I’m in CHARGE of the Holiday Ham.

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This year I volunteered to cook one for everyone to enjoy.

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I guess tell them to prepare for disappointment.

1) Say you were drunk or sick with the flu when you volunteered.
2) Pony up the $35 bucks to buy the ham.
3) Make a nice scotch while it cooks in an OVEN... scotch scotch scotch, oh how I love scotch.
4) Profit.

Here is the one mentioned below. Pretty easy, did it once:

Root Beer-Glazed Ham

This is without a doubt the most asked-for recipe in the seventeen-year history of my radio show. Demand for it rises during the holidays, but never goes away completely.

The root beer-glazed ham is a fixture on my table on Thanksgiving, Christmas, and Easter. It’s in the oven all morning (good thing my turkey is usually out on the grill!), and it makes the whole house smell good. You’ll find that lots of your guests will fight over the black crusty parts of the ham. (And all the rest of it, too.)

If you live in New Orleans, I strongly urge you to buy the superb locally-produced Chisesi ham for this. It’s widely available at supermarkets, usually in the deli department. Otherwise, a top-quality, lean, naturally-smoked boneless ham is what you want.

One more thing: The drippings get so crusty in the pan that you’ll want to use a disposable pan to bake the ham. The stuff is very hard to dislodge.

Glaze:
24 oz. (two cans) Barq’s root beer
1 1/2 Tbs. pepper jelly
1 bay leaf
1 1/2 Tbs. Tabasco Caribbean style steak sauce (or Pickapeppa)
6 cloves
1 stick cinnamon
Peel and juice of one-half an orange
Peel of half a lemon
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1 cured, smoked ham, about 8-10 pounds
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1/2 tsp. dry mustard
3/4 cup dark brown sugar

1. I usually make the glaze the night before, so I can get the ham right into the oven in the morning. Combine all the glaze ingredients in a saucepan. Bring the mixture to a boil, then lower to a simmer, and cook for about a half-hour. Strain the pan contents and discard the solids. Reduce the liquid to about a half-cup. Refrigerate if you do this in advance.

2. Place the ham on a rack in a disposable aluminum pan. Cut shallow gashes in a criss-cross pattern across the top half. Spoon the glaze over the ham to completely wet the surface.

3. Combine the brown sugar and the dry mustard and pat it all over the ham. Pour a half-cup of water into the pan. Put the ham in the oven at 350 degrees.

4. Spoon some of the glaze over the top of the ham at 15-minute intervals until it’s all used up. Try to get some glaze on all parts of the ham. Add more water to the pan when it dries up.

5. Continue baking until the ham reaches an internal temperature of 160 degrees on a meat thermometer. Remove from the oven and allow to rest for a half-hour before carving.

Serves about twenty.

Coca Cola works too.

I made a root beer glazed ham about 10 years ago and I've had to make them every year since. My in laws love them.

Checkout Nomenu.com for a recipe.

Sam's and Costco sell these hams that are called something like Mastercarve ham. They don't look like conventional hams, these look more like a brisket. You can get either halfs or whole and they are pretty reasonable.

Conventional ham....

Here's one I did some years back using the Root Beer Glaze recipe. We love that recipe. I do it on my Traeger and it picks up a little bit more smoke flavor.



Another......

Couldn't find any of the past flat type hams. BTW, those Mastercarve hams taste fantastic!!!!!

I posted this in the other ham recipe. I made this for Christmas last year, and plan on doing it again this year.

LINK



I do NOT recommend cooking one yourself.

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your young kids asks you to cook something for them again because they liked it, it helps make things right with the world

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The menu here for Thanksgiving didn't include ham but I wanted a small one so I had to go to Sam's to pick up a new printer and decided to get one of the hams I was talking about in a previous post. This one is just shy of being four pounds but they do have larger.



I'll probably do this one using the Root beer Glazed recipe.