SendoftheMonth.com - The Great American Beer Club

Beer-Glazed Ham

The perfect recipe for buffet-style entertaining during the holidays!

Recommended beer: Ale or porter
1 5 lb. smoked ham
1 1/4 cup brown sugar
1 teaspoon ground cloves
1/2 tablespoon dry mustard
1/4 cup beer
plus
1 1/2 cup beer, for basting
Preheat oven to 350 degrees.

Remove any rind from the ham and score the fat. Place the ham in a baking pan. Make a paste of the brown sugar, cloves, mustard, and beer, and rub it into the ham. Place ham in the oven.
Cook ham for about 1 hour. Baste with beer every 15 to 20 minutes, until the ham is a very deep golden brown.

Beer to serve with this entree: Ale, porter.

Italian Sausages and Beer Casserole

Here's a hearty dish to serve after a day spent cross country skiing or downhill racing! Put the ingredients in your crock pot early in the morning and upon returning to your cabin at dusk, dinner is ready!

Recommended beer: Ale or bock
2 -3 lb. sweet or hot Italian sausages
1 large onion, sliced
1/2 cup mushrooms, sliced
1 14 oz. can kidney beans, drained
1 16 oz. can tomatoes, drained
1 1/2 cup beer

Place all ingredients in a crock pot. Cover and cook on low heat 10 to 12 hours.

Beer to serve: Ale or porter

Southern-Style Fried Chicken Breasts with Beer Gravy

The entire family loves chicken and Southern-style with gravy is best!

Recommended beer: Amber lager or pale ale
1/2 cup flour
1/2 teaspoon pepper
1/2 teaspoon salt
6 boneless chicken breasts
3 tablespoons vegetable oil

Gravy:
2 tablespoons reserved seasoned flour
1 cup milk
2/3 cup beer
1/3 cup water

Combine flour, pepper, and salt in a plastic bag. Add chicken, one piece at a time, and shake the bag to coat thoroughly. Reserve unused flour. Heat oil in a large, heavy skillet over medium heat and fry the chicken until crispy and golden brown on all sides. Remove chicken and drain on paper towels.

Add the reserved flour to the pan drippings and stir until smooth. Gradually add milk, then beer, stirring constantly until the gravy is smooth and thick. Adjust the consistency with the water, if necessary.

Arrange the chicken on a warm serving platter and ladle the gravy over the top. Garnish with fresh parsley and toasted, slivered almonds, if desired.

Beer to serve: Amber lager, pale ale.

All American Chili

Take along this chili to your next football tailgate party ... keep it warm in a large thermos and serve it in large sized mugs!

Recommended beer: Amber lager, pale ale
2 lbs. dried kidney beans
2 lbs. ground chuck
1 large onion, diced
1 green pepper, chopped
1/2 cup chopped celery stalks
1 tablespoon salt
1/4 cup sugar
3 cloves garlic
3 tablespoon chili powder
1 tablespoon dry mustard
2 bottles beer
2 6-oz. cans tomato paste

Soak the beans overnight in a covered pot. The next morning simmer beans with salt until beans are tender, keeping pot covered. Brown beef and onion in skillet, pour off fat. Add sugar, chili powder, garlic, mustard to beef with one bottle of beer. Cover and simmer 30 minutes.

Add tomato paste to beans and stir. Add beef, celery, peppers and beans together into a large pot and simmer 30 minutes adding remaining bottle of beer.

Cheddar muffins or herb bread are excellent complements to this chili.

Beer to serve: Amber lager, bock, wheat or steam beer.