Brew-Glazed Ham with Biscuits

Directions

1. Preheat the oven to 325°F . In a small roasting pan place the ham flat side down and pour about 6 oz (or half the can) of NA beer over and around the ham. Cover the entire dish in foil and roast about 1 ½ hours or longer depending on the size of the ham, until the internal temperature reaches 140°F .
2. Make the glaze. In a small saucepan or pot, combine the remaining NA beer, maple syrup, crushed garlic, rosemary,and the juice and zest of the orange. Bring this to a boil over medium high heat, and simmer for 15-20 minutes until slightly reduced and somewhat thickened. Set aside to cool to let the flavors of the rosemary and zest infuse the glaze.
3. Make the biscuits. In a large mixing bowl combine the flour, butter and salt, and sugar if using, tossing the pieces together and giving a little squeeze of the butter into the flour with your fingers as you go. You can switch to a pastry cutter or two butter knives to continue cutting the butter into the flour until you have large pea sized pieces. Pour in the buttermilk and working quickly using a wooden spoon or spatula incorporate the ingredients until you have a shaggy dough. Press the mixture into a rough disc shape, wrap in plastic wrap and chill for 15-20 minutes.
4. After this point roll the rough to about a ¾ ” thickness and cut into 6 biscuits using a 3” cutter- re rolling the dough scraps as you work, you will end up with a few extra biscuits (not a bad thing). Return the newly cut biscuit dough to the fridge until ready to bake.
5. Once the ham has reached 140°F internally, remove from the oven and turn the oven heat up to 425°F. Brush the ham with the glaze and roast for 30- 40 minutes brushing with the glaze and rotating the roasting pan every 10 -15 minutes, until the ham is deeply golden brown and delightfully lacquered.
6. You can bake the biscuits at the same time as the ham finishes roasting, just bake them on the top rack of the oven for 15 minutes during one of the ham roasting intervals. Alternatively, if multi tasking isn’t your thing- swap the biscuits into the oven once the ham is out, and resting tented with foil. Serve the warm biscuits with the ham and any roasting juices in the pan immediately.