Beer, Brown Sugar & Mustard Glazed Ham

Prep time 30 minutes Cook time 1 hour 15 minutes

Serves 18 people



  • 1 x 8-10kg ham leg, rind removed
  • Cloves, for studding (about 50)
  • A selection of mustards, to serve

Beer, brown sugar & mustard glaze

  • 375ml bottle dark ale
  • ½ cup brown sugar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon golden syrup


  1. 1.
    Preheat oven to 180˚C/160˚C fan-forced. Meanwhile, using a sharp knife, score the ham fat (not the flesh) in a honeycomb pattern at 2cm intervals. Wrap the hock in foil (this prevents it from burning).
  2. 2.
    Place ham on a greased rack in a large baking pan lined with foil (see tip in 'General Information' tab).
  3. 3.
    To make the glaze, combine all ingredients in a medium saucepan. Bring to the boil, stirring, over medium-high heat. Reduce heat and simmer, stirring occasionally, for 20 minutes or until reduced by a half.
  4. 4.
    Brush the ham fat a few times to evenly coat with the glaze. Roast, brushing with remaining glaze occasionally, for 1 hour or until ham is golden and caramelised. Set aside to cool for 30 minutes.
  5. 5.
    Slice and serve warm or cold with a selection of mustards.

General Information


For ease use a large disposable foil roasting dish.


If the glaze thickens on standing, warm the glaze over low heat so it spreads easily over the ham.