said 1 year, 4 months ago:
Every time a holiday rolls around, I post this on facebook and always get some good comments:
Warren’s Holiday HamStep One: Open a beer and pour it in a glass to let the fizzle out of it.
Step Two: Make deep cuts around the entire ham and across the bottom of the ham also. Place ham into a ZipLock Storage Baggie, big enough to hold ham and the rest of the contents. The ZipLock Storage Bag (One Gallon) is usually big enough.
Step Three: Pour 16 ounces of honey and 16 ounces of Log Cabin Syrup into a large pan and heat to a simmer.
Step Four: Add 6 heaping Tablespoons of Brown Sugar to the honey/syrup mixture while hot (This allows the brown sugar to dissolve). Stir well.
Step Five: Remove Syrup/Honey/Brown Sugar mixture from heat and slowly add the beer, stirring constantly (and I bet you thought I’d tell you to drink the beer). Be careful, because the beer sometimes has a habit of foaming up when its poured in.
Step Six: Let the Syrup/Honey/Brown Sugar/Beer mixture cool just a bit and pour into the ZipLock Storage Baggie with the ham. Let out as much air as you can and seal the ZipLock Storage Baggie. Let sit in refrigerator until you are ready to cook the ham. I try to let it sit and soak for 24 hours, turning in over every once in a while to get even saturation.
Step Seven: When ready to cook, remove ham from ZipLock Storage Baggie and place in a large baking pan lined with aluminum foil. Also cover top of ham with foil. (I usually save enough of the Syrup/Honey/Brown Sugar/Beer mixture to pour over the ham occasionally while it is cooking)
Step Eight: Cook per instructions on the ham.
Although it is excellent right as it comes out of the oven, it cuts better if it is allowed to cool just a bit.