eau. J'ai versé ce mélange sur le jambon, ajouté de l'eau et un cannette de bière. Ça sentait tellement bon dans la maison. Le jambon était tellement tendre. Je crois que c'est grâce à la bière.

J'ai servit avec des patates pilées et une trempette de légumes. Nous sommes chanceux d'avoir des restants. Donc peut-être des sandwiches ou bien un jambon gratiné cette semaine.

Plus de quatre jours et nous serons dans l'avion pour le Québec. Nous allons visiter notre fille et notre famille. Nous passerons du bon temps, partagerons de bons repas et de bonnes bouteilles de vin.







Jambon à la bière

1 jambon (4 lbs; 1,6 kg)
1 bière (355 ml)
1/2 tasse (125 ml) de mélasse
1/4 tasse (50 g) de cassonade
1 c.à soupe (8 g) de moutarde sèche
20 clous de girofle
5 feuilles de laurier
Poivre

Préchauffer le four à 325°F.

Piquer les clous de girofle dans le jambon. Déposer le jambon dans un plat allant au four. Réserver.

Dans un bol, mélanger ensemble la mélasse, la cassonade, la moutarde sèche. Ajouter de l'eau au besoin pour rendre le mélange plus facile à mélanger. Verser uniformément sur le jambon. Verser la bière sur le jambon.

Ajouter de l'eau pour qu'il y ait du liquide jusqu'à la mi-hauteur du jambon.

Poivrer et ajouter les feuilles de laurier autour du jambon.

Cuire au four, couvert, pendant environ 45 min. par lb à 325F.


Baked Beer Ham

1 ham 4 pounds
1 beer
1/2 cup molasses
1/4 cup brown sugar
1 tbsp dry mustard
20 cloves
5 bay leaves
pepper

Preheat oven to 325F.

Put cloves on top of ham. Place ham in a pot. Mix the molasse, brown sugar, dry mustard, add water. Pour over ham. Add water to half of the ham. Pepper to taste, add the bay leaves and pour the beer over the ham.

Cover and bake for 45 minutes per pounds.

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10 comments:

  1. Sounds and looks delicious Helene. The beer would be a good accompaniment for the saltiness of the ham! I hope you have a wonderful time in Quebec over the holidays with family and friends and a good old fashioned Christmas!!!

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  2. mmm, sounds delicious! I made a ham yesterday, do you have any ideas for leftovers? Perhaps in the soup category? Thanks a bunch.

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  3. I often make sandwichs with my leftovers.

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  4. Ham sandwiches are the perfect use for leftover ham. Cooking it in beer is very innovative, and I'll bet it tasted wonderful. Happy Christmas!

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  5. So now I've found my way over to your blog, and already your ham baked on the bone looks to be quite good. I'll have to poke around more in the days off after Christmas.

    Have a wonderful time in Quebec. Joyeux Noël!

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  6. Thanks for visiting Peter. We're having a great time. Happy Holiday!

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  7. Laurie, thanks and Happy Holiday to you. Baking in beer makes the ham really tender and also takes the salt away. Leftovers are really good.

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  8. This comment has been removed by a blog administrator.

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  9. I have ham to cook tonight, I don't like it sweet but have never tried it with beer

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