Shelly's Recipe

BEER MARINATED BARBECUED PORK WITH MAPLE-MUSTARD SAUCE

Category: Pork I - Tenderloins and Roasts

1 (8 lb) bone-in half fresh ham (not smoked)*
3/4 cup coarsely chopped onion
1 cup pure maple syrup, divided
3/4 cup cider vinegar
2 1/4 cups beer, preferably flat
2 1/4 tsp freshly ground pepper
3/4 cup Dijon mustard
1/4 tsp salt

Pat meat dry using paper towels; place in 2-gallon resealable plastic freezer bag or large container. In blender, combine onion, 1/3 cup of the maple syrup and vinegar; blend until smooth. Stir in beer and pepper. Pour marinade over meat in bag. Seal bag; refrigerate at least 8 hours or overnight, turning at least once.

Place drip pan in center of grill or fold up sides of piece of foil and place in grill to catch drippings. For gas grill, turn on only one side to medium-low heat. For charcoal grill, arrange coals around outside edge of grill, leaving center clear; heat to medium-low.

Remove ham from marinade, reserving marinade. Place ham on unheated side of gas grill or in center of charcoal grill; cover grill. Grill 4 1/2 to 5 hours or until skin is mahogany-brown, meat is tender and internal temperature reaches 160 degrees. to 165 degrees., turning every half hour. If using charcoal grill, add about 10 coals to each side of drip pan every hour to maintain heat.

Meanwhile, prepare sauce. Strain beer marinade into medium saucepan; discard solids. Bring to a boil over medium-high heat; skim off foam and particles as they rise to surface. Boil 5 to 10 minutes or until reduced to 2 cups. Whisk in remaining 2/3 cup maple syrup and mustard. Reduce heat to medium; cook 10 to 15 minutes or until reduced to 2 1/4 cups. Stir in salt. Remove from heat; serve warm or at room temperature.

Place pork on cutting board; cover loosely with foil. Let stand 15 minutes. Carve into slices. (If desired, place covered pork in 200 degrees. oven until ready to carve.) Serve with sauce. TIP *If you'd like to use a smaller cut of meat, ask your butcher for an arm cut. This piece of meat is located by the shoulder and is connected to the hock; it is often called the fore shank. It is 4 to 5 lbs. Serves 12