Summer Baked Ham

I realize summer is almost over - but "summer" was in the original recipe I found in an old McCall's cookbook I have had forever.  Sometimes baking a ham makes it dry - With this method that won't happen.  Adding the beer for liquid and basting every 30 minutes keeps the ham moist and delicious.  Try it and decide for yourself!

One 8-10 pound fully cooked ham, bone-in

1 large onion sliced

5-6 bay leaves

1/4 cup brown sugar

Fresh parsley

Pepper 

1 can of beer

Optional glaze recipe - See helow

Preheat oven to 325 degrees.  Place ham, fat side up, in roasting pan.  Place sliced onions and bay leaves on top of ham.  (I used toothpicks in some places to cover the whole ham down the sides).  Sprinkle with brown sugar, parsley and pepper. 

Pour beer into pan around ham.  Cover tightly with foil.  Bake, basting every 30 minutes with beer in pan.  The ham should bake for 15 minutes per pound.  Meat thermometer should register 130 degrees when done.  Remove from oven and let rest.

You can make a glaze with 2 tablespoons of the pan drippings, 1/2 cup packed brown sugar and 1/4 cup honey.  Stir until blended.  To glaze ham, remove skin and score diagonally about 1 inch apart.  Do not cut down into the meat.  You can stud whole cloves into the ham and brush with 1/2 of the glaze.  Bake at 400 degrees for 30 minutes, basting every 10 minutes with the rest of the glaze.