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Traditional Baked Ham in Beer & Mustard

Take the stress out of preparing your Christmas ham this year with this tasty recipe made with stout, brown sugar and cloves. 


  • 2 kg small leg ham or leg ham portion, skin on

  • 2⁄3 tbsp cloves (whole)

  • 1/2 cup stout, or dark ale

  • 2 tbsp brown sugar

  • 2⁄3 tsp Keen's mustard


  • 1.

    Preheat oven to 200oC. Place the ham in a baking dish or oven proof casserole dish.

  • 2.

    Remove the skin from the top of the ham, leaving some fat layer exposed, and stud this with the whole cloves in an even pattern.

  • 3.

    In a bowl, combine stout, brown sugar and Keen’s mustard to form a marinade and brush the ham all over (leave some to baste again). Drizzle with remaining stout mixture.

  • 4.

    Place in the hot oven and bake for 20 minutes. Baste again and bake a further 20-25 minutes.

  • Serving suggestion:

  • 1.

    Serve thickly sliced with creamy mash and drizzled with reduced stout mixture, or as a centrepiece for your Christmas table.


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