Belgian Beer-Braised Ham with Mustard and Brown Sugar Glaze
Why this recipe works
- Gentle beer braise: Braising the cured ham in ale with onion, bay and cloves keeps the meat moist while building a savoury base for the sauce.
- Balanced glaze: Dijon mustard cuts through the brown sugar, giving the glaze sweetness without making the ham feel heavy.
- Flexible serving: The ham slices neatly for a main meal and holds up well for leftovers, especially when reheated with some of the reduced juices.
Get the most out of this recipe
Ingredient notes
- Choose the right ham: Use a cured boneless ham that fits comfortably in the Dutch oven so the ale can come partway up the sides for even braising.
- Pick a balanced ale: Use an ale with good malt character rather than an aggressively bitter beer, as bitterness becomes more pronounced once the juices reduce.
- Season cautiously: Cured ham is already salty, so taste the reduced pan juices before adding any extra seasoning.
Timing notes
- Mostly hands-off cooking: The active work is brief; most of the time is slow oven braising, followed by glazing and reducing the pan juices.
- Rest before slicing: Letting the glazed ham rest helps the juices settle and makes it easier to carve clean, even slices.
- Use the resting time: Reduce the strained braising liquid while the ham rests so the sauce is ready when the slices are served.
Common mistakes
- Boiling the braise too hard: Keep the liquid at a gentle simmer before it goes into the oven; vigorous boiling can tighten the meat.
- Letting the glaze catch: The brown sugar glaze can darken quickly, so cover the ham loosely if it starts colouring before the glaze has set.
- Overcooking the centre: Use a thermometer and aim for about 60°C (140°F) in the centre, or 63°C (145°F) with a short rest when serving vulnerable groups.
Make-ahead tips
- Braise ahead: The ham can be braised in advance, cooled, then glazed and roasted closer to serving for the best caramelised finish.
- Store sauce separately: Keep sliced ham and reduced juices in separate airtight containers so the meat reheats gently without becoming waterlogged.
- Reheat gently: Warm slices in a 160°C (320°F) oven with a little of the reduced juice until piping hot.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 160°C (320°F). Peel the onion and cut it into thick wedges.
- Stud the cured ham all over with the whole cloves. Set the ham in a dutch oven and scatter in the onion wedges, bay leaves, and black pepper.
- Pour in the ale beer, aiming for the liquid to come about halfway up the ham. Bring to a gentle simmer on the hob, then cover with a lid.
- Transfer to the oven and braise for 1 hour 45 minutes, turning the ham once halfway through. It is ready when very tender and the centre reaches about 60°C (140°F).
- Lift the ham onto a roasting pan. Whisk the Dijon mustard and brown sugar together, then brush it all over the ham.
- Roast uncovered for 20 to 25 minutes, brushing once more halfway through, until the glaze is glossy and caramelised. Rest the ham for 15 minutes before slicing.
- Meanwhile, strain the braising liquid into a saucepan and simmer briskly until reduced to a lightly syrupy sauce. Serve the sliced ham with the reduced beer pan juices spooned over.
Recipe notes
Tips
- Keep the braise at a gentle simmer before it goes into the oven; a hard boil can make the meat tighten and dry out.
- If the glaze starts to darken too quickly, loosely cover the ham and continue roasting until the glaze is set.
- Food safety: if serving to vulnerable groups, cook the ham until the centre reaches 63°C (145°F) and rest for 3 minutes before slicing.
Substitutions
- Replace Ale beer with dry white wine for a lighter, fruitier braise.
- Replace Dijon mustard with Bavarian sweet mustard for a milder, sweeter glaze.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate sliced ham and the reduced juices separately in airtight containers. Reheat slices gently in a 160°C (320°F) oven with a spoonful of the juices until piping hot; freeze for up to 2 months and defrost overnight in the fridge.
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Recipe overview
- Servings: 4 servings
- Total time: 3h (25min active)
- Difficulty: Medium
- Cuisine: Belgian
-
Allergens:
Mustard
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