Many years ago, a simple piece of mail changed our holidays forever. Sobey’s had mailed us a bunch of coupons for the upcoming Easter Holiday and attached was this recipe for a Root-beer Glazed Ham. My wife and I are big root-beer fans and with coupons for both a ham, and a 2L of Root-beer, this recipe seemed so simple that we just had to try it.
Well years later, this recipe has been a staple at our family & friends gatherings for Easter, Thanksgiving, Christmas, Superbowl, and pretty well every time a group of people are getting together and food is being served
Root-beer Glazed Ham
- 1 hickory smoked ham, shank portion (9 lb/4 kg)
- 2 cups root beer, divided 500 mL
- 3 tbsp honey
- 1 tbsp finely chopped candied ginger
- 1 tsp whole cloves
- 3 tbsp lightly packed brown sugar
- 2 tbsp Dijon mustard
- 1/4 tsp each salt and pepper
- Preheat oven to 350°F (180°C). Set ham on a rack in a foil-lined roasting pan. Add 1 1/4 cups root beer to pan, making sure ham is not sitting in root beer. Cover with foil and bake, 1 hour.
- Meanwhile, combine remaining root beer in a saucepan with honey and ginger. Simmer until syrupy, about 10 min. Set glaze aside.
- Remove ham from oven and cut off and discard skin to expose layer of fat underneath. Score a diamond pattern into fat, but do not cut into meat. Stud each diamond with a clove.
- Mix together brown sugar, mustard, salt and pepper. Spread mixture evenly over ham. Then pour root beer glaze over the ham, using a brush to push it into the score marks. Return ham to oven and bake, uncovered, for 1 hour, basting twice with the pan juices, until a meat thermometer reads 160°F (71°C) and the ham is a shiny, golden brown. Remove from oven, cover loosely with foil and let rest, 15 min. Baste again with pan juices before slicing and serving.