This is an any-holiday meat recipe, perfect for Easter, Christmas and St. Patrick’s Day if you dare consider March 17th without corned beef. Prefer the shank cut, boneless ham or bone-in.
Other recipes you can add to your menu include Irish Mashed Potatoes, Irish Pub Salad (nifty choice for a crowd) and our traditional Irish Apple Cake.
Most hams sold in grocery stores are fully cooked, so this recipe assumes your choice is a fully cooked ham.
INGREDIENTS
24 Ounces of Guinness Beer
1-1/4 cups light brown sugar
Ham about 8 lbs or larger
DIRECTIONS
- Place oven rack in the lowest position and preheat to 350 degrees.
- Use an oven-save, high-sided skillet or roasting pan. Skillet preferred if large enough.
- In your skillet or pan, mix together Guinness and brown sugar for the perfect glaze.
- Using your stove top, bring mixture to a boil, then reduce heat to simmer.
- Add ham and continue to simmer for ten minutes, turning ham to coat thoroughly with the glaze mixture.
- Transfer hot pan to oven and roast for 30 minutes to one hour or until meat thermometer reaches 110 degrees, turning ham about four times or every 20 minutes.
- Continue roasting without turning for 30 minutes to one hour, basting frequently with glaze until thermometer reaches 145 degrees.
- Remove from oven and tent with foil to keep warm.
GLAZE FOR SERVING
- Heat remaining glaze mixture on stove top over medium heat, stirring constantly until thickened and syrupy.
- Skim any fat if needed.
- Brush ham with some of the glaze.
TO SERVE
Serve remaining glaze with ham, potatoes, corn muffins and the vegetable of your choice.
