Bavarian Ham

Preparation info

  • Serves

    6

    • Difficulty

      Medium

Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

Ingredients

  • 1 precooked ham (5 to 6 pounds), trimmed of all fat and studded with 1 dozen whole cloves
  • 8 peppercorns
  • 2 bay leaves
  • 1 twelve-ounce bottle of beer

    Method

    Presoak a large clay pot, top and bottom, in water for 15 minutes.

    Insert the meat thermometer in the ham (away from the bone), then place it, along with all the other ingredients, into the presoaked pot.

    Cover the pot and place it in a cold oven.

    Set the oven temperature at 450 degrees.

    Cook for 50 minutes, or until the meat thermometer is just below the done mark for precooked ham.

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