Traditional Baked Ham in Beer and Mustard

Ingredients

• 2 kg small leg ham or leg ham portion, skin on
• 2/3 tbsp Cloves (Whole)
• 1/2 cup stout, or dark ale
• 2 tbsp brown sugar
• 2/3 tsp Keens Mustard

Method

1. Preheat oven to 200oC. Place the ham in a baking dish or oven proof casserole. Remove the skin from the top of the ham, leaving some fat layer exposed, and stud this with the whole cloves in an even pattern. In a bowl, combine stout, brown sugar and KEEN’S Mustard to form a marinade and brush the ham all over (leave some to baste again). Drizzle with remaining stout mixture.
2. Place in the hot oven and bake for 20 minutes. Baste again and bake a further 20 - 25 minutes. Serve thickly sliced with creamy mash and drizzled with reduced stout mixture, or as a centrepiece for your Christmas table.