This vinaigrette is a simple way to add some greens to your meals because it uses fresh dill and chives.
| Prep Time: | 10 mins |
| Cook Time: | 2 hrs |
| Additional Time: | 15 mins |
| Total Time: | 2 hrs 25 mins |
| Servings: | 16 |
| Yield: | 1 whole ham |
Ingredients
- 1 (12 fluid ounce) can or bottle beer
- 2 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 1 (8 pound) bone-in smoked ham
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Whisk beer, brown sugar, and Dijon mustard together in a bowl.
- Place ham cut-side up in a large roasting pan; pour beer mixture over ham.
- Bake in the preheated oven until ham begins to brown, about 15 minutes, basting 4 to 5 times.
- Reduce oven temperature to 350 degrees F (175 degrees C). Cover roasting pan with lid or aluminum foil. Continue to bake until ham is heated through, about 90 minutes more, basting frequently.
- Remove lid and bake until ham is well browned, about 15 minutes more. Allow ham to rest for 10 to 15 minutes before carving.
- Leftovers make great sandwiches. Also fantastic with scalloped potatoes and buttered green beans.
- The brown sugar ingredient has been corrected from 1/2 teaspoon to now read 2 tablespoons.
Reviews
It really is juicy and delicious. I used green chili cerveza from our local brewery.
This is the only moist ham I’ve ever made! I layered sliced cara cara oranges (in season in Southern California) on the bottom of a baking pan then mixed a hard apple cider with the brown sugar and mustard then poured it over as instructed. Followed the baking and basting to the letter until the ham reached 140. We can’t stop eating it! My adult sons are already looking forward to breakfast burritos and ham sandwiches for days! This recipe is a keeper!
Loved it!!! We used Ace Pineapple Craft Cider as the beer and I added pineapple slices and cherries. YUM!!!!!
This was very juicy and tastes good but it was a lot of work.
Made this for Christmas eve dinner. It was amazing. Juicy, flavorful. Not salty or too sweet. I will be making it again for Easter. I will never admit this but it turned out better than Grandma’s…shhhhh
What a great recipe, I also added some ground cloves and chipotle powder to the mix. It was delicious
The positive reviews are spot on, this was by far the best way to cook a ham. It was truly delicious and certainly not hard to make. As other said it was kind of a pain to continue to baste but well worth the time!
1.2.20 Followed this recipe to the letter, and this was the best ham I’ve ever made. My ham weighed 8.03 lb, I used my new digital food thermometer/oven probe (Christmas gift), took the ham out of the oven at 140ºF, let it sit covered for about 10 minutes, and this was the juiciest, tastiest ham ever. FYI, if you don’t have a digital food thermometer, it was just about 90 minutes, as listed in the recipe, and if checking with your meat thermometer, just keep that 140ºF in mind. Don’t be concerned about the beer because you won’t taste that. Gotta think the constant basting is key to the juiciness of the ham, which easily can end up dried out. Next time I bake a ham, this is my go-to recipe, Thanks for sharing, it got a thumbs-up in this house.
I made this last year and it was sooooo good and juicy and yummy and good!!!!
This ham turned out to be the most moist ham we’ve ever had. I put in a lot of work basting it but it was SO worth it. My family loved it. I’m sure I’ll make it this way again next year.
This was AWESOME! I have cooked a lot of hams in my life and this is by far the easiest and the most moist ham ever. I will for sure make it again. I would like to try with a dark beer.
No changes.
I followed the recipe exactly. It was an 11 lb spiral sliced ham and I cooked it covered for 90 minutes which was the time recommended for an 8 lb ham. It was way overdone. It was tender but dry and the marinade was not that tasty. Very watery and not sweet at all. I wouldn’t make this again
Easy & delish..
My husband always smokes our hams and turkeys and I wanted something different. I’m from VA and use to eating baked hams. I loved the twist on this with the Dijon mustard and beer. Yes, it was very juicy and my husband even liked it.
A go-to recipe for us. One exception, we replace the beer with ginger ale. Wow super moist and delicious. I also just pat extra brown sugar on ham… it’s Christmas.
turned out great. I added cloves before cooking.
Good tasting ham but cooking time & temperature is way off and I had to add another 1/2 bottle of good beer to continue basting. I will make this again without this recipe
I made this on Easter exactly as the recipe stated. I was worried that, what seemed to me was an extended baking time, would dry it out but it wasn’t dry at all. I was pleasantly surprised. I didn’t use a glaze so all you taste is The ham. Maybe next year I’ll put some brown sugar on it
While we’re not big fans of ham, the local market had an insane deal. We tried this recipe and the ham came out great. Tender, juicy without that rubbery texture that seems to prevail with other cooking methods.
This was delicious! I used Sam Adams White Christmas beer because it has some good spices in it. I was not able to baste it for the 1st hour because we were gone, so I did it in an oven bag to keep it moist. After the 1sr hour I basted a few times and it turned out PERFECT. It was a hit, even the left overs got eaten!!!