top of page


“You might say we’re getting ‘hammered’”-Ronald “Mac” McDonald


I’ve heard horror stories from people who decided to try the literal recipe: soak ham in rum. Eat ham.  Apparently it’s not too appetizing.  So let’s think outside of the box to make the notorious rum ham palatable.  The answer: Innis & Gunn Rum Cask Oak Age Ale.


I furthermore wanted no part of being the 1 billionth person to put pineapple with ham, so I decided to use mango.  I looked up the spices that go in to making spiced rum and realized that the spice blend ‘garam masala’ virtually covered all my bases.  I mixed it with some other spiced used the blend for the rub.  So let’s get this recipe started!




5 lb smoke ham

1 bottle (11.2oz) of Innis & Gunn Rum Cask Ale


The Rub

1 tsp garam masala, toasted

1/8 tsp smoked chili powder

4 allspice berries, ground


The Glaze

1 C mango nectar

3/8 tsp garam masala, toasted

1/8 tsp vanilla extract

2 Tbsp Innis & Gunn Rum Cask Ale


Preheat oven to 325°f.


Blend all the spices for the rub together then slather it on all over your ham patting the spices down.  Place ham on a roasting rack in a 1-2 inch deep, oven safe, pan.  In a separate small bowl, pour 2 tablespoons of the beer and put it aside for the glaze.  Pour the rest of the beer in the bottom of the pan.


Form a tent using aluminum foil over the pan, sealing tightly, and place in oven.  The size of your ham will determine the amount of time in the oven.  About 20-30 minutes per pound will be the sweet spot.


A half hour before your ham is finished cooking is when you will put on the glaze.  You can start preparing the glaze as the ham begins to cook in the oven

The Glaze


In a saucepan, or microwave, reduce the mango nectar to about a 1/3 of its original volume.  This step is actually easier in the microwave because you can fill a Pyrex measuring cup with the cup of mango nectar and watch until it reduces down to a 1/3 of a cup.  You can also tell when it’s ready when it takes on the consistency of soft honey.


Next, reduce the 2 tablespoons of beer down to a 1/3 of its original volume.  This should leave you with 2 teaspoons.  Mix the now 1/3 of a cup of mango nectar, 2 teaspoons of beer, vanilla, and toasted garam masala together and put aside until a half hour before the ham is finished.

The Final Touches


When the internal temperature of the ham reaches about 115°f, remove the foil cover and apply the first layer of glaze.  Keep an eye on the ham in the oven and when the glaze starts to dry out, apply another layer.  Keep doing this until the internal temperature of the ham reaches 135°f. When it’s reached 135°f your rum ham is ready to eat!

bottom of page