Potlicker Glazed Ham
This glazed ham recipe is perfect with light, fruity beer flavors or our Habanero Pepper Jelly. Leftovers make the best-ever ham sandwiches; save the bone for soups and beans.
- 1 8oz jar IPA, Apricot Ale or other beer jelly or pepper jelly.
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground clove
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger
- 1 med-large smoked ham
Preheat oven to 325 degrees. Combine all glaze ingredients in a small saucepan and bring to a simmer, stirring occasionally. Prepare the ham by scoring the fat side of the ham into a diamond pattern.
Line a roasting pan in foil for easy clean up. Place the ham flat side down in the pan. Brush generous amounts of melted glaze over the scored fat side of the ham.
Place the roasting pan in the oven and baste the ham with the glaze from the pot every 20 minutes for 4 hours. Timing may vary depending on the size of the ham. Since the ham is already smoked, the goal is to warm the meat through and make it more flavorful.
As you baste the meat, juices will collect in the roasting pan. Carefully pour ham juices into the simmering glaze pot. Allow this glaze to simmer and thicken while the ham is cooking, building flavor as you go.
Bake ham until the glaze caramelizes. The scored side of the meat will be sweet and sticky. Remove ham from oven and allow to cool. Brush with a bit more of the thickened glaze. Slice and serve.