Prep 30 mins
Cook 1 hr 15 mins
Based on a recipe from the 1992 March/April Cooking Light magazine. The article claims that corned beef and cabbage is not traditional in Ireland for the St. Patrick's Day holiday:... "Guinness Baked Ham is more likely to be part of a tradtional Irish menu. It's basted with Guinness Stout, a creamy brew from Dublin."
- 7 lbs low-sodium smoked ham, 33% -less-sodium and fully cooked ham half
- vegetable oil cooking spray
- 1⁄4 cup country-style dijon mustard
- 1⁄4 cup Guinness stout
- 2 tablespoons fresh parsley, minced
- 1 tablespoon dark brown sugar
- 1⁄2 teaspoon ground cinnamon
- fresh parsley sprig (optional garnish)
- Trim fat and rind from ham. Using a sharpened knife, score outside of ham in a diamond pattern.
- Coat a rack with cooking spray and place ham on it. Place rack in a shallow roasting pan.
- In medium-sized bowl, combine mustard, Guinness Stout, minced parsley, dark brown sugar, and ground cinnamon. Stir well and brush over ham.
- Bake at 425°F for 5 minutes. Reduce heat to 325°F, and continue baking 1 hour.
- Baste ham with mustard mixture every 15 minutes.
- Transfer ham to a platter, and let stand 15 minutes before slicing.
- Garnish with parsley, if desired.
What a wonderful way to make ham flashy - the stout is great and plenty leftover to drink when you are done cooking - lol! Love the flavor that the mustard, stout and brown sugar bring to the ham. Made for ZWT8