Chris's rootbeer boiled ham

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

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