Archive for November 19th, 2012


As long as there has been a Thanksgiving meal to plan, there’s been an intense battle between turkey and ham for the title of supreme beast on so-called “Turkey Day.” Sure, turkey might have been at the original Thanksgiving feast, but ham is no slouch in the taste department. This year, Frankenmuth Brewery offers a beer glazed ham recipe to finally end the debate on which dish reigns supreme. This time, ham means business.

Frankenmuth Brewery’s beer glazed ham may not be the most complicated recipe, but the choice of which Michigan beer to use throughout the roasting process is essential. The Munich Style Dunkel Lager is sure to lend mighty fine flavor notes to the ham, as it delivers an impactful taste from our use of German Noble hops. The sweet malt and slight bitterness will implant this beer glazed ham into your memory for Thanksgivings to come.

Frankenmuth Brewery Beer Glazed Ham

1 Bone-In Ham
2 Bottles of Munich Style Dunkel Lager
20 Ounces of Sliced Pineapple

1. Preheat oven to 350 Degrees.
2. Remove skin from ham and score fat with a knife in a diamond design.
3. Baste Michigan beer onto the ham and attach pineapple rings with toothpicks all over the ham.
4. Bake the ham for 18 to 24 minutes per pound of the animal. After the first hour and a half of uncovered baking, take the ham out and baste again with more Munich Dunkel.
5. Place the ham back in the oven for another hour before another Michigan beer basting session. Continue to baste throughout the cooking process to ensure that the ham doesn’t dry out and has the maximum taste possible.
6. Let the ham sit 15 minutes before serving.

Turkey might be the meat that gets all the attention on Thanksgiving, but Frankenmuth Brewery’s beer glazed ham is sure to alter more than a few opinions on the subject. Enjoy your time off with your family, watch a parade or two and make sure to keep basting your ham with Michigan beer!

beer-glazed-ham

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