Brown Sugar, Mustard, and Beer Glazed Ham served with Herbed Fingerling Potatoes

This is a fun cooking with beer recipe and I imagine the effect isn’t too dissimilar to the notorious Coca-Cola glazed ham, although I’ve never tasted one myself. Of course whatever beer you choose will influence the taste of the ham so I recommend you drink one while preparing the food to give you a good idea of the flavor profile.
The potato salad was developed to go along with the ham served cold. The capers give it a nice kick. No mayonnaise keeps it picnic friendly.

Brown Sugar, Mustard, and Beer Glazed Ham

1 fully cooked smoked ham
12 ounces dark beer
1 cup brown sugar
2 teaspoons ground mustard, such as Coleman’s
2 tablespoons red wine vinegar

Place ham face down in shallow roasting pan. Pour beer over top, reserving 2 tablespoons. Cook uncovered at 350F for 1 hour, basting every 15 minutes.

In small bowl combine sugar, mustard, and beer so it forms a thick paste. Score fat on ham in crisscross pattern. Spread sugar mixture over ham. Bake another 30-45 minutes until internal temperature reaches 140F.

Herbed Potato Salad

2 pounds fingerling or small new potatoes, halved or quartered if large
3 tablespoons extra virgin olive oil
2 tablespoons champagne vinegar
3 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
1 tablespoon chopped capers
Coarse sea salt and freshly ground pepper

Cover potatoes with cold salted water, bring to boil, and simmer until just tender. Drain potatoes and allow to cool to room temperature.
Combine rest of ingredients and toss with potatoes. Salt and pepper to taste.

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