Savory Root Beer-Glazed Southern Ham
Indulge in the soul of New Orleans with this decadent savory root beer-glazed ham, inspired by renowned food critic Tom Fitzmorris. This dish encapsulates the vibrant culinary culture of the South, combining the rich, smoky flavors of cured ham with a sweet and slightly spicy glaze made from premium root beer, aromatic spices, and citrus zest. Perfect for holiday gatherings or special occasions, this ham will impress your guests and create lasting memories around the dinner table. Make sure to use the best quality root beer available to truly elevate this dish.
20
Servings
N/A
Calories
9
Ingredients
Ingredients
Cured smoked ham
4 lb (whole)
Dry mustard
1/2 teaspoon (none)
Dark brown sugar
3/4 cup (none)
Barq's root beer
24 ounces (two cans)
Tabasco Caribbean style steak sauce
1 1/2 tablespoons (none)
Cloves
6 (whole)
Cinnamon stick
1 (whole)
Orange
1/2 (juice and zest)
Lemon
1/2 (rind only)
Instructions
1
Preheat your oven to 350 degrees Fahrenheit.
2
In a broiling pan, place the cured smoked ham and score shallow gashes in a criss-cross pattern across the top half to allow the glaze to seep in.
3
In a small bowl, mix together the dark brown sugar and dry mustard until well combined. Pat this mixture generously over the surface of the ham.
4
Transfer the ham to the preheated oven and let it bake for 15 minutes while you prepare the glaze.
5
In a medium saucepan, combine the root beer, Tabasco steak sauce, cloves, cinnamon stick, orange juice and zest, and the lemon rind. Bring this mixture to a boil over medium-high heat.
6
Once boiling, reduce the heat to a simmer and continue to cook for about 30 minutes, or until the liquid has reduced to approximately one cup. Stir occasionally to ensure it doesn’t stick.
7
After reducing, strain the mixture to remove the solids, returning the liquid glaze to the pan.
8
Spoon a portion of the glaze over the top of the ham, ensuring to coat it well.
9
Every 15 minutes throughout the remaining cooking time, spoon more glaze over the ham until all of it is used.
10
Continue baking the ham until it reaches an internal temperature of 160 degrees Fahrenheit as measured with a meat thermometer.
11
Once fully cooked, remove the ham from the oven and allow it to rest for about one hour before carving to let the juices redistribute.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of ham is used in this recipe?
This recipe calls for a 4 lb whole cured smoked ham.
Who is the inspiration behind this Southern ham recipe?
The recipe is inspired by the renowned food critic Tom Fitzmorris.
What temperature should the oven be set to?
Preheat your oven to 350 degrees Fahrenheit.
How should I prepare the surface of the ham before baking?
Score shallow gashes in a criss-cross pattern across the top half of the ham to help the glaze seep in.
What is the initial rub made of?
The initial rub is a mixture of dark brown sugar and dry mustard.
How long does the ham bake before the first application of glaze?
The ham should bake for an initial 15 minutes before you begin glazing.
What brand of root beer is recommended for this glaze?
The recipe specifically lists Barq's root beer for the best results.
How much root beer is required for the glaze?
You will need 24 ounces of root beer, which is equivalent to two cans.
What specific steak sauce is used in the glaze?
Use 1 1/2 tablespoons of Tabasco Caribbean style steak sauce.
What aromatics and spices are included in the glaze mixture?
The glaze includes whole cloves and a whole cinnamon stick.
How do I prepare the citrus elements for the glaze?
You will need the juice and zest from half an orange and the rind from half a lemon.
How long should the glaze simmer on the stove?
The glaze should simmer for approximately 30 minutes.
What is the target volume for the reduced glaze?
Simmer the mixture until the liquid has reduced to about one cup.
Should the spices be left in the glaze when applying it to the ham?
No, you should strain the mixture to remove the solids before using the liquid glaze.
How often should the ham be basted with the glaze?
Spoon more glaze over the ham every 15 minutes throughout the remaining cooking time.
What is the safe internal temperature for the cooked ham?
The ham should reach an internal temperature of 160 degrees Fahrenheit.
How long should the ham rest after being removed from the oven?
Allow the ham to rest for about one hour before carving.
Why is it important to let the ham rest after cooking?
Resting the ham allows the juices to redistribute, ensuring the meat stays moist.
How many servings does this recipe yield?
This recipe is designed to provide 20 servings.
What is the overall flavor profile of this dish?
The dish features rich, smoky flavors from the cured ham paired with a sweet and slightly spicy citrus-infused root beer glaze.
What culinary category does this recipe fall under?
This recipe is categorized as Cajun and Southern cooking.
Is this recipe suitable for holidays?
Yes, it is perfect for holiday gatherings, special occasions, or dinner parties.
How many whole cloves are used in the glaze?
The recipe calls for 6 whole cloves.
What type of mustard is needed?
The recipe specifies 1/2 teaspoon of dry mustard.
What type of pan is best for this recipe?
A broiling pan is recommended for placing the ham.
How much dark brown sugar is used in the rub?
Use 3/4 cup of dark brown sugar.
Should the citrus juice be fresh?
The recipe uses the juice and zest of half an orange, which implies fresh citrus is preferred.
Can I use a meat thermometer to check doneness?
Yes, a meat thermometer is recommended to verify it reaches 160 degrees Fahrenheit.
What gives the glaze its sweet element?
The sweetness comes primarily from the root beer and the dark brown sugar rub.
Does the recipe use whole cinnamon or ground?
The recipe uses one whole cinnamon stick.