HAM BEER RECIPES

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BEER-BRAISED PULLED HAM RECIPE: HOW TO MAKE IT - TASTE …



Beer-Braised Pulled Ham Recipe: How to Make It - Taste … image

To jazz up ham, I slow-cooked it with a beer sauce. Buns loaded with ham, pickles and mustard are irresistible. —Ann Sheehy, Lawrence, Massachusetts

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 03 hours 10 minutes

Prep Time 10 minutes

Cook Time 03 hours 00 minutes

Yield 16 servings.

Number Of Ingredients 7

2 bottles (12 ounces each) beer or nonalcoholic beer
3/4 cup German or Dijon mustard, divided
1/2 teaspoon coarsely ground pepper
1 fully cooked bone-in ham (about 4 pounds)
4 fresh rosemary sprigs
16 pretzel hamburger buns, split
Dill pickle slices, optional

Steps:

  • In a 5-qt. slow cooker, whisk together beer and 1/2 cup mustard. Stir in pepper. Add ham and rosemary. Cook, covered, on low until tender, 7-9 hours., Remove ham; cool slightly. Discard rosemary sprigs. Skim fat. When ham is cool enough to handle, shred meat with 2 forks. Discard bone. Return to slow cooker; heat through., Using tongs, place shredded ham on pretzel buns; top with remaining mustard and, if desired, dill pickle slices., Freeze option: Freeze cooled ham mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add water if necessary.

Nutrition Facts : Calories 378 calories, FatContent 9g fat (1g saturated fat), CholesterolContent 50mg cholesterol, SodiumContent 1246mg sodium, CarbohydrateContent 48g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 25g protein.

ROOT BEER HAM RECIPE - NYT COOKING



Root Beer Ham Recipe - NYT Cooking image

Despite its regal countenance, a glazed holiday ham is surprisingly easy to cook — though “cook” is misleading here, as most supermarket hams already come fully cooked and just need to be heated through in the oven. Here, a bone-in half ham (try not to get the spiral-sliced kind, which can dry out easily) gently bakes in an aromatic pool of shallots, bay leaves and root beer, a variation on the Southern classic made with cola. The root beer braising liquid is reduced with brown sugar and Dijon into a sticky glaze that lacquers the scored ham with caramelized luster. Save the braising liquid and serve alongside to spoon onto slices for even more flavor and juiciness.

Provided by Eric Kim

Total Time 3 hours 30 minutes

Yield 8 to 12 servings

Number Of Ingredients 7

1 bone-in, fully cooked unsliced half ham (8 to 12 pounds)
2 (12-ounce) cans root beer
2 large shallots, halved lengthwise
2 large dried or fresh bay leaves
1/4 packed cup dark brown sugar
4 teaspoons Dijon mustard
2 teaspoons rice vinegar

Steps:

  • Heat the oven to 325 degrees. Using a sharp knife, make parallel cuts across the surface of the ham, about 1/2 inch deep and 1 inch apart, then repeat in the opposite direction to create a diamond pattern.
  • Place the ham in a deep, large roasting pan, cut side down, and pour the root beer over the ham. Add the shallots and bay leaves to the root beer in the roasting pan. Cover the pan tightly with aluminum foil and bake, basting once halfway through, until the ham is heated through (it’s already cooked). The internal temperature should reach 135 degrees, about 15 minutes per pound (2 to 3 hours total).
  • When the ham is done heating through, carefully remove from the oven and raise the oven temperature to 400 degrees. Uncover the ham and ladle out 2 cups of the root beer braising liquid into a large skillet.
  • To make the glaze, add the brown sugar, mustard and rice vinegar to the root beer in the skillet and bring to a boil, whisking occasionally and watching that it doesn’t boil over. Cook until reduced significantly, syrupy and thick enough to coat the back of a spoon and drip off slowly, 10 to 15 minutes.
  • Using a spoon or a brush, apply half of the glaze all over the surface of the ham. Bake, uncovered, until the glaze is bronzed, bubbling and gorgeous (but not burned), 8 to 12 minutes.
  • Transfer the ham to a cutting board to rest for at least 15 minutes before slicing thinly and serving with the extra glaze. Carefully pour the braising liquid into a gravy boat and serve alongside, as well.

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