Mains · By Sharon
Mom's Glazed Ham (Beer, Mustard)
We have done many different glazes on hams over the years, but this one with broth from the beer is the best! As a family we always found that a ham had many uses after the initial feast: sweet and sour stir-fry was a favorite, along with a pasta carbonara (ham instead of pancetta or bacon), and of course Grandma's green-bean soup using the leftover ham-bone for a wonderfully smoky broth. These great uses of leftover ham became mainstays of our busy working/studying lives. Phil's heritage pigs have provided us with amazing hams since 2023, and this glaze with beer broth makes them incredible!
Ingredients
- Bone-in ham, about 1.5 kg to 2.5 kg
- 2 tbsp yellow mustard
- 2 tbsp grainy mustard
- 1 medium-large red onion, cut into 4 very thick slices (1.5 cm thick)
- One bottle/can of rich beer, like an amber — 1½ cups (355 ml can)
- 2 tbsp maple syrup
Method
- 1
Set oven to 325°F (conventional) or 300°F (convection) — low and slow is best for ham. Place your 4 thick onion slices in the base of a suitable baking pan or roaster. They are a foundation on which to place your ham (right on top of the onion slices). The ham is suspended just above the liquid (beer) as it roasts.
- 2
Mix together your mustards and spread over the ham.
- 3
Pour the beer around the ham, and add the maple syrup.
- 4
Bake for up to 1.5 hours, depending on size (~15 min/pound) — first hour covered (keeps ham moist), then uncovered for a bit to brown glaze.
- 5
Remove ham and let rest while you make gravy. Pour beer broth into a pot or pan. Mix 3 tbsp cornstarch with some water to create a runny paste. Add this to your broth and bring to a boil. If not thick enough to coat a spoon, use more cornstarch. Test for salt, and add some fresh-ground pepper.
- 6
We like to serve the ham with mashed potatoes since there is such a rich gravy with this style of braised ham.
A note from Sharon
Drink/wine pairing: a pinot noir or a syrah is wonderful with this, and if you prefer white, go with an off-dry Riesling.
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