A fruit beer will pick up the pineapple in the recipe nicely and, while there are some tropical fruit-flavoured brews out there, this one is a touch more even-tempered. The aroma and taste of fresh apricot juice adds to a lightly hopped, creamy-textured ale that finishes dry.

How to cook that ham first time around? “It’s really pretty straightforward,” says our trusted recipe developer Eshun Mott. “Buy the right kind of ham for your needs. Heat it low, slow and covered until the internal temperature is about 120°F (50°C), then use a tasty glaze. Turn the heat higher and roast 10 minutes longer or until glaze has caramelized and internal temperature is 140°F (60°C).”

A rich, complex American IPA from an admired Ontario craft brewery. Despite an alcohol by volume (ABV) of 6.8%, it’s elegantly balanced with a light malty heart offsetting Galaxy and Mosaic hops. Pleasantly bitter, with aromas of grapefruit, mango and pine, it offers just the refreshment a great sandwich needs.

A regular contributor to Food & Drink for 16 years, Heather has a favourite way to treat a ham bone. “Use it to start a soup stock with lots of water, onion, bay leaves, peppercorns and thyme,” she says. “Then I like to add canned beans, diced canned plum tomatoes, carrots, lots of garlic, some chili and any leftover shredded ham, spicy dried sausage and chicken, too.”

This clean, crisp lagered ale is inspired by German kölsch beers with flavourful, grassy hopping and a bright apple aroma. It won’t overwhelm any of the subtle flavours in the soup but reaches out to harmonize with them, finding a special affinity with the pumpernickel croutons. 

One of Monda’s first assignments for Food & Drink was a feature on ham in our Spring 2011 issue. Those recipes include her Spiral-Cut Ham with Saffron Champagne Sauce and a small Moroccan Spiced Ham with Pistachio Couscous Stuffing.