Ham braised in beer - Testing

http://www.banlieusardises.com/jambon-a-la-biere/
https://www.recipetips.com/kitchen-tips/t--753/boiling-ham.asp

0 - compare the boiling instructions with the existing ham recipe.
00 - look up the use of molasses instead of sugar - note at end indicates molasses helps remove salt from the cured ham
000 - look up the use of milk to boil ham - uses, advantages, function
0000 - look up other beer-based ham recipes

1-I think I used an unsmoked boneless ham, which allowed me to shorten the cooking time considerably. I've added the alternate instructions in the notes. The flavour was good and the meat very tender, but I'm curious about the beer - is it just flavouring or is there chemistry with the meat involved? Also, for a smoked ham, is the 3-4 hours really necessary? Or is it because of the bone?
2 - Delicious! And Ben-approved. Used a smoked ham this time. And some notes for next time. Ok, size of ham is important to account for. I put in a little 4lb ham and after 4 hours of slow cooking on the wood stove the meat was already totally falling off the bone. It only makes sense that the 2+2+4=8 hours of cooking is for a big 10lb+ ham. I did a bit more research and have more to add in the recipe. Also, it was maybe a little bit dry, so I'm curious what will happen when I leave it in to cool completely in the liquid before roasting it.

3 - (pre-baking) I've removed the boiling instructions in this since I now have a standard recipe for that step which I quite like. It may also help me realize that this is a long, slow recipe.

UPDATE - the changes I made worked very well indeed. Very moist. The one thing to tweak is the long cooking time - it went over 155F which may have made it a bit dryer than it could have been, so 25 minutes per lb might be too much. I will alter it to 20 minutes per lb and add that if it isn't at 155F to check every 10 minutes.

1 picnic style smoked ham (If using a fresh ham, see NOTES)

1/2 cup (125g) brown sugar
1 tsp dry mustard
1 bottle of lager-type beer
1/2 cup water

15+ cloves

1. Preheat the oven to 275F.
2. If you've boiled your own ham, cut away the skin (keep to make crackling if you want) and leave about 1/4 to 1/2 inch of fat.
3. In a small bowl mix together the sugar, mustard, beer and water. 
4. Put the ham in a roasting pan or casserole with a lid. Pour over the beer mixture. 
5. Cover and cook for 25 minutes 20 minutes per lb of ham, or until the meat falls off the bone and is fork-tender, or until the internal temperature reaches 155F. If the right temperature is not achieved, put back in and check every 10 minutes until you hit the 155F mark.
6. Score the fat with a grid pattern and poke in the cloves the intersections of lines.
7. Increase the temperature to 400F, put ham in an over-ready dish and spoon over some of the braising liquid; bake, uncovered, for another 10-15 minutes (or try the broiler) just to get the top to caramelize a bit.
8. Allow the ham to cool for about 20 minutes before carving.