Recipe Details

Sweet-Ale-Glazed Ham

Prep Time: 10 minutes
Cook Time: 2 hours


Cook to 145 F with 3 minute rest


7-8 pounds bone-in ham half, spiral-cut, cooked, with Honey Glaze Mix included
3/4 cup brown ale, OR porter beer
1 teaspoon mustard, grained
1/4 teaspoon black pepper, freshly ground

Cooking Directions

Heat oven to 350 degrees F. Place ham, face down, on rack in shallow baking pan. Cover pan tightly with foil. Bake in heated oven for
1 3/4 – 2 1/2 hours or until an instant-read thermometer inserted in the thickest portion (not touching bone) registers 135 degrees F. (about 15-18 minutes per pound).

Meanwhile, pour beer in small saucepan. Bring to a boil; reduce heat. Simmer, uncovered, until beer is reduced to 3 tablespoons, stirring occasionally. Remove from heat and cool slightly. Stir in glaze mix, mustard and pepper.

Remove ham from oven. Increase oven heat to 425 degrees F. Spread glaze mixture over ham. Bake, uncovered, for 5-10 minutes to set glaze until 140 degrees F. Remove ham from oven and cool slightly. Loosely cover with foil and refrigerate until serving time or up to 1 day in advance.

Serves 14 to 16.

Half-Time Ham Sandwich Board
To serve, slice chilled ham and arrange with an assortment of sandwich ingredients, including assorted artisan breads; Swiss, provolone or Havarti cheeses; Lettuce, tomato slices, sliced onions or roasted red peppers; and an assortment of mustards, mayonnaise and horseradish.

Serving Suggestions

Glazed ham with a kick. A great ham to have as the star of a sandwich buffet.

Nutrition Information

Calories: 342 calories
Protein: 38 grams
Fat: 13 grams
Sodium: 2337 milligrams
Cholesterol: 120 milligrams
Saturated Fat: 5 grams
Carbohydrates: 17 grams
Fiber: 0 grams

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About the Cut: Ham

Cured ham is leg meat that has been dry- or wet-cured. Hams are labeled according to the amount of water added to the ham during the curing process. Because the leg muscle is a well-exercised part of the hog, ham is surprisingly low in fat.

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About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Tips and Tricks

Buying, Handling & Storage Tips

The National Pork Board does not encourage freezing cooked ham, since it affects the quality and mouth-feel of the meat However, leftover ham for use in soups or casseroles can be cut up into slices or cubed and stored in the freezer for 2 to 3 months.

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Butcher's Tips

All varieties of cured ham are either boneless or bone-in. Bone-in hams are traditionally considered more attractive and boneless are considered easier to serve because of simplified carving. Bone-in hams are available in a variety of shapes - whole or as a shank or butt half. Boneless hams also are available in a variety of sizes.

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