Honey Mustard Beer Glazed Ham

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This showstopping honey mustard beer glazed ham is slow roasted with ale until meltingly tender and brushed with a sweet and tangy honey mustard glaze made from our homemade beer mustard until deeply caramelized.

Prep Time10

Cook Time3

Total Time3 10

Course: Main Course

Cuisine: American

Servings: servings

Calories: 523kcal

Author: Alison Wiebe

Ingredients

4 - 6 lb ham shank or butt end
2 cans beer *see note
2 tablespoon butter
¼ cup grainy mustard
2 tablespoon honey
¾ teaspoon kosher salt
3 tablespoon brown sugar
1 teaspoon cornstarch

US Customary - Metric

Instructions

Preheat the oven to 325°F. Prep the ham by cutting off the skin if present. See instructions above. Leave a layer of fat on the ham. Place the ham with the cut side down on a rack in a roasting pan. Score the surface of the ham with a shallow crosshatch pattern.
Measure out ½ cup of beer and set aside for the glaze. Pour the rest of the beer into the bottom of the roasting pan. Place a piece of parchment paper directly onto the ham and then cover the whole roasting pan tightly with foil.
Bake the ham for about 2 ½ to 3 hours until it reaches an internal temperature of at least 140°F.
While the ham is roasting, prepare the glaze. In a medium saucepan combine the reserved ½ cup beer with the butter. Place over medium high heat and allow the butter to melt. Add the grainy mustard, honey, and kosher salt and whisk to combine.
In a small bowl combine the brown sugar and cornstarch, mixing together until there are no lumps. Bring the glaze up to a simmer and then quickly whisk in the brown sugar mixture. Allow the glaze to simmer for another a few minutes until thickened. Remove from the heat and reserve until ready to use.
Once the ham reaches an internal temperature around 130°F you can start to add the glaze. Turn the oven temperature up to 400°F. Remove the foil and parchment and brush a thick layer of glaze over the ham. Return to the oven uncovered and continue to roast for another 10 minutes. Add another layer of glaze and continue roasting. Repeat as necessary until the internal temperature has at least reached 140°F and the ham is well browned and caramelized.
When the ham is ready, remove from the oven and tent with foil. Let rest for a few minutes before serving. Slice the ham and arrange on a serving platter. Spoon some of the roasting pan juices over the ham and enjoy!

Notes

*To make this recipe non-alcoholic you can substitute with part apple juice and part water for the liquid in the roasting pan. For the glaze, use ½ cup apple juice instead of the beer.

Nutrition