Ginger Beer-Braised and Sweet Mustard-Glazed Fresh Ham Roast
Prep time
Cook time
Total time
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Serves: 4 to 6
  • 1 (4 to 5-pound) fresh ham roast
  • Apple juice
  • ¼ cup salt
  • 1 tablespoon canola oil
  • 1 tablespoon freshly ground black pepper
  • 1 4-pack ginger beer
  • 2 medium yellow onions, cut in half
  • 2 large apples, cut in half
  • 1 tablespoon minced garlic
  • 4 sprigs fresh rosemary
  • 1 cup Dijon mustard
  • 2 tablespoons sugarcane syrup
  1. Place the ham in a container with a tight-fitting lid. Add enough apple juice to cover and stir in the salt to combine. Cover and place in the refrigerator for 6 hours or overnight. Remove from the container, rinse any excess salt from the meat, and pat dry.
  2. Preheat the oven to 350ºF. In a large skillet over medium-high heat, add the oil and heat until sizzling hot. Sprinkle the ham roast with black pepper and brown on both sides, 5 to 8 minutes.
  3. Remove the roast from the skillet and place in an ovenproof baking pan. Add enough ginger beer to come halfway to ¾ the way up the side of the roast (do not cover in liquid). Place the onion and apple halves around the roast. Add the garlic and submerge the rosemary in the braising liquid. Cover and place in the oven for 2 hours or until the roast is fork tender.
  4. Meanwhile, make the glaze by combining the mustard and sugarcane syrup in a mixing bowl. Keep at room temperature for later.
  5. Remove the roast from the oven and uncover. Remove the onion halves and rosemary stems. Pour off all but 1 cup of the braising liquid and reserve. Brush on the mustard glaze, covering the top and all sides with a generous coating. Return the roast to the oven and bake uncovered until the glaze sets and just begins to brown on top, 20 to 30 minutes.
  6. For serving, slice the ham roast against the grain and serve with any remaining pan juices and mustard glaze on the side. Garnish with a sprig of fresh rosemary. I suggest serving this ham roast with a big bowl of mustard potato salad, a loaf of rustic farmhouse bread, and mugs of ice-cold beer.
Brining is not included in the prep time. Don't trim the fat; I like the flavor the fat cap brings to this braise. I use Steen's sugarcane syrup--a South Louisiana staple, but feel free to use your favorite (even maple will work). You might be tempted to spice this up with cayenne-based Cajun seasoning, but i urge you to resist; the sweetness and floral notes of ginger should shine in this dish. And use Dijon (not Creole) mustard for the same reason.
Recipe by Acadiana Table at