DRAFT Magazine

It’s Magic Hat! We told you earlier about the brewery’s excellent Feast of Fools seasonal 12-pack, loaded with two new brews (like Howl) and two old faves (like #9). Making the mix pack even handier is the guide Magic Hat sent us on how to pair its beers with an entire holiday spread, recipes included. Our two favorites, below.

HAM WITH #9 GLAZE
Serves about 10

1 5 lb. bone-in ham
½ cup Magic Hat #9
¼ cup light brown sugar
¼ teaspoon ground cloves
¼ teaspoon cinnamon
zest from 1 orange

* Center a rack in the over and preheat the oven to 325 degrees. Cut a cross-hatch pattern in the top layer of fat on the ham.
* Cook the ham according to its label. The ham you buy will either be fully cooked or partially cooked; fully cooked hams should bake 10 to 12 minutes per pound, or until a thermometer inserted in the thickest part of the meat reads at least 140 degrees. Partially-cooked hams should bake for 15 to 20 minutes per pound, or until the internal temperature reads at least 160 degrees.
* In a small bowl, stir together #9, the sugar, cloves, cinnamon and orange zest. Set aside.
* Remove the ham from the oven about one hour before cooking is complete. Spoon the glaze over the ham and return it to the oven, basting occasionally.

HOWLINGLY GOOD GINGER BREAD
Serves about 9

2½ cups all-purpose flour
1 cup Magic Hat Howl
1 cup molasses
1 stick unsalted butter, plus more for butter pan
½ cup sugar
2 eggs
2 teaspoons pure vanilla extract
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
zest of 1 orange
lemon curd or sweetened whipped cream for serving

* Center a rack in the oven and preheat the oven to 350 degrees. Generously butter an 8-by-8-inch cake pan. Set aside.
* Using an electric mixer or a wooden spoon, cream together the butter, sugar, eggs and vanilla.
* In a separate large bowl, combine the flour, ginger, cinnamon, cloves, baking soda and salt.
* In a saucepan, heat the Howl until bubbles form around the edges. Stir in the molasses. Alternately add the flour mixture and the Howl mixture to the creamed butter mixture, stirring well between additions. When all ingredients are incorporated, stir in the orange zest.
* Pour into the prepared pan and bake for 50 minutes, or until a tester inserted in the middle comes out clean. Serve warm or at room temperature, from the pan, with a dollop of lemon curd or whipped cream.