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Brick Oven Roast Ham

Here's one for a 20lb fresh ham...

20 lb fresh ham
1.5L dark beer (preferably home made ale)
.75L blueberry sparkling wine (also home made)

Marinate the ham in the beer and wine for 2-3 three days, keeping refrigerated.

Set the ham on a rack set in a metal baking tray, with the fat side up.

Pour the marinade in the bottom of the baking tray.

Oven Firing
Fire your oven until it reaches 700F, and the carbon burns off the oven dome, then allow the temperature to fall to about 500F, as the fire burns down ( about a three Mississippi oven).

Push the coals to the side, and add a few pieces of smaller wood, about 2" rounds, which has a nice flavor, such as fruit or nut. Wait until they start to catch fire.

Set the ham in the oven and close the door, keeping the heat and smoke inside the oven.

Bake for about 4 hours, or until the internal temperature of the ham is 185F.

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brick oven ham

brick oven ham