ROOT BEER HAM
Make and share this Root Beer Ham recipe from Food.com.
Provided by ratherbeswimmin
Categories Ham
Time 4h10m
Yield 20 serving(s)
Number Of Ingredients 2
Steps:
- Put the ham in a 6 quart slow cooker.
- Pour the root beer over the ham until covered.
- Cover and cook on LOW for 3-4 hours.
ROOTBEER HAM WITH KUMQUATS
Steps:
- Preheat oven to 220 degrees. Wash ham thoroughly and pat dry. Place ham in roaster that has a lid. Pour 1 liter of rootbeer over ham. Add half the kumquats and 1/2 cup of brown sugar. Bake covered, for 6 hours, basting often. When done, remove ham from juices and discard juices. Return ham to roaster. In saucepan, combine remaining brown sugar and 2 cups of rootbeer. Bring to a boil and reduce until thickened enough to coat ham. Remove from heat and stir in both kinds of mustard. Brush sauce over top of ham and return to 300 degree oven uncovered to let brown. Add more sauce as needed. Add remaining kumquats during final 15 to 20 minutes of cooking. Be careful not to burn top of ham. Serve remaining sauce separately.
ROOT BEER HAM
Despite its regal countenance, a glazed holiday ham is surprisingly easy to cook - though "cook" is misleading here, as most supermarket hams already come fully cooked and just need to be heated through in the oven. Here, a bone-in half ham (try not to get the spiral-sliced kind, which can dry out easily) gently bakes in an aromatic pool of shallots, bay leaves and root beer, a variation on the Southern classic made with cola. The root beer braising liquid is reduced with brown sugar and Dijon into a sticky glaze that lacquers the scored ham with caramelized luster. Save the braising liquid and serve alongside to spoon onto slices for even more flavor and juiciness.
Provided by Eric Kim
Categories meat, main course
Time 3h30m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 325 degrees. Using a sharp knife, make parallel cuts across the surface of the ham, about 1/2 inch deep and 1 inch apart, then repeat in the opposite direction to create a diamond pattern.
- Place the ham in a deep, large roasting pan, cut side down, and pour the root beer over the ham. Add the shallots and bay leaves to the root beer in the roasting pan. Cover the pan tightly with aluminum foil and bake, basting once halfway through, until the ham is heated through (it's already cooked). The internal temperature should reach 135 degrees, about 15 minutes per pound (2 to 3 hours total).
- When the ham is done heating through, carefully remove from the oven and raise the oven temperature to 400 degrees. Uncover the ham and ladle out 2 cups of the root beer braising liquid into a large skillet.
- To make the glaze, add the brown sugar, mustard and rice vinegar to the root beer in the skillet and bring to a boil, whisking occasionally and watching that it doesn't boil over. Cook until reduced significantly, syrupy and thick enough to coat the back of a spoon and drip off slowly, 10 to 15 minutes.
- Using a spoon or a brush, apply half of the glaze all over the surface of the ham. Bake, uncovered, until the glaze is bronzed, bubbling and gorgeous (but not burned), 8 to 12 minutes.
- Transfer the ham to a cutting board to rest for at least 15 minutes before slicing thinly and serving with the extra glaze. Carefully pour the braising liquid into a gravy boat and serve alongside, as well.
ROOT BEER GLAZED HAM
For a unique spin on the traditional glazed ham recipe, try this southern specialty where the secret ingredient is root beer! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Bake at 325° for 2 hours., In a large saucepan, combine the remaining ingredients. Bring to a boil; cook until liquid is reduced by half, about 30 minutes., Brush ham with some of the glaze; bake 30-60 minutes longer or until a thermometer reads 140°, brushing occasionally with remaining glaze.
Nutrition Facts : Calories 338 calories, Fat 5g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 2097mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 0 fiber), Protein 38g protein.
NEW ORLEANS ROOT BEER GLAZED HAM
This is from Tom Fitzmorris...noted New Orleans food critic and pretty darn cook chef. If you can't find Barq's Root Beer, get the best root beer you can find...do not skimp here.
Provided by Bayou Andy
Categories Cajun
Time 1h45m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Place the ham in a broiling pan and cut shallow gashes in a criss-cross pattern across the top half.
- Combine the brown sugar and the dry mustard and pat it all over the ham.
- Put the ham in the oven.
- Combine all the other ingredients in a saucepan.
- Bring the mixture to a boil, then lower to a simmer, and cook until the liquid volumne is reduced to about one cup.
- Strain.
- Spoon some of the glaze over the top of the ham.
- Spoon more glaze, at 15-minute intervals, until it is all gone.
- Continue baking until the ham reaches an internal temperature of 160-degrees on a meat thermometer.
- Remove from oven and allow to rest for about one hour before carving.
Nutrition Facts : Calories 233.3, Fat 10.6, SaturatedFat 3.5, Cholesterol 62.5, Sodium 1575.7, Carbohydrate 13.6, Fiber 0.2, Sugar 11.6, Protein 21.1
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- Preheat oven to 350°F (180°C). Set ham on a rack in a foil-lined roasting pan. Add 1 1/4 cups (300 mL) 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.
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