Here is one more yummy use for Potlicker Beer Jelly. I used the Hefeweizen with Orange Zest flavor because I was sure that the citrus notes would pair well with clove. If you live outside of Vermont and my beer jelly is sadly not yet available, substitute apple jelly.
The jelly makes a super sauce and is a platform for building even more complex flavors. If left to reduce, the jelly will simmer down into a thick glaze.
- 1 8oz. jar Hefeweizen with Orange Zest flavored beer jelly. sub apple jelly
- 1t salt
- 1/2t ground black pepper
- 1/2t ground clove
- 1/2t garlic powder
- 1/4t ground ginger
- 1 med-large smoked ham
Preheat oven to 325 degrees
Combine all glaze ingredients in a small sauce pot and bring to a simmer, stir occasionally.
Prepare the ham by scoring the fat side of the ham into a diamond pattern.
Line a roasting pan in foil for easy clean up.
Place the ham flat side down in the pan. Brush generous amounts of melted glaze over the scored fat side of the ham.
Move the roasting pan into the oven and baste with the glaze from the pot every 20 minutes (or more!) for 4 hours. Timing may vary depending on the size of the ham. No biggie, the ham is pre-cooked and the goal is to warm the meat through and make it more flavorful.
As you baste the meat, juices will collect in the roasting pan. Carefully pour ham juices into the simmering glaze pot. Allow this glaze to simmer and thicken while the ham is cooking.
Bake ham until the glaze caramelizes. The scored side of the meat will be sweet, sticky!
Remove ham from oven and allow to cool. Brush with a bit more of the thickened glaze. Slice and serve.
Save the ham bone for use in soups and beans.