recipe image

“It’s so fun to crack open a can of root beer and add it to the glaze. It provides liquid, sweetness, and flavor. Sometimes I use cola or even Dr Pepper!” — Ree Drummond

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Cal/Serv:
259

Yields:

16

Prep Time:

0

hours

35

mins

Total Time:

3

hours

25

mins

1/2


fully-cooked bone-in ham

40


whole cloves

1/4
c.

Dijon mustard

2
tbsp.

cider vinegar

3/4
c.

firmly packed brown sugar

Kosher salt

pepper

1


can root beer

  1. Heat the oven to 350 degrees F. Place the ham cut-side down on a rack set in a roasting pan; add 1/3 cup water to the pan.
  2. Score the ham on all sides in a diamond pattern, cutting only 1/4 to 1/2 inches deep. Press 1 clove in the middle of each diamond. Cover the ham with foil and bake for 2 hours.
  3. Meanwhile, make the glaze: In a medium saucepan, whisk together the mustard, vinegar, sugar and 1/4 teaspoon each salt and pepper. Gradually add the root beer. Simmer, stirring occasionally, until slightly thickened, 15 to 20 minutes. Remove from heat.
  4. Brush a third of the glaze (about 1/3 cup) over the ham and bake, uncovered, for 20 minutes; repeat. Brush the remaining glaze over the ham and bake until the ham is heated through and the internal temperature registers 140 degrees F, 15 to 20 minutes more.

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