Pyramid Hefeweizen Glazed Ham

For the glaze:

* 3 cups orange juice
* 1 1/3 cups light brown sugar
* 1 orange, zest only
* 1 bay leaf
* 1/4 teaspoons ground cinnamon
* 1 teaspoons ground black pepper
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground allspice
* 1/4 cup plus 2 tablespoons Pyramid Hefeweizen

Directions

* Combine all ingredients except the beer in a sauce pan. Bring to a boil.
* Reduce until it coats the back of a spoon.
* Remove from heat and add the beer. Glaze is ready to use.

For the ham:

* 1 (8 to 10-pound) fresh ham, shank end, bone-in and skin-on marinated for 12 hours in Pyramid Hefeweizen
* 1 1/2 tablespoons kosher salt
* 2 teaspoons freshly ground black pepper
* Add your favorite dry spices.

Directions

* Preheat oven to 450 degrees F.
* Remove ham from marinade and make 1/2-inch deep scores in skin and fat.
* Let stand at room temperature for 30 minutes before baking.
* Rub ham with spices.
* Cook at 450 degrees F for 1 hour.
* Reduce heat to 325 for remain 3-3 1/2 hours longer. 155-160 degrees F internal temperature.
* During last hour of baking, baste frequently with glaze and accumulated pan juices.
* Tent lightly with aluminum foil to prevent burning.

Enjoy with a Pyramid Hefeweizen...

Cheers...
Joe O'Leary
Kitchen Manager - Berkeley Alehouse