This recipe is for a ham-on-the-bone baked with beer and pineapple. This is a great dish for Christmas lunch.
Too bad there are not ten stars here. This recipe certainly deserves it! I baked my first ham today for a family gathering. After combing this site for recipes, I chose this one. And am I ever glad I did! My friends whom I consulted on baking my ham kept telling me to use coke instead of beer. I'm glad I didn't listen! This was one of the most delicious hams I have ever tasted. My husband, who does not really care for ham, couldn't keep from eating it while he was slicing it. He said it was "awesome"! You absolutely can't beat how simple this recipe is. Tender, moist and juicy. I can't wait to do this again! Thanks for the great recipe! - 25 Dec 2006 (Review from Allrecipes USA and Canada)
This moist and tender ham could not be easier! I used a large, turkey-size oven bag, two bottles of Yuengling, and almost a full can of pineapple slices. Everyone remarked that they'd never eaten such a moist ham. After slicing it, I combined about 1/2 C each of honey, butter, and orange juice and added about 1 tsp. cinnamon, brought to a boil, and poured over the sliced ham. I reheated gently, and it did ont dry out at all. Delicious! I will use this method again! - 01 Jan 2006 (Review from Allrecipes USA and Canada)
I made this w/ a spiral ham, and it was DELICIOUS! I've never had such a tender, juicy ham. I used Alaskan Smoked Porter, which was a perfect compliment. I also used a glaze (I wasn't completely convinced that just the beer & pineapple give enough flavor) of 1 cup honey, 1/4 cup brown sugar, 1/4 cup of pineapple juice, and 1/2 teaspoon ground cloves. I brushed on the mixture every 15-20 minutes, and removed the cover at the end to carmelize the glaze. The drippings even made a delicious gravy! Everyone loved it... from now on, I will always cook my ham in beer. - 04 Jan 2004 (Review from Allrecipes USA and Canada)