I'm having baked ham for dinner today. According to Micheal Jackson's beer book, basting it with a sweet beer makes it nice. My girlfriend suggested Schneider Aventinus. What do you think? Thanks
Aventinus is a deliciously dark full beer with sweet flavours and a very rich malty taste. Perfect for cooking ham with!
I'd put the presoaked ham in tinfoil, pour over some Aventinus, and even add mustard and pepper/spices to the mix. You could even make a glaze afterwards with a mix of a little beer, some brown sugar, mustard, pepper etc. Just make the glaze mixture and 20 mins before the end of cooking, open the foil and spoon on, leaving uncovered until ham is ready.
"Ichiban":1mm1fhsc wrote: Aventinus is a deliciously dark full beer with sweet flavours and a very rich malty taste. Perfect for cooking ham with!
I'd put the presoaked ham in tinfoil, pour over some Aventinus, and even add mustard and pepper/spices to the mix. You could even make a glaze afterwards with a mix of a little beer, some brown sugar, mustard, pepper etc. Just make the glaze mixture and 20 mins before the end of cooking, open the foil and spoon on, leaving uncovered until ham is ready.
In fact, I might have ham myself tonight...!![/quote:1mm1fhsc]
Thank you very much.
&quot;kenmc&quot;:28g5jksl wrote: /me thinks waste of good aventinus! <!-- s:( --><img src="{SMILIES_PATH}/icon_sad.gif" alt="" title="Sad" /><!-- s:( -->
sorry![/quote:28g5jksl]
Don't worry. There was plenty left over. It turned out delicious. The beer gave it a subtle sweetness. Drinking the beer with the meal was a real pleasure.
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