- Difficulty 1
- Prep Time 10 min
- Cook Time 1 h 15 min
- Serves 6
This is the recipe you need to ensure a chill but totally delicious holiday spread. This honey and Scotch ale–glazed ham requires a few minutes of dead-easy prep that rewards you with a sticky-sweet coating and tender, crackly edged slices of meat. (Hey, you barely even need a carving knife!)
- 1/3 cup (80 mL) packed brown sugar
- 1/3 cup (80 mL) barrel-aged Scotch ale, or another sweet, malty beer
- 1/4 cup (60 mL) liquid honey
- 2 tbsp (30 mL) stone-ground or grainy mustard
- 2 tsp (10 mL) cornstarch
- 1/4 tsp (1 mL) garlic powder
- 2 kg spiral-cut ham
- 1. Preheat oven to 350°F. In a small saucepan, whisk together brown sugar, Scotch ale, honey, mustard, cornstarch and garlic powder. Bring to a boil. Reduce heat and simmer until thickened, about 3 minutes. Remove from heat and set aside.
- 2. Place ham, cut-side down, in a roasting pan. Pour half of glaze overtop; use a brush to coat ham evenly. Bake in preheated oven for 30 minutes.
- 3. Remove ham from oven and brush half of remaining glaze overtop. Return to oven and bake for 30 minutes.
- 4. Remove ham from oven and brush with enough of remaining glaze to coat (discard any remainder). Return to oven and bake until a meat thermometer inserted into centre of thickest unsliced area reads 140°F (see tips), 8 to 10 minutes.
- 5. Transfer ham to a cutting board and tent with foil. Let rest for 15 minutes before serving.
- Spiral hams are almost always fully cooked (check the packaging to be sure) and typically only need to be warmed through to a safe internal temperature of 160°F. Here, the ham comes out of the oven at 140°F, but the temperature continues to rise as it stands. Cooking time depends on size, but a good guideline is 13 to 15 minutes per each 450 g.
- If you are cooking a larger ham, simply make a double or triple batch of the glaze. You may need to adjust the amount of cornstarch in the mix, so start with less and whisk in more, 1/2 tsp (2.5 mL) at a time, as needed to thicken it up.
- The Scotch ale in this recipe is aged in barrels, which give the brew a deep caramel flavour. It’s often available in convenient single tallboy cans. If you can’t find it, another sweet, malty ale will work just fine.