Baked Christmas Ham

• 1 whole 10- to 15-lb/5 to 7.5 kg ham
• 20 to 24 cloves
• 1 bottle Guinness stout
• 2 cups/400 g dark brown sugar, plus more as needed

1. Put the ham into a pot large enough to hold it with some room left over, then fill with water to cover.
2. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, covered, for 3 hours, skimming off any foam that rises to the surface from time to time.
3. Preheat the oven to 475F/250C (Gas Mark 9).
4. Carefully remove the ham from the pot and pat dry, then peel off the skin, leaving a layer of fat.
5. Stud the fat all over with cloves, spacing them as equally as possible.
6. Put the ham on a rack in a large roasting pan, drizzle with Guinness, then sprinkle brown sugar all over the ham, packing it down with your hands to form a crust.
7. Add additional sugar if necessary to cover.
8. Bake for 30 to 40 minutes or until the crust is dark golden brown.

ham, cloves, stout, brown sugar

Taken from www.cookstr.com/recipes/baked-christmas-ham (may not work)