Guinness Baked Ham Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place ham in a roasting pan, and press whole cloves into the top at 1 to 2 inch intervals. Pack the top with a layer of brown sugar. Pour enough water into the bottom of the roasting pan to come to a 1 inch depth. Cover the pan tightly with aluminum foil or a lid.
• Bake for 4 1/2 to 5 hours in the preheated oven (about 22 minutes per pound), or until the internal temperature of the ham has reached 160 degrees F (72 degrees C). Make sure the meat thermometer is not touching the bone. Let stand for about 20 minutes before carving.

Steps:

• Trim fat and rind from ham. Using a sharpened knife, score outside of ham in a diamond pattern.
• Coat a rack with cooking spray and place ham on it. Place rack in a shallow roasting pan.
• In medium-sized bowl, combine mustard, Guinness Stout, minced parsley, dark brown sugar, and ground cinnamon. Stir well and brush over ham.
• Bake at 425°F for 5 minutes. Reduce heat to 325°F, and continue baking 1 hour.
• Baste ham with mustard mixture every 15 minutes.
• Transfer ham to a platter, and let stand 15 minutes before slicing.
• Garnish with parsley, if desired.

Steps:

• Preheat the oven to 325 degrees F.
• Score the surface of the ham about 1/8-inch deep in a diamond pattern. Insert a clove into the middle of each diamond.
• Bake the ham for 2 to 2 1/2 hours, or longer depending on package directions.
• Heat the brown sugar, mustard, vinegar and soda in a small saucepan until bubbly. Cook until thick, about 15 minutes.
• After 2 hours of baking time, brush the glaze on the ham in 20-minute intervals until nice and glossy.

Steps:

• Preheat oven to 325°F Score ham by making diagonal cuts in fat in a diamond pattern. Stud the ham with cloves. Place ham on a rack in a shallow roasting pan. Insert a meat thermometer into thickest portion of the ham. (The thermometer should not touch bone.) Bake for 30 to 60 minutes or until thermometer registers 120°F
• Meanwhile, for glaze, in a small saucepan, combine stout, honey, and butter. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Set aside.
• In a small skillet, cook parsnips in a small amount of boiling water for 5 minutes; drain. Arrange parsnips and onions around ham. Pour glaze over ham and vegetables. Bake for 45 to 50 minutes more or until thermometer registers 140°F and vegetables are tender, spooning pan juices over ham and vegetables once. Remove roasting pan from oven.
• Transfer ham and vegetables to a serving platter, spooning some of the pan juices over vegetables. Makes 14 servings.
• Make-Ahead Tip: Prepare glaze as directed; cool. Transfer to an airtight container and refrigerate for up to 24 hours. Before glazing the ham, transfer the glaze to a small saucepan. Cover and cook until heated through. Pour over ham and vegetables as directed.
• *Note: To peel boiling onions, in a medium saucepan, cook onions in boiling water for 30 seconds; drain. Rinse with cold water; drain again. When cool enough to handle, cut a small slice from the root end of each onion. Squeeze from the other end to remove the onion from the peel.

Steps:

• In a medium size mixing bowl, mix yellow mustard and brown sugar until you have a thick"paste".
• Take all wrappers off of ham and trim away excess fat.
• Line baking pan (I spray with Pam in case some of the brown sugar mixture escapes, clean up is easier) with Aluminum foil.
• Place ham on foil and spread brown sugar/mustard paste on top.
• Fold and seal foil.
• Do not open again until ham is done.
• Bake at 350° for 4 hours.
• Let set for about 1 hr then carve.
• One of the best tasting hams you will ever have!