Looking for a mouth-watering ham recipe? Give Luke Mangan's Guinness, mustard and maple glaze a go this year. It’s a show-stopping main.
- Serves6
- Cook time1 hour 5 minutes
- Prep time10 minutes, + 15 mins cooling time
Ingredients
- 7kg Coles Finest Free Range Triple Smoked Leg Ham
- 2 tbs whole cloves
- 1 cup (250ml) Guinness
- 1/2 cup (125ml) maple syrup
- 1/2 cup (125ml) honey
- 1/3 cup (95g) wholegrain mustard
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 190°C. Place the ham on a clean work surface. Use a small sharp knife to cut through the rind 8cm from the shank. Run a thumb under the rind to separate from the fat. Peel back, sliding your fingers under the rind to remove.
Step 2
Use a small sharp knife to score the fat, diagonally, at 1.5cm intervals to form a diamond pattern (don’t score the fat too deeply as it can slide off during cooking). Push 1 whole clove into the centre of each diamond.
Step 3
Combine the Guinness, maple syrup, honey and mustard in a medium saucepan over medium-high heat. Bring to a boil. Cook, stirring occasionally, for 5 mins or until the mixture thickens slightly.
Step 4
Place the ham in a large roasting pan. Brush the ham with half the Guinness mixture. Bake, basting with the remaining Guinness mixture every 10 mins, for 1 hour or until ham caramelises and is golden. Set aside for 15 mins to cool slightly.
Step 5
Transfer ham to a platter. Cut into slices to serve.
Luke Mangan's Guinness, mustard and maple glazed ham
- Serves6
- Cook time1 hour 5 minutes
- Prep time10 minutes, + 15 mins cooling time
Ingredients
- 7kg Coles Finest Free Range Triple Smoked Leg Ham
- 2 tbs whole cloves
- 1 cup (250ml) Guinness
- 1/2 cup (125ml) maple syrup
- 1/2 cup (125ml) honey
- 1/3 cup (95g) wholegrain mustard
Description
Looking for a mouth-watering ham recipe? Give Luke Mangan's Guinness, mustard and maple glaze a go this year. It’s a show-stopping main.
Method
Step 1
Preheat oven to 190°C. Place the ham on a clean work surface. Use a small sharp knife to cut through the rind 8cm from the shank. Run a thumb under the rind to separate from the fat. Peel back, sliding your fingers under the rind to remove.
Step 2
Use a small sharp knife to score the fat, diagonally, at 1.5cm intervals to form a diamond pattern (don’t score the fat too deeply as it can slide off during cooking). Push 1 whole clove into the centre of each diamond.
Step 3
Combine the Guinness, maple syrup, honey and mustard in a medium saucepan over medium-high heat. Bring to a boil. Cook, stirring occasionally, for 5 mins or until the mixture thickens slightly.
Step 4
Place the ham in a large roasting pan. Brush the ham with half the Guinness mixture. Bake, basting with the remaining Guinness mixture every 10 mins, for 1 hour or until ham caramelises and is golden. Set aside for 15 mins to cool slightly.
Step 5
Transfer ham to a platter. Cut into slices to serve.