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Golden ale and honey-glazed easy-carve ham

Australian Gourmet Traveller Christmas recipe for golden ale and honey-glazed easy-carve ham.

By Emma Knowles, Lisa Featherby & Alice Storey
  • 20 mins preparation
  • 1 hr 30 mins cooking
  • Serves 10
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Golden ale and honey-glazed easy-carve ham
The golden ale adds a bitter note to the sweetness and fat, so the ham really doesn't need any more accompaniment than a quality apple sauce and a simple green salad.


  • 1 easy-carve leg ham (about 7kg; see note)
  • 345 ml golden ale, such as James Squire
  • 1 orange, finely grated rind only
  • 4 garlic cloves, finely chopped
  • 1 tbsp Dijon mustard
  • 110 gm (½ cup) brown sugar
  • 180 gm (½ cup) honey
  • To decorate: shaved orange rind


  • 1
    Preheat oven to 180C. Remove skin from ham (keep skin to cover leftover ham), and score a diamond pattern across the fat with a small sharp knife. Place in a large roasting pan and set aside.
  • 2
    Combine remaining ingredients (except orange rind) in a bowl, season to taste.
  • 3
    Brush orange rind with a little glaze, then scatter over a tray lined with baking paper and set aside. Pour remaining glaze over ham, covering ham completely. Transfer to oven and baste regularly until glaze begins to set (30-40 minutes), then increase oven to 200C and baste regularly until ham is golden and glazed (40-50 minutes).
  • 4
    Meanwhile, roast orange rind until golden (5-10 minutes). Scatter over ham and serve.


Note Easy-carve hams are available from your butcher but may need to be ordered ahead.
Drink Suggestion: Hoppy, aromatic ale. Drink suggestion by Max Allen