Recipe - Chriss Rootbeer Boiled Ham

8 pound Smoked ham
12 ounce Shiner Bock Beer
8 l Barq's Rootbeer
1 lg Yellow onion; cut or sliced up
2 lg Navel oranges; cut or sliced up
2 lg Limes; cut or sliced up
1 tablespoon Whole cloves
3 Dried chipotle pepper;
crushed

In a large pot big enough for the ham, place the cut or sliced up onions & ham.
Squeeze the cut or sliced up 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 2 One half 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 ChileHead & 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 MCRecipe Digest by "Christopher E. Eaves" cea260@airmail.net
on Feb 23, 1998