Ingredients

• 5-6lb fully cooked bone-in ham
• 1/2 cup of Guinness
• 1/4 cup of honey
• 1/4 cup of butter
• 6 small parsnips, peeled and halved
• 1lb of pearl onions
• whole cloves

Instructions

1. Preheat oven to 325°F

2. Score ham by making diagonal cuts in fat in a diamond pattern. Stud the ham with cloves.

3. Place ham on a rack in a shallow roasting pan. Insert a meat thermometer into thickest portion of the ham. (The thermometer should not touch bone.)

4. Bake for 30 to 60 minutes or until thermometer registers 120°F

5. While the ham is baking, make the glaze. In a small saucepan, combine stout, honey, and butter. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Set aside.

6. In a small skillet, cook parsnips in a small amount of boiling water for 5 minutes; drain. Arrange parsnips and onions around ham. Pour glaze over ham and vegetables.

7. Bake for 45 to 50 minutes more or until thermometer registers 140°F and vegetables are tender, spooning pan juices over ham and vegetables once.

8. Remove roasting pan from oven and allow to cool for 30 minutes before carving.