We enjoy trying new ham glazes and this juicy Root Beer Glazed Ham is an easy way to put a fun twist on a traditional cola ham glaze.
Easy Root Beer Glazed Ham Recipe
Delicious and flavorful ham is the centerpiece at many holiday meals, birthday parties, and other large gatherings in our family. Ham makes such an easy main dish for special occasions so we can spend more time making great side dishes and desserts!
A secret to keeping the ham juicy and delicious is not to worry about overcooking it. A pre-cooked ham can be safely eaten cold. Our family prefers warm ham, so we always heat the ham the first time it is cooked. Leftovers may be eaten cold or re-heated.
Ham typically has a great flavor from the curing process. During this process, ham is typically cooked. ALWAYS read and follow the safe handling instructions on the package of ham that you purchase.
I use a covered roasting dish just like this one. This is the same style of a pan that my grandma and mom have used. My grandma has made and my mom still makes many amazing meals!
We always pick up one of the bigger hams in the meat case so that we will have plenty of leftovers for other meals like Easy Ham and Potato Soup. A simple ham sandwich can be great, but ham can be added to many pasta dishes and makes a great addition to breakfast. We also freeze individual servings that come in handy for a quick lunch when the cupboard is getting bare.
Root Beer Ham
Root Beer Ham can be cooked in the oven or crock pot. If a slow cooker is used be sure to have one that is large enough for the ham to fit in. A portion of the ham may need to be cut off for the slow cooker to seal. Slow cookers are very convenient to help keep ham slices warm in the root beer glaze and to serve out of.
I love making a big ham because it can either feed a lot of people right away, or it can be saved for a variety of excellent leftovers! Here are a couple of my favorite recipes to use leftover ham in Farmhouse Ham and Potato Soup and Ham and Alfredo Spaghetti.
When refrigerating or freezing leftover ham I like to be sure and keep some of the root beer glaze from the pan to add to the containers. Using the moisture when reheating a few pieces at a time in a skillet or microwave makes the following meals just as good as the first!
Ingredients Needed to Make a Root Beer Glaze
- Root beer
- Brown sugar
- Dijon mustard
Root Beer Glazed Ham Recipe
- Mix root beer, brown sugar, ketchup and Dijon mustard together in a sauce pan. Cook over medium heat until the mixture reduces in half. Stir often to prevent burning. Pour half of the glaze over the uncooked ham.
- Warm the ham according to the instructions on the package considering weight and cooking details. To keep the ham nice and juicy be sure NOT to heat too long.
- Use a silicone brush to apply the remaining glaze as the ham comes out of the oven. Glaze can also be served on the side if preferred.
More Delicious Holiday Recipes:
Baked Mac & Cheese is made with four types of cheese and heavy cream. This recipe will leave you dreaming of more.
Citrus Glazed Sweet Potato Casserole is the sweet potato recipe my mom makes every Thanksgiving!
Sweet Corn Spoon Bread adds a layer of Swiss cheese on top of a moist and delicious corn casserole.
Baked Vegetable Medley mixes California vegetable medley with cheese and French fried onions to make a delicious vegetable side dish!
Printable Ham Glaze Recipe Card
Easy Root Beer Ham Glaze
- 1 cup root beer at room temp
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1 T. dijon mustard
- Read instructions on the package of ham. Most hams are precooked and only need to be warmed for 12 – 15 minutes per pound in a 275 degree F oven.
- In medium saucepan, whisk together ingredients. Bring to boil; reduce heat to medium. Cook, uncovered until mixture reduces in half (about 15 to 20 minutes), stirring occasionally. Brush half of mixture on ham prior to baking. Brush remaining sauce over ham just as it comes out of the oven.
- For a lighter flavor, offer glaze in a side dish at the dinner table for guests to flavor to their taste
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