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Beer Glazed Ham

Posted in : Brunch, Holiday, Mains on by : Christine

It’s hard to find a ham that hasn’t been spiral sliced these days butt (pun intended) if you can please use it for this recipe

Beer Glazed Ham
A great holiday meal or just a weekend treat if you find a good sale on ham! Easy to prepare and never disappoints. A sweet, savory and moist way to enjoy everyone's favorite holiday pork.
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  1. 1 3-4# ham (a real ham not canned)
  2. 1 c beer, preferably a dark or craft beer (Octoberfest anyone?), something with flavor, ale or stouts work well too. Do not use a larger. If you need a non-alcoholic substitute use ginger beer (pref), ginger ale or root beer - not diet!
  3. 1 c brown sugar
  4. 1 T flour
  5. 1 t dry mustard (see notes)
  6. 2 T red wine vinegar
  7. 1/2 t ground clove
  1. Preheat oven to 350*.
  2. Place ham in a deep roasting pan, just large enough to hold it, and pour the 1 cup of beer over it.
  3. Bake uncovered for 1 hour, basting every 15 minutes with the beer and pan drippings.
  4. Remove ham from the oven and let cool slightly, then score fat diagonally in a crisscross pattern. Make sure you cut deep enough to get through the fat, you want the glaze to penetrate to the meat.
  5. If using a spiral cut ham omit this step but lightly ruffle the layers a little bit. Again, you want the glaze to get in there.
  6. Remove most of the drippings from the pan and save for soup or gravy. Leave a little so ham glaze doesn't burn on the bottom of the pan.
  7. Combine sugar, flour, mustard, vinegar and enough beer drippings from pan to make a paste-like glaze.
  8. Spread the ham with the glaze. I spread on half to fully coat and then pour the rest on top and let it run down.
  9. Return ham to oven and roast for 30-45 minutes or until the glaze is set and the ham cooked through (internal temp 140*). I like to spoon the glaze back over the ham a couple more times just because.
  10. Now the hard part - let the ham rest a few minutes. Ham is best just warm or at room temp. If you like you can drizzle with some of the drippings.
  1. Specific ingredients are what count here. If you try to use Budweiser and and yellow mustard, which I love with hot dogs, they will not work with the brown sugar and clove in this recipe.
  2. If you don't have dry mustard and don't want to go buy it just for this recipe then use 1T of a good prepared mustard like a stone ground or creole. Just not yellow or dijon.
  3. I use ground clove instead of the old method of studding the ham with whole cloves. I hate having to pull all those little suckers out or biting into one that you missed.
  4. I have found that the perfect pan for this is deep foil pan. fits a pork butt perfectly and no clean up!
  5. Add thyme to the glaze for an herbal flavor.
  6. I like experimenting with other spices like garam masala and 5-spice instead of the clove.
Christine Cuisine http://christinecuisine.com/

Beer Glazed Ham
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Beer Glazed Ham
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