Guinness-Glazed Ham – 2020 Red Carpet Menu for Oscar®!
It’s the 2020 Red Carpet Menu for Oscar®! For The Irishman, it’s The IrishHam!
He was out… but I pulled him back in… my partner in crime (food crimes, that is) Joe Becwar!
The Irishman is a loooong yet well done movie. I admit I didn’t get to the theater in time but did watch it on a large TV. It was very well acted (yet a little hammy – ahem), well directed, but the editing could have been a lot tighter. It tended to feel like Goodfellas Take Two and didn’t rivet me as I hoped it would. Was it my high expectations that disappointed or the actual film? I don’t know.
There is an obvious Irish Ham tie-in here but I decided to take it to the actors… a bunch of “hams” who likely shouldn’t have played themselves younger with the computer manipulation. And after 3 hours and 27 minutes, your eyes are as glazed over as the ham! Ohhh I’m bad. But this ham is soooo good!
Frank-ly, you can start the film, cook the ham, eat the ham, make sandwiches for the next day, clean up, and the film will still be playing. And the age-old question about where Hoffa is buried might actually be revealed by then.
- 1 - 5 lb spiral ham
- 1 - 14.9 oz can Guinness stout
- fresh parsley, to garnish
- 1-1/2 cup Guinness stout
- 2 tsp dry mustard
- 2 garlic cloves, minced
- 4 tbsp brown sugar
- 3 tsp Worcestershire sauce
- 1 tbsp honey
- Place ham in a roasting pan with stout. Cover tightly with foil and bake at 350° for one hour. Lift the foil and baste ham 2-3 times during cooking.
- While it’s cooking, prepare the glaze by combining stout, mustard, garlic, brown sugar, Worcestershire, and honey. Pour into small saucepan and bring to a boil. Lower heat to a light boil and reduce by half. Set aside.
- Remove the ham from the oven and increase the oven temperature to 425°. Remove foil and brush the glaze liberally over the ham. Return it to the oven uncovered for about 10-15 minutes or until the ham’s internal temperature is 120°-130°. Garnish and serve.