2 cans or bottles of root beer (not diet), (12 oz)
1/4 cup brown sugar
1/4 cup honey
2 tablespoons spicy brown mustard
2 tablespoons Dijon Mustard
2 cloves large fresh garlic, pressed or minced
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
Directions:
Place all of the glaze ingredients in a 2-quart saucepan. Bring to a boil, reduce heat to medium to a low boil and continue to cook until the root beer is reduced by 2/3 and takes on a syrupy consistency, about 30 minutes. Remove the glaze from the heat; set aside. May be made and stored, covered, in fridge up to 1 week ahead.
Directions for Ham: Preheat the oven to 325 degrees F. Place the ham in a large roasting pan and bake, uncovered, for 1 hour, basting occasionally with the pan juices. Remove the ham from the oven and brush the top and sides with the root beer glaze.
Return the ham to the oven and continue to cook, glazing every 15 minutes and tenting the ham with foil if browning too quickly. Bake until a thermometer inserted into the deepest part of the ham registers 150 degrees F, about one hour longer.
Remove the ham from the oven and let rest for 20 minutes before slicing. Serve warm or at room temperature, thinly sliced.
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2 cans or bottles of root beer (not diet), (12 oz)
1/4 cup brown sugar
1/4 cup honey
2 tablespoons spicy brown mustard
2 tablespoons Dijon Mustard
2 cloves large fresh garlic, pressed or minced
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
Directions:
Place all of the glaze ingredients in a 2-quart saucepan. Bring to a boil, reduce heat to medium to a low boil and continue to cook until the root beer is reduced by 2/3 and takes on a syrupy consistency, about 30 minutes. Remove the glaze from the heat; set aside. May be made and stored, covered, in fridge up to 1 week ahead.
Directions for Ham: Preheat the oven to 325 degrees F. Place the ham in a large roasting pan and bake, uncovered, for 1 hour, basting occasionally with the pan juices. Remove the ham from the oven and brush the top and sides with the root beer glaze.
Return the ham to the oven and continue to cook, glazing every 15 minutes and tenting the ham with foil if browning too quickly. Bake until a thermometer inserted into the deepest part of the ham registers 150 degrees F, about one hour longer.
Remove the ham from the oven and let rest for 20 minutes before slicing. Serve warm or at room temperature, thinly sliced.
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