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Plan on using the leftover ham in sandwiches or at breakfast or brunch.

Source: Better Homes and Gardens

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Recipe Summary

prep:
15 mins
bake:
1 hr 15 mins
total:
1 hr 30 mins
Servings:
14
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F. Score ham by making diagonal cuts in fat in a diamond pattern. Stud the ham with cloves. Place ham on a rack in a shallow roasting pan. Insert a meat thermometer into thickest portion of the ham. (The thermometer should not touch bone.) Bake for 30 to 60 minutes or until thermometer registers 120 degrees F.

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  • Meanwhile, for glaze, in a small saucepan, combine stout, honey, and butter. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Set aside.

  • In a small skillet, cook parsnips in a small amount of boiling water for 5 minutes; drain. Arrange parsnips and onions around ham. Pour glaze over ham and vegetables. Bake for 45 to 50 minutes more or until thermometer registers 140 degrees F and vegetables are tender, spooning pan juices over ham and vegetables once. Remove roasting pan from oven.

  • Transfer ham and vegetables to a serving platter, spooning some of the pan juices over vegetables. Makes 14 servings.

Tips

Prepare glaze as directed; cool. Transfer to an airtight container and refrigerate for up to 24 hours. Before glazing the ham, transfer the glaze to a small saucepan. Cover and cook until heated through. Pour over ham and vegetables as directed.

*

To peel boiling onions, in a medium saucepan, cook onions in boiling water for 30 seconds; drain. Rinse with cold water; drain again. When cool enough to handle, cut a small slice from the root end of each onion. Squeeze from the other end to remove the onion from the peel.

Nutrition Facts

283 calories; fat 14g; cholesterol 76mg; saturated fat 6g; carbohydrates 12g; mono fat 6g; poly fat 2g; insoluble fiber 1g; sugars 6g; protein 26g; vitamin a 145.8IU; vitamin c 4.7mg; thiamin 0.8mg; riboflavin 0.4mg; niacin equivalents 7.1mg; vitamin b6 0.4mg; folate 24.2mcg; vitamin b12 0.8mcg; sodium 1740mg; potassium 597mg; calcium 20.2mg; iron 1.8mg.
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