Beer and Mustard Ham

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking to add some flavor and excitement to your next ham dish? Look no further than this delectable Beer and Mustard Ham recipe. The combination of rich beer and tangy mustard creates a mouthwatering glaze that perfectly complements the succulent ham. With just a few simple ingredients, you can create a show-stopping centerpiece for any occasion. Whether it's a holiday feast or a Sunday family dinner, this recipe is sure to impress.

Keywords: beer, mustard, ham, glaze, recipe

Beer and mustard ham recipe details

Beer and mustard ham recipe, recipe Rating: 4.6
Number of votes:106

I use an electric roaster for this bone-in ham recipe that my mother has been using since her childhood. Small changes may have to be made for making the ham in a traditional oven.
Ready in: 6 hours 10 mins

Ingredients

Serves: 16

• 1 (18-22 pound) bone-in ham (preferably not spiral sliced)
• 1/2 cup Dijon mustard
• 2 (12 fluid ounce) bottles or cans beer
• optional:
• 2 tablespoons dried parsley
• 2 teaspoons mustard seeds

Preparation method

Prep: 10 mins | Cook: 6 hours

1. Place your ham fatty side up in an 18 quart electric roaster (you may grease the sides if you feel it is necessary, I find it doesn’t much matter with this recipe) and score the fat.
2. Slather your ham with half of the Dijon. You may use a basting brush for this or you can just get your hands dirty. Now would be the time to add the optional parsley and mustard seeds if you’re using them. Pour one bottle of beer over the ham. Cover and turn the roaster on to 450 degrees F for 1 hour.
3. After 1 hour turn the heat back down to 325 degrees F for 2 and a half more hours (try not to repeatedly open the lid; basting should not be necessary, but repeated openings of the roaster will cause the ham to dry out). At that time open the lid and put on the rest of the Dijon mustard (now would be a good time to use that basting brush) and pour on the other beer. Cover again and continue to roast at 325 F for 2 more hours.
4. Finally raise the heat once again to 450 degrees F for half an hour.
5. Let rest 10 minutes and then carve as you see fit.