Root Beer Glazed Ham is a delightful twist on the traditional holiday ham, infusing sweet and tangy flavors from the root beer with a hint of spice from mustard and cloves. The glaze caramelizes beautifully as it bakes, creating a rich, sticky coating that pairs perfectly with the savory ham. This easy yet impressive dish is perfect for holidays, family gatherings, or any special occasion!
Ingredients:
- 1 fully cooked bone-in ham (about 8-10 pounds)
- 2 cups root beer (not diet)
- 1/2 cup brown sugar (packed)
- 1/4 cup Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- Whole cloves (optional, for studding the ham)
Directions:
- Preheat the oven:
Preheat your oven to 325°F (160°C). Place the ham on a roasting rack in a large roasting pan. - Prepare the ham:
If the ham has a thick layer of fat, trim it down to about 1/4-inch thickness. Score the surface of the ham in a criss-cross diamond pattern. If desired, stud the intersections of the cuts with whole cloves for extra flavor. - Make the root beer glaze:
In a medium saucepan over medium heat, combine the root beer, brown sugar, Dijon mustard, apple cider vinegar, Worcestershire sauce, ground cloves, and cinnamon. Bring the mixture to a simmer, stirring occasionally, and cook for about 10-15 minutes until it thickens into a glaze. - Bake the ham:
Brush a generous amount of the root beer glaze over the ham. Cover the ham loosely with aluminum foil and place it in the preheated oven. Bake for about 12-15 minutes per pound (about 1.5 to 2.5 hours total), basting with more glaze every 20-30 minutes. - Finish with extra glaze:
During the last 20-30 minutes of baking, remove the foil to allow the glaze to caramelize and form a sticky coating on the ham. Keep basting with the remaining glaze to enhance the flavor. - Let it rest and serve:
Once the ham reaches an internal temperature of 140°F (60°C), remove it from the oven. Let it rest for 15-20 minutes before slicing. Serve the ham with extra glaze drizzled on top or on the side.