Recipe(tried): Baked Ham with Beer and Pineapple Rings

Baked Ham with Beer

6-8 lb. ham
341ml can of beer
1 cup water
1 cup brown sugar
1/2 cup regular mustard
1/4 cup liquid honey
1 pineapple

Preheat oven to 350F.

Place ham in a wide roasting pan with shallow sides. Using a knife with a sharp tip, score top and sides of ham in a diamond pattern, about 1/4 inch deep. Pour beer and water over ham. Tent with heavy-duty foil, sealing to pan on 2 sides only.

Bake in centre of oven for 1 hour, basting with beer halfway through.

Meanwhile, in a small bowl, stir sugar with mustard and honey.

After 1 hour, remove ham from oven and discard foil. Spoon 1/4 of mustard mixture over entire surface of ham. Return ham to oven and continue baking, uncovered. Coat with more mustard mixture every 15 minutes until all is used and a light glaze has formed on ham, about 1 more hour. Make sure enough liquid remains in pan to keep from burning; add more water, if needed.

Meanwhile, cut top off pineapple, then slice peel from fruit. Cut away brown eyes. Slice pineapple into rings, about 1 inch thick. Using paring knife, remove core form each slice. Spread slices out in a single layer on a foil-lined baking sheet. When ham is baked and glazed, after a total of about 2 hours, remove from oven and transfer to cutting board.

Increase oven temperature to 450F.

Loosely tent ham with foil and let stand. Generously brush surface of heach pineapple slice with ham pan juices.

Bake pineapple in centre of oven, uncovered until dark golden juices from pineapple are bubbly, from 12 to 15 minutes.

Meanwhile, pour remaining juices into a small saucepan set over low heat. Simmer, stirring often, until slightly thickened.

Then slice ham. Serve with pineapple rings and warm pan juices.