Ham in Guinness
A nice and easy method of cooking ham, which can be eaten hot or cold.
- 3 kg smoked half-ham on the bone
- 500 ml can Guinness or other stout
- 2 tablespoons dark brown sugar
- Pinch each of ground black pepper and mace
- 3 tablespoons of bitter orange marmalade
- Cloves to taste
- Soak the ham in cold water for 24 hours.
- Drain the ham and place in a pan with the Guinness, 2 tablespoons of the sugar, black pepper, mace and enough cold water to cover.
- Bring slowly to the boil and simmer very gently for about 2½ hours until cooked.
- Leave to cool in the liquid for about half-an-hour, drain and remove the skin of the ham.
- Preheat the oven to 200° C (400° F - gas 6).
- Mix 3 tablespoons or marmalade together with 2 ladles of the boiling liquor to make the glaze.
- Baste the joint well and Bake for 30 minutes, basting every 10 minutes.
You can use any size ham you wish and adjust the amount of the other ingredients accordingly. However, you will also need to re-calculate the boiling time by about 50 minutes per kg. You may not need to soak the ham first if you buy one ready prepared.
When cooking this, I adjusted the original recipe to match my tastes. I do not like cloves, but I love chillies. For the final roast and baste I used marmalade mixed with the boiling juices and a good teaspoon of smoky chipotole chilli powder for a little bite.
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