Yield: 10-12 servings
1 fully cooked bone-in ham (about 6 pounds)
1 tbs Dijon mustard
2 cans (6-ounces each) pineapple juice
1 12-ounce bottle porter or stout
Dark Beer Gravy (recipe follows)
Line large roasting pan with foil. Remove skin and excess fat from ham. Score ham in diamond pattern. Place ham in pan.
Spread mustard over ham. Pour pineapple juice and beer over ham. Cover; refrigerate 8 hours.
Preheat oven to 350° F. Cook ham 1 1/2 hours or until thermometer reads 140° F, basting every 30 minutes. Transfer to a cutting board; cover and let stand 15 minutes before slicing.
Pour dripping into a large measuring cup. Let stand 5 minutes; skim and discard fat. Prepare Dark Beer Gravy. Serve with slice ham.
Dark Beer Gravy
1/4 cup (1/2 stick) butter
1/4 cups all-purpose flour
2 cups drippings from roasting pan
1/2 cup porter or stout
salt and pepper to taste
Melt butter in saucepan over medium heat. Whisk in flour. Cook, whisking constantly, 1 to 2 minutes.
Combine drippings and beer in a small bowl; whisk into flour mixture. Cook, whisking constantly, until mixture is thickened and bubbly. Season with salt and pepper.