Prep 15 mins
Cook 2 hrs 30 mins
I learned this method a long time ago, when I was about 20. My MIL at the time taught me how to do this. The actual recipe is mine from trying different beers over the years. I think this is the best one. I imagine that any slightly sweet beer would work as well. This would also double easily if using a bigger ham. My ham always comes out moist and flavorful. The whole house smells good when you make this. The aroma is enough to make my hungry boys holler "Is it ready yet!?!?!?!?" I usually serve this with my moms german potato salad, green beans, and homemade rolls.
- 1 (8 lb) pork butt (shank cut will also work)
- 1 (16 ounce) can pineapple rings
- 1 (12 ounce) bottle beer (I use J.W. Dundees Honey Brown Beer)
- 15 -20 whole cloves
- Preheat oven to 350*.
- Remove ham from packaging, reserving any juices in the packaging.
- Place ham in baking dish. I use a 9 x 13 pyrex pan usually.
- Pour juices from packaging into pan.
- Open pineapple and pour juice over the ham.
- Lightly score the skin of the ham in a diamond pattern.
- Using the cloves as "picks" place the pinepple rings on the ham. If you dont have or dont care to use the cloves, toothpicks broken in half will also work.
- Open the beer and pour that over the ham.
- Make a tent with foil over the ham, and place in oven.
- Bake for 2 - 2.5 hours, or until heated through <depending on size of ham> lifting foil and basting every 10 - 15 minutes with pan juices.
- Remove ham from oven and remove pineapple and cloves. Baste again and start carving. I will also baste the meat on the platter with a little bit of the ham liquor.