Beer and Brown Sugar Ham Glaze

We were lucky enough to have Arum Nixon, Top 5 Contestant from Masterchef 2017 provide us with this great ham glaze recipe.  Have a look at his thoughts and the recipe below.  You can also watch our You Tube videos on how to make the glaze, how to carve your ham and where our amazing pasture fed pork comes from. I don’t have much of a sweet tooth, so I like to balance out the sugar in a glaze. This is a simple recipe, but brings out all the amazing flavour of the beer – and the slight bitterness from the hops and acidity of the vinegar balances the sweetness perfectly. I use a great local brew from Modus Operandi called Former Tennant Red IPA; the citrusy hops and dark caramel flavours are a perfect match for the salty ham. Whatever you choose to use, go with a full-bodied beer and don’t skimp on the quality.  Stout and porter also work well.



  1. Preheat the oven to 180 degrees.
  2. To make the glaze, add all the ingredients to a saucepan and place over a medium-high heat. Bring to a simmer, and reduce by about half until it starts to thicken slightly. Remove from the heat and reserve.
  3. While the glaze reduces, prepare the ham. Remove the skin, and score the remaining layer of fat with a sharp knife in a crisscross pattern. This will help it to render properly and for the glaze to seep down to the meat.
  4. Place the ham on a rack in a roasting tray, and pour in a cup or two of water to cover the bottom of the tray. This helps to keep the meat moist, and also stops the glaze from burning to the bottom of the pan.
  5. Baste the ham with the glaze. At first, the glaze won’t cover the meat particularly well, but don’t worry – eventually this will build up to a sticky glaze. I use a pastry brush as it makes it easy to paint on the glaze and get a good coverage – but you can also use a spoon.
  6. Place the ham in the preheated oven, and set a timer for 10 minutes. Every 10 minutes, remove the ham from the oven and baste well with the glaze.
  7. Continue to glaze and bake the ham for 1-1.5 hours, until sticky and warmed through. Leave to rest for half an hour before carving.
About Michele Lyons
Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!

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