There is a lot of room for variation in this recipe (boneless/bone in ham, glaze thickness, cooking method, glaze ingredients, beer style, etc), but I really liked how it turned out. You could use a variety of beers for this, but I really like the flavor the Scottish Ale contributes. It really is the perfect style for a ham glaze in my opinion. This will result in a fairly sweet, very flavorful glaze. Even my wife, who isn’t much of a fan of baked ham, loves it.
8 lbs Boneless Fully Cooked Ham
1 bottle Scottish 70/- (Jamil’s recipe from Brewing Classic Styles)
1 cup Brown Sugar
1 cup Honey
Score the ham (cut diamond pattern about 1/2″ deep all over surface of ham):
Place ham in roasting pan and bake for half of total cook time.
Mix the glaze ingredients in a saute pan:
Reduce to taste (I only reduced about 10 minutes on very low heat, I wanted this to be a fairly thin glaze):
Remove ham from oven:
Pour glaze covering ham entirely:
Bake ham for remaining time basting occasionally. Remove from oven and let rest before slicing:
Serve with preferred sides and refrigerate the rest. Pour glaze into container – I like to take the slices that have been soaking in the glaze at the bottom when eating leftovers.