- Prep Time
- 10 mins
- Total Time
- 2 h 35 m
- Serves
- 8
Ingredients
- 1
- hickory smoked ham, shank portion (9 lb/4 kg)
- 2 cups
- root beer, divided
- 500 mL
- 3 tbsp
- honey
- 45 mL
- 1 tbsp
- finely chopped candied ginger
- 15 mL
- 1 tsp
- whole cloves
- 5 mL
- 3 tbsp
- lightly packed brown sugar
- 45 mL
- 2 tbsp
- Dijon mustard
- 30 mL
- 1/4 tsp
- each salt and pepper
- 1 mL
Directions
Step 1
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.
Step 2
Meanwhile, combine remaining root beer in a saucepan with honey and ginger. Simmer until syrupy, about 10 min. Set glaze aside.
Step 3
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.
Step 4
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.
Tips
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Nutritional Facts
- Nutrition Description:
- 3 oz/90 g meat with 2 tbsp/30 ml sauce
- Calories:
- 200
- Fat:
- 11 g
- Saturated Fat:
- 4 g
- Carbs:
- 9 g
- Cholesterol:
- 65 mg
- Protein:
- 15 g
- Sodium:
- 880 mg