• 8servings

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Nutrition Info . . .

VitaminsC, P
MineralsSilicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 8 pounds Smoked ham

  2. 12 ounces Shiner Bock Beer

  3. 8 litres Barq's Rootbeer

  4. 1 large Yellow onion; sliced

  5. 2 larges Navel oranges; sliced

  6. 2 larges Limes; sliced

  7. 1 tablespoon Whole cloves

  8. 3 Dried chipotle pepper; crushed

Instructions Jump to Ingredients ↑

  1. In a large pot big enough for the ham, place the sliced onions & ham.

  2. Squeeze the sliced orange & lime rings over the ham & drop into pot. Add cloves & chipotle peppers, pour in the beer & enough rootbeer to cover ham, using remainder if needed to keep the ham submerged. Bring to a boil.

  3. Reduce heat to a simmer. Cover & let simmer for about 2½ to 3 hours.

  4. Remove ham to a platter to cool. Turn heat to medium high & let boil until reduced by half. Place 3 - 4 layers of cheese cloth in a sieve & strain the rootbeer mixture, degrease & return to pot. Return to a boil & let boil until the mixture gets syrupy. While the rootbeer mixture is boiling you can slice the ham & place in a pyrex baking dish in a single layer. When the rootbeer mixture is the consistency of syrup pour some of the mixture over the ham & place in a 350F degree oven for about 15 minutes or until warmed through. Put some of the "gravy" in a gravy boat and pass around with the ham.

  5. NOTES : Plan on freezing some of the Rootbeer mixture(gravy). The amount of "gravy" will be a lot more than you will need with the meal. I served baked sweet potatoes with this & the "gravy" was excellent used on them. I plan to use some of the gravy over ham slices served with waffles for breakfast some morning. The chipotles were an addition you can consider Optional. I added them because I'm a Chile-Head & just cant cook without some kind of chile's, they didn't add much heat but did add to the smoky flavor of the ham. I also passed around chipotles in adobo sauce which I pureed, it added a nice "Glow" to the Ham & Gravy.

  6. Recipe by: Christopher E. Eaves Posted to MC-Recipe Digest by "Christopher E. Eaves" on Feb 23, 1998


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