Roast Ham in Stout
150mins plus cooling
Alcohol Beer Main Course Eggless Britain Europe
Onions, sliced into rings
fl.oz. Stout or other dark beer
teasp Caraway Seeds, crushed
Preheat the oven to 200C, 400F, Gas mark 4.
Wash and dry the ham and remove the rind. Place in an ovenproof casserole
together with the onions.
Pour over the stout and roast, uncovered, for 2 hours, turning occasionally.
Drain the cooking liquid from the casserole into a large measuring jug. Cover
the meat loosely with foil and return to the oven to keep warm.
Slightly cool the cooking liquor and skim off any surface fat.
to 360ml/12 fl.oz. with water if necessary.
Heat the butter in a pan, add the flour and cook for 1-2 minutes. Gradually add
the cooking liquor, stirring
all the time, and cook until the sauce thickens. Season with caraway seeds and
black pepper and
continue to cook for a further 5 minutes, stirring.
To serve - transfer the meat to a carving dish, pour a little of the sauce over
the meat to glaze and place the remainder in a sauce/ gravy boat. Serve hot.
Pork/Bacon Recipes | General
Pork Prep & Cooking Times |
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart.