Bavarian Ham


  • 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


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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