- Level
- very easy
- 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.
Tip
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
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
