ham bbq recipe ginger ale

Continue to bake uncovered. Remove the foil and brush the glaze on the ham.

Ginger Ale Ham Glaze Recipe Cdkitchen Com

Place ham in pan and pour ginger beer and fruit juices in the pan around the ham.

. Heat the honey ginger ale mustard and vinegar in a small saucepan until bubbly. Bake uncovered for 325 degrees for 15 minutes per pound basting occasionally with Ginger Ale and pan juices. Cook until reduced and a bit thicker about fifteen minutes.

Whisk first 8 ingredients in medium bowl and set aside. In a buttered measuring cup mix about 2 tablespoons of liquid from the pot with the glaze ingredients. Pour the glaze over the ham.

Move the ham to a cooler edge of the grill and cook for 10 to 12 minutes basting occasionally. Bake uncovered at 325 degrees F for 15 minutes per pound. Bake 1 hour I usually cover loosely with foil afraid of drying it out.

Preheat oven to 300 degrees F. In a saucepan combine wine mustard molasses and cayenne pepper. Grill ham covered over indirect medium heat for 3-4 minutes on each side or until heated through.

Preheat oven to 300F. Place vegetables on the bottom of the crock pot place ham on top and then pour ginger ale overall. Cover and cook on low for about 5 to 7 hours or until vegetables are just tender.

Place ham in a roasting pan. Line large roasting pan with foil. Baste the ham occasionally with the ginger ale and juices in the bottom of.

Remove from the oven and allow resting 15-20 minutes before slicing ham. Attach pineapple slices to outside of ham with toothpicks. Seal bag and turn to coat.

Rinse the ham steak in cold water. Make shallow cuts in fat 1 inch apart in a diamond pattern. Combine the brown sugar and 14 cup of the ginger ale in a small bowl.

Step 1 Place the joint in a large pan over the hob or burner and add 7 quarts of dry ginger ale. Pour over the ham. Place ham on a rack in a roasting pan.

During final 30 minutes of baking brush brown sugarGinger Ale mixture over ham. Heat the brown sugar mustard vinegar ginger ale in a small saucepan until bubbly. Cover loosely with foil.

Prepare grill for indirect heat. Roast the ham for about 2 12 to 3 hours depending on your ham instructions for the weight you bought. Rub brown sugar over the ham.

In a medium bowl combine the remaining ingredients and mix well. After the hour of baking time remove the foil and spoon half of the glaze on the ham. Place the ham on a rack in a roasting pan and pour the ginger ale over the top.

Place ham fat side up in a roasting pan. Pour the remaining 1 cup of Ginger Ale directly over your ham in a baking pan. Cook for another fifteen minutes.

Preheat the oven to 325 degrees F. Preheat the oven to 240C. Cover the pan with foil and bake according to the package directions.

In a large resealable plastic bag combine the first eight ingredients. Combine the ginger ale brown sugar and mustard together in a separate bowl set aside. Simmer uncovered for 6 minutes.

Drain and discard marinade. Preheat oven to 425. Baste with half the sauce.

Meanwhile in a small bowl combine the brown sugar and mustard. Place the ham in a shallow roasting pan and pour the glaze over the ham. Cook until reduced and a bit thicker 10 to 15 minutes.

In a medium saucepan combine the wine mustard molasses and cayenne. Secure a cherry into the middle of each pineapple slice again using toothpicks. Grill the ham steak on one side at a medium heat and turn it after 4 to 5 minutes it will turn light brown.

Bake for 1 12 hours. Bring to the boil and then reduce to a low simmer with the lid on for about 2 hours or adapt to the size of your joint giving an hour per kilo. Stir in ginger ale.

In a deep saucepan place the gammon skin side down with the onion and cover with the ginger beer. Pour glaze over ham. Stir well and set aside.

About 20 minutes before the ham is finished remove the foil and spoon the mustard mixture over the ham. Add ginger ale and bourbon to pan. Pour the remaining ginger ale evenly over the ham and place the ham in the oven.

Increase oven temperature to 325F. Bake covered at 325 for 4 to 4 12 hours or until a meat thermometer inserted into ham registers 140 basting with pan juices every 30 minutes. Stir in the ginger ale.

Trim tough rind from upper side of ham and score fat in a diamond pattern. Remove carefully from the pan and allow to cool a bit. Score the ham and add the whole cloves if desired.

Pour reserved pineapple juice into. Combine brown sugar and ¼ cup Canada Dry Ginger Ale. Pour ginger ale into the roasting pan.

Place the ham in a baking pan. Bake for 1 hour more basting the ham every 15 minutes. Bring to a simmer and simmer for 5 minutes.

Bring the pan to the boil then lower the heat slightly so that it keeps bubbling steadily for 4. Refrigerate for 8 hours or overnight.

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