Barq’s Root Beer Glazed Easter Ham
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- Yield: 15 Servings
In New Orleans, we grew up drinking Barq’s Root Beer. While it’s owned and sold nationally by Coca-Cola now, Barq’s was invented by New Orleans-born Edward Charles Edmond Barq Sr. who started manufacturing Barq’s in Biloxi, Mississippi, in 1890. For years, you could see Barq’s signs all over the Gulf Coast with the simple slogan, “Drink Barq’s. It’s good.” We think you’ll find this ham good as well.
- 1 7-9 lb. fully cooked spiral-sliced ham (bone-in)
- 3 cups Barq’s Root Beer
- 3/4 cup packed brown sugar
- 1/2 cup ketchup
- 1/4 cup white wine vinegar
- 3 tablespoons steak sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground cloves
- Place your ham in a shallow roasting pan on a rack.
- Score the surface of the ham, making diamond shapes 1/2 in. deep.
- Bake at 325° for 2 hours.
- Combine the remaining ingredients in a large sauce pan and bring to a boil. Cook for about a half an hour, until liquid is reduced by half.
- Brush the ham with some of the glaze and bake 30-60 minutes longer (until a thermometer reads 140°), brushing occasionally with remaining glaze.