Once you try this juicy beer glazed ham you’ll be hooked! This ham bakes in the oven over a pan filled with beer to keep it ultra-juicy and ultra-flavorful. A brown sugar and mustard glaze coats the ham and then mixes with the beer as it drips down into the pan. Spoon the sauce over the ham after slicing and you’ll be blown away by the flavor.
Why We Love This Juicy Beer Baked Ham
Even if you don’t like beer, please do try this baked ham. The ham doesn’t end up tasting like beer, it’s just super moist and flavorful, unlike any other.
- Easy to make: Just pour beer in a roasting pan and get you ham into the oven! A simple, 3 ingredient glaze is poured on top after baking and it’s done.
- Budget friendly meal: A 10 pound, bone-in ham will easily feed 15-20 people, especially with sides. We bought this ham for $27.00, which makes it about $1.50 per serving.
- Incredibly juicy: The beer keeps the ham moist while baking while adding flavor, unlike using plain water.
How To Make
Step by step photos here with brief instructions, for complete instructions scroll down to the recipe card at the end of the post.
- Prepare the ham: Place the ham on a rack over a roasting pan, large enough to fit the ham. Pour in the beer until it comes up about 1 inch from the bottom of the pan. Cover the pan with aluminum foil and bake at 325 degrees for and hour and a half.
- Make the glaze: Mix brown sugar together with pineapple or apple juice and a couple of tablespoons of brown mustard.
- Baste and glaze the ham: Remove the ham from the oven and baste with the juices in the bottom of the pan. Pour on the glaze, brushing to cover the ham. Return to the oven uncovered and baste again every 15 minutes until the ham reaches 140 degrees. If the ham starts to get too brown you can cover with the foil again.
What Kind Of Ham Should I Use?
For this beer baked ham recipe, we like to use a bone in half shank ham. You can use a boneless ham as well, but the cooking time might be shorter, so just keep an eye on the temperature.
Boneless hams are a little easier to carve, but a ham with the bone will be more juicy and have more flavor. It’s fairly easy to cut around the bone, and as you can see from our pictures, you don’t need perfect slices. It’s going to be delicious any way you cut it!
Tips For Success
Make sure that the beer is about an inch deep in your roasting pan. Depending on the size of the pan, that could be between 2 or 4 cans of beer. The beer will evaporate during the cooking time and mix with the glaze to make a delicious sauce for the beer baked ham.
Cover the ham with aluminum foil if the glaze starts to get too dark or burn. Make sure that you’re basting the ham with the juices from the bottom of the pan every 15 minutes after the hour and a half of cooking to keep it moist.
Let the ham rest, tented with aluminum foil for at least 15 minutes after coming out of the oven. Pour the sauce from the pan into a bowl or measuring cup. After slicing the ham, spoon the grease off from the top of the sauce and discard. Slice the ham and then pour the juices from the pan on top.
Looking For More Ham Recipes?
- Beer Glazed Ham Steaks
- Spiral Ham with Rum and Coke Glaze
- Bourbon Glazed Ham
- Easy Baked Ham Recipe
- Crock Pot Ham with Peach Glaze
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Juicy Beer Baked Ham
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 5 minutes
- Yield: 8 Servings 1x
Print Recipe
Pin RecipeThis Juicy Beer Baked Ham is the most addicting ham you’ll ever make. Beer in the roasting pan makes this oven baked ham turn out tender and juicy every time. So simple to make, just 5 minutes of prep time!
Ingredients
- 10 pound bone-in, half shank ham
- 3–4 cans beer (you want about an inch of liquid in the bottom of the pan, so it depends on how big your roasting pan is)
- 1 1/2 cups brown sugar
- 2 tablespoons brown mustard
- 1/4 cup pineapple juice (you can also use apple juice or cider)
Instructions
- Preheat the oven to 325 degrees.
- Place the ham on a rack over a roasting pan, large enough to fit the ham. Pour in the beer until it comes up about 1 inch from the bottom of the pan. Cover the ham (and the whole pan) with aluminum foil and bake at 325 degrees for and hour and a half.
- While the ham is in the oven, make the glaze by whisking brown sugar together with pineapple juice and mustard.
- After an hour and a half, remove the ham from the oven and turn the oven temperature up to 375 degrees. Baste the ham with the juices from the bottom of the pan. Brush on the glaze, covering the whole ham. Return the ham to the oven, uncovered and cook for 15 minutes, baste and return to the oven again. Repeat the basting process every 15 minutes until the ham reaches 140 degrees.
- Remove the ham from the roasting pan onto a board and tent with foil for 15 minutes. Pour the juices from the roasting pan into a heat-proof bowl or measuring cup. After 15 minutes of resting, slice the ham and place onto a platter. Spoon off the grease from the top of the juices and discard. Pour the juice over the sliced ham and serve.
Recipe Notes
Store: Store leftover ham covered in the refrigerator for up to 5 days.
Reheat: Reheat leftover ham in the microwave until just warmed through. If you’re reheating a larger quantity, place the ham in a baking dish and cover with aluminum foil. Place the ham in the oven at 350 degrees until warmed through.
- Category: Dinner
- Method: Oven
- Cuisine: American
