How do you make Easter ham even better? You coat it in a glaze made with root beer!
Is anyone else basking in the glory of spring-like weather arriving a last? Sure it came with some amount of rain (and tornado warnings) but at least it’s not snow (knock on wood). This weather prompted me to finally take the plunge and buy a new bike. I think 6 months is long enough to mourn the loss of my stolen bike, losing hope that it will miraculously turn up somewhere. The last few months I’ve been riding a bike borrowed from a friend but since I did get a check from my insurance after filing the claim I figured I should go ahead and get my own again. It may not be purple like my last one, but it’s still pretty and I can’t wait for the rain to ease up so that I can take it out for a spin.
In non-bike news, let’s take a look at where my latest adventures of cooking with root beer has taken me. I present to you, root beer glazed ham! Just in time for Easter. You could do this with a spiral cut ham like I did or a whole ham, the only thing that will differ is the cooking time on the package, so pay attention to those. When the ham is nearing the end of it’s cooking time, you’ll start brushing it with an easy-as-pie glaze made with, you guessed it, root beer (although sure, technically you could use any pop)! It’s oh so lovely and it’s not a terrible idea to scoop up some of the excess that drips into the pan and drizzle it over your slices when served. Just a thought.
One year ago: Weekly Meal Plan: March 28-April 3
Two years ago: Blood Orange Curd
Three years ago: Pig Cupcakes
Four years ago: Dark Chocolate Peanut Butter Half & Half Cookies
ROOT BEER GLAZED HAM
1 (15-18 lb.) fully cooked spiral bone-in ham
3 cups brown sugar
1/2 cup spicy brown mustard
1 (12 oz.) can root beer
3 Tbsp apple cider vinegar
- Preheat the oven to 325 degrees F.
- Place the ham in a large roasting pan with a rack, tent it with foil, and bake for 2-2.5 hours (longer depending on the package directions).
- In a small sauce pan over medium-high heat, mix together the brown sugar, mustard, vinegar and root beer and bring to a boil. Reduce to a simmer and cook until reduced and thickened, about 15 minutes.
- After about 2 hours, remove the foil and brush the glaze on the ham in 20 minutes intervals (put the ham back in the oven, uncovered, in between) until it’s nice and glossy. Remove from the oven and allow to rest 15-20 minutes before serving.
Source: Adapted slightly from The Pioneer Woman.