
Send a Meal BlogSunday, April 13 2014
Plan on using the leftover ham in sandwiches or at breakfast or brunch. ![]() Servings: 14
Prep Time: 15 mins
ingredients
directions
Preheat oven to 325 degrees F. Score ham by making diagonal cuts in fat in a diamond pattern. Stud the ham with cloves. Place ham on a rack in a shallow roasting pan. Insert a meat thermometer into thickest portion of the ham. (The thermometer should not touch bone.) Bake for 30 to 60 minutes or until thermometer registers 120 degrees F.
Meanwhile, for glaze, in a small saucepan, combine stout, honey, and butter. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Set aside.
In a small skillet, cook parsnips in a small amount of boiling water for 5 minutes; drain. Arrange parsnips and onions around ham. Pour glaze over ham and vegetables. Bake for 45 to 50 minutes more or until thermometer registers 140 degrees F and vegetables are tender, spooning pan juices over ham and vegetables once. Remove roasting pan from oven.
Transfer ham and vegetables to a serving platter, spooning some of the pan juices over vegetables. Makes 14 servings.
Make Ahead Tip
nutrition information
Per Serving: cal. (kcal) 283, Fat, total (g) 14, chol. (mg) 76, sat. fat (g) 6, carb. (g) 12, Monosaturated fat (g) 6, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 6, pro. (g) 26, vit. A (IU) 146, vit. C (mg) 5, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 7, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 24, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 1740, Potassium (mg) 597, calcium (mg) 20, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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