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Root-beer Glazed Ham

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

  • Servings: 8
  • Difficulty: Easy
  • Print

Credit: Sobey’s


  • 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


  1. 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.
  2. Meanwhile, combine remaining root beer in a saucepan with honey and ginger. Simmer until syrupy, about 10 min. Set glaze aside.
  3. 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.
  4. 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.

For large parties, I find this recipe is also great to make the day before.  I reserve the pan juices in a separate container and then warm them up in a sauce pan and baste the slices of ham with it and put it out on a serving tray. And for you breakfast people any leftover ham is Deeelicious fried up and served with some hash-browns and eggs. Please give this recipe a try and then leave me a comment and let me know how it turned out. Enjoy!!

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