Juicy roast ham

    2 hours 25 min

    A never-fail juicy ham recipe that is a family favourite. Frequent basting during the cooking time is key to a delicious result. We can't help taking several tester bites while waiting for the rest of the dinner to be ready. Makes great leftovers for sandwiches.

    15 people made this

    Serves: 16 

    • 340ml beer
    • 2 tablespoons brown sugar
    • 2 tablespoons Dijon mustard
    • 1 (3.5kg) bone-in smoked gammon

    Prep:10min  ›  Cook:2hr  ›  Extra time:15min resting  ›  Ready in:2hr25min 

    1. Preheat oven to 200 C / Gas 6.
    2. Whisk beer, brown sugar and Dijon mustard together in a bowl.
    3. Place ham cut side up in a large roasting pan; pour beer mixture over ham.
    4. Bake in the preheated oven until ham begins to brown, about 15 minutes, basting 4 to 5 times.
    5. Reduce oven temperature to 180 C / Gas 4. Cover roasting pan with lid or foil.
    6. Continue to cook until ham is heated through, about 90 minutes more, basting frequently.
    7. Remove lid and bake until ham is well browned, about 15 minutes more. Allow ham to rest for 10 to 15 minutes before carving.

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    Reviews in English (33)


    Hi there! I am the self professed foodie who submitted this recipe, and there is an error in the brown sugar amount. It should read 2 TBSP, and not 1/2tsp. Not sure why that happened, but happy people have been enjoying our family favourite ham! Just made it for our Easter dinner, and everyone left the table very content! Thanks for the wonderful reviews!  -  03 Apr 2013  (Review from Allrecipes US | Canada)


    Loved it! I used a can and a half of beer, almost 1/3 cup dijon and a large handful of brown sugar for an 8.5 pound ham and turned out great! Plenty of juice in the pan to keep it moist. I cooked mine a bit longer, but otherwise, great simple recipe to start with!  -  31 Mar 2013  (Review from Allrecipes US | Canada)


    I just made this and it is so good! Even my 6 year old who puts ketchup on everything said it was good and didn't put any on hers!!  -  12 Mar 2013  (Review from Allrecipes US | Canada)

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