St. Benedict Glazed Christmas Ham

St. Benedict Glazed Christmas Ham


Ham and hops are a quintessential part of 'Trini Christmas' and the difference between a good ham, and a great ham (because they're all at least OK!) is the glaze! 

This rich glaze combines St. Benedict with sugar, honey, mustard and a little orange juicy for a combination that's bright and flavourful with sweet, floral and spicy notes. A perfect complement to a classic Christmas ham!


  • 330ml bottle St. Benedict Belgian-style Pale Ale
  • ½ cup brown sugar
  • 2 tablespoons Dijon or wholegrain mustard
  • 1 tablespoon honey
  • Orange (for glaze and garnish)
  • 1 fully cooked ham


  1. Pre-heat oven to 350⁰F.
  2. Carefully remove the rind of the ham and score fat in a diamond pattern. Press a clove into the centre of each diamond.
  3. Place a wire rack over a baking dish, then place ham on the rack.
  4. To make the glaze, combine sugar, St. Benedict, honey, mustard, and juice from half an orange in a saucepan. Bring to the boil, then reduce heat and simmer for approx. 20 mins. or until thickened
  5. Brush the ham generously with approx. ⅓ of the glaze, then place in the oven for 1 hour. Baste every 15 mins.
  6. Remove from oven, rest for 30mins.
  7. While the ham rests, combine the pan drippings with remaining glaze, simmer and brush on ham before carving.
  8. Serve with orange slices. Carve into slices and serve. Enjoy!

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