"Guinnes maple glazed ham"

It's Christmas and you will only have to make this ham once a year, so don't complain about all the steps. Stop being lazy!

First, the biggest question is always what size ham should I buy? I say select the biggest ham that your oven can fit. Hey, left over ham is the best.

Secondly, you will need to pre soak the ham at least twice to remove some of the saltiness. (Once if you like the salty taste or make it three times if you want it to taste even less salty)

Thirdly, score the skin of the ham evenly and deeply, but only the skin! This does 2 things. Helps render the fat and makes for dramatic presentation.

To make the glaze you will need:

3 bottles of Guinness

3 bottles of Vitamalt

1/2 cup maple syrup

1/2 cup honey

1/2 cup pineapple juice 

1/2 cup fine diced pineapple  

1/2 cup dijon mustard

4 cloves

2 cinnamon sticks

4 allspice seeds

Before you begin, toast the spices to rejuvenate them. And please make sure they are fresh and not been in your cupboard since Baby Jesus was in a manger. Also, to to measure the honey and syrup, coat the measuring cup with oil so that the slide out without sticking.

Add the liquids less the mustard  and pineapple pieces and reduce the glaze by about half or until it thickens. Mix in the mustard and pineapple. 

The Guiness will have bitter notes so if you don't like that flavor profile add 1 less Guiness and 1 more Vitamalt.

To roast the ham use a roasting rack or set it on top of a mirepoix. (GOOGLE IT). Roast the ham for 3 hours at 275 rotating the pan every 30 minutes.  Start to baste the hammer the last 1 hr of the process.

Then blast it for 15 minutes at 400 to caramelize it. Be careful not to let the glaze burn.

Remove from the oven and continue to baste. I would also add the ham drippings to the glaze and serve it like a "gravy"!