Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 8 pounds | Smoked ham |
| 12 ounces | Shiner Bock Beer |
| 8 litres | Barq's Rootbeer |
| 1 large | Yellow onion; sliced |
| 2 larges | Navel oranges; sliced |
| 2 larges | Limes; sliced |
| 1 tablespoon | Whole cloves |
| 3 \N | Dried chipotle pepper; crushed |
In a large pot big enough for the ham, place the sliced onions & ham.
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.
Reduce heat to a simmer. Cover & let simmer for about 2½ to 3 hours.
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.
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.
Recipe by: Christopher E. Eaves Posted to MC-Recipe Digest by "Christopher E. Eaves" <cea260@...> on Feb 23, 1998