Root Beer Glazed Ham
Try this Root Beer Glazed Ham for a unique flavor.
- 1 Whole or Butt End, Bone In, Cured Ham
- 1 Can Root Beer
- 2 Cups Root Beer Glaze (Recipe follows)
- Whole Cloves
- Heat oven to 250 degrees. Line a large roasting pan with foil.
- Place ham in roasting pan fat side up for shank end or whole hams or cut side down for butt end hams.
- Add 1/2 cup root beer or enough to cover bottom of pan by 3/4 inch. Let sit a while to come to room temperature. Tent ham loosely with foil.
- Bake undisturbed until thermometer inserted in center reads 100 degrees (1-3 hours depending on size and cut of ham.)
- Meanwhile, prepare glaze (below.)
- Remove ham from oven. Increase oven temperature to 325 degrees.
- Pour off accumulated pan juices and reserve for sauce. Cut away excess fat. Score ham in diamond pattern.
- Spread glaze over scored surface of ham. Insert whole cloves at intersections of cuts.
- Bake at 325 degrees until center temperature reaches 120 degrees, approximately 1 hour. Let ham rest for at least 15 minutes before carving.
Root Beer Glaze
- 1 Cup Root Beer
- 1/2 Cup Ketchup
- 1/2 Cup Dark Brown Sugar
- Zest and Juice of 1 lemon
- 2 Tbs. Prepared Mustard
Combine all ingredients in a saucepan. Simmer stirring often
over low heat 10 minutes until a thin saucy consistency. Use to
glaze ham. Pour accumulated ham juices into saucepan of glaze.
Return to a simmer and cook until thickened. Defat and serve as
a sauce with ham.
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