Recipe by Sweet PQ

Every holiday I remember my mom cooking this ham. Mom would cook it in a huge white enamel pot. It's simplicity in itself, and frees up your oven for other things. It produces a juicy, flavourful ham, with a lot of the saltiness removed. I still cook my ham this way and haven't been disappointed yet. Leftovers make great ham sandwiches. NOTE: I have found the hams are a lot saltier than they used to be, which is why I rinse it lightly.

Ingredients Nutrition

  • 1 ham, bone-in, smoked, skinless, approximately 7 lbs
  • 12 ounces beer
  • 6 -8 ounces water

Directions

  1. Remove wrapper from ham and quickly (about 30 seconds) run under cold water.
  2. Place in a large pot that has a lid.
  3. Pour in beer and water.
  4. Cover, and bring to boil over medium-high heat.
  5. Reduce heat to low-medium. You just want it to simmer.
  6. Simmer for approximately 2 - 2 1/2 hours, basting with the liquid occasionally. You'll know when it's ready, as the ham "shrinks back" slightly.
  7. Remove from pot (that's the hard part!) and let sit 5-10 minutes before slicing.
  8. This is a very forgiving recipe. You can leave it cook longer, just lower the heat slightly.

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