Make Diana’s guinness & molasses glazed ham


Every family has their festive culinary traditions, and for us Christmas wouldn’t be Christmas without my mother’s Guinness & Molasses Glazed Ham.

From dinner on Christmas Eve served with mashed potato, to afternoon tea on Christmas day in little sandwiches, its presence at the family table is like that of an old familiar friend. But its finest moment is undoubtedly on Boxing Day morning, lightly grilled and topped with a fried egg – there’s simply nothing else like it.

This year our ham came from Wick’s Manor in Essex, who also supply the ham, bacon and sausages for my sister’s British Coffee Shop Ginger & White in Hampstead (apologies for the shameless plug!).  

So, here for your delectation is my Christmas gift to you – my mother’s sticky, sweet and exceedingly moreish Guinness & Molasses Glazed Ham recipe. Enjoy!


Diana’s Guinness & Molasses Glazed Ham


1 Large Ham Leg on the bone

For the stock: Onion, Carrot, Leek, Bay leaf, Peppercorns

A good handful of Cloves

A good handful of Molasses or Soft Brown Sugar

1 Pint of Guinness or other Stout


Place the ham leg with the stock ingredients in a large pot of water and boil for 15 minutes for every pound of weight.

Remove the ham from the pot and skin it, leaving the fat on. Stud the cloves into the ham fat, then take a handful of molasses and rub it all over the outside of the ham.

Pour the stout over the ham. This will make some of the sugar run off, so you can pat on some more sugar afterwards, which will now stick nicely to create a sticky, sweet glaze.

Place the ham in a roasting tin in the oven at 180c / gas mark 4, and bake for around 45 minutes to an hour until cooked through, basting every 15 minutes or so with the sticky glaze.

Allow to cool, slice thickly and enjoy with festive pickles and chutneys. Yum!

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