Pulled Glazed Ham

There’s something about a glazed ham at Easter that just feels like tradition. It’s the kind of dish you set down in the middle of the table and everyone keeps going back for — sweet, savoury, and perfectly sticky in all the right places. This version leans into that comfort, taking its time in the oven so it turns tender enough to pull apart, with a rich glaze that caramelizes and coats every bite.

Servings: 8-10
Prep Time: 10 minutes
Cook Time: 7-8 hours

Ingredients:

Ham

• 1 (6 lb) bone-in smoked ham, skin-on

• 1 cup beer (lager or ale works well)

• 2 tbsp maple syrup

• 2 tbsp garlic powder

Glaze

• 3 tbsp brown sugar

• 1 tbsp yellow mustard

• 2–3 tbsp grainy mustard

• 2 tbsp maple syrup

• 2 tsp garlic powder

• 1 tsp onion powder

• 2–3 tsp apple cider vinegar

• A few dashes Worcestershire sauce

Instructions — Low & Slow Roast:

1. Preheat the oven to 275°F (135°C).

2. Place ham in a large oven-safe dish.

3. Pour 1 cup beer into the bottom.

4. Rub the ham with maple syrup + garlic powder.

5. Cover tightly with foil.Bake for 3 to 3.5 hours, until the skin loosens and can be easily removed.

6. Remove ham from the oven. 

7. Increase the oven to 325°F (165°C).

8. In a bowl, mix all glaze ingredients until smooth.

9. Carefully peel off the skin.

10. Spread/Pour the glaze all over the ham. Cover again with foil.

11. Return the ham to the oven and bake for 3 more hours, until very tender.

The ham should start to pull apart easily—if it’s not there yet, keep going! 

Caramelize & Finish

1. Increase the oven to 375°F (190°C).

2. Remove foil and baste with pan juices.

Bake uncovered for 30-40 minutes, basting every 10 minutes, until deeply caramelized and glossy.

For the best texture, loosely tent the ham with foil at the end of cooking and let it rest—this keeps it juicy while still holding that sticky finish.

Chef Tips & Easy Variations

This glaze is super flexible—think of it as your base.

• Pineapple twist:
  Add a few splashes to the pan with the beer for a brighter, slightly tangy sweetness.

• Glaze upgrade:
  Add 1–2 tbsp fig or apricot preserves to the glaze for a deeper, richer, almost jammy finish.

• More tang:
  A little extra apple cider vinegar sharpens everything up if you want less sweetness.

• Spicy kick:
  Add a pinch of chili flakes or a bit of hot sauce for balance.

• Texture tip:
  If you want more bark-like edges, leave the foil off a bit longer during the final stage—but keep basting so it doesn’t dry out.

• Liquid swap:
  No beer? Apple cider or even a bit of stock works beautifully.