Sugar Stout Glazed Ham

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This recipe is for Ham lovers who want to try an exciting new flavour apart from the traditional pineapple-glazed method of preparing Christmas ham and want a foolproof step-by-step guide they can trust. You’ll learn how to cook a super moist ham, that is delectable, finger-licking as it’s paired with an eternally memorable sauce.

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Sugar Stout Glazed Ham Recipe

Sugar Stout Glazed Ham Recipe



  • Oven


  • 4 kg / 8 lb Lilan's Country Style Ham

  • Heavy-duty foil paper

  • For the glaze

  • 1 1/2 cups brown sugar

  • 1/2 cup honey

  • 2 bottles stout beer

  • 1 tbsp cane vinegar

  • 1/4 tsp pimento powder

  • 2-3 heads of garlic

  • 3 large onions

  • Olive oil

  • Salt




Thaw ham in refrigerator 1-3 days before baking depending on the size of the ham.

Prep and first bake

When ready to bake, preheat oven of 180 degrees C / 350 degrees F while ensuring the baking rack is in the center of the oven. Bring ham to room temperature on the countertop (about 45 minutes)
Remove the packaging from the ham and cover fully in heavy duty foil paper. Place the foil-wrapped ham thickest side up, on a rack over a deep baking pan.
Pour 4 cups of water into pan and carefully place it in the hot oven,
Bake for 2 hrs 40 minutes or insert an oven-safe thermometer (probe-style is best) and bake until the deepest part of the ham hits 130 degrees F. *If your ham is smaller or bigger refer to the ham baking guide to calculate baking time per pound on the package.

The Glaze

To make the glaze, put the sugar, stout, pimento powder, vinegar and honey into a pan and stir over a low heat.
Bring to the bowl, lower the heat and simmer for 3-4 minutes, until you have a glossy dark syrup.
Do not leave unattended, as it can easily boil over.
Slice off the tops of the garlic and onions, drizzle with oil and salt then place on foil-lined try in the oven to roast.
Place in oven to roast on the lowest rack 30 minutes before removing your ham to glaze.

Glaze and Final Bake

Remove baked ham from oven and use a knife to cut away the skin from the ham, (it should easily peel off once fully cooked) leaving behind an even layer of fat.
Lightly score the fat all over in a crisscross, diamond pattern, taking care not to cut into the meat.
Stud the center of each diamond with a clove.
Pour off water bath and place ham directly into the baking pan lined with the foil paper used during baking as the base.
Pour half the stout glaze over the ham and return to oven to 450 degrees to bake for another 15 minutes, then remove the roasted garlic and onion and add them to the remaining glaze.
With a pastry brush or spoon keep basting with the remaining glaze and pan juice until a rich dark caramelization is reached.

Plating and Garnish

Remove from the oven and leave to rest for 15 minutes before garnishing with the onion, fresh fruits like orange slices and rosemary.
Carve and serve warm with the accompaniments and remaining sauce.


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