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Ham Baked in Beer


  1. 5 lb. ham 2.5 kg.
  2. 1 – 10 oz. can gingerale or 7-up 280 mL
  3. whole cloves
  4. 1 cup molasses 250 mL
  5. 2 tsp. dry mustard 10 mL
  6. 1 tsp. pepper 5 mL
  7. 1 cup beer 250 mL
  1. Remove skin from ham and score fat diagonally into diamond design. Soak ham in gingerale for at least two hours to remove excess salt. Drain. Stud the top of ham with cloves. Place ham in the middle of a large piece of foil in a shallow roasting pan. Mix the molasses, mustard, pepper, and beer together and pour over ham. Cover completely with foil so juices don’t escape. Bake at 400F (200C) for 20 minutes per pound (40 minutes per kg). Delicious!
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This recipe is available in the book The Rest of the Best and More.

This recipe is available in the book The Complete Best of Bridge Cookbooks Volume Two.