I don’t know if I’ve mentioned Not Your Father’s Root Beer on my blog before – see my Dad and I are pretty wild about it and split one every now and then. So when Dad said he’d like a ham, I immediately (and selflessly, I might add) sacrificed a bottle. Of his, of course, lol! (Fyi: plain old root beer will work in this recipe, too.)
I’ve got to tell you that I’ve never been a huge fan of glazed ham but this glaze is the bomb. I’ve made it about 4 times until I’ve reached what I think is perfection. It’s barely sweet, a little smokey and has just a touch of zingy flavor. The Not Your Father’s Root Beer & Bourbon glaze just coats and melds into that ham leaving it incredibly juicy with chewy edges.
Too often, so many glazes are just too sticky sweet – and since I like to make soup with my ham, I’m not super keen on the flavor of the lovely ham juices being hijacked by the flavor of the glaze. This ham is an exception, because the Not Your Father’s Root Beer & Bourbon glaze is amazing, and I’ve found a way to keep that resulting ham broth fairly neutral in flavor. I’ve added that technique to the recipe, just in case that matters to you.
The Not Your Father’s Bourbon Glaze has some sweetness, but it’s offset by the Coleman’s mustard, the bourbon, the vinegar and the touch of chili – it’s “perky.” That’s my best description! The ham came out a gorgeous mahogany, and it was all I could do to stop myself from snitching a little from the edges as I was taking pics.
Speaking of pics, the fam was clamouring and I only had time for a shot or two before it had to be sliced and served…it should rest a bit anyway before it gets torn into, but try telling that to a couple of hunger crazed octogenarians…
Ham is one item that often goes on sale, especially around any holiday – I usually don’t do a spiral sliced (they’re pricier – but I picked this one up on a super sale after Christmas) and I generally like the shank end; though it looks like less meat, the bone makes up for it by making an amazing broth for some of my favorite Soups.
Even though a ham costs a bit of money in initial outlay, it can make several meals (See my 12 Days of Ham) so I’ll tag this as a Bargain Meal of the Week. Since I’ve made this Not Your Father’s Root Beer & Bourbon Ham, I’ll be throwing a few new leftover possibilities at you, too.
Not Your Father's Ham
- 1/2 bone-in cooked ham
- 1 1/2 teaspoons Coleman’s mustard powder
- 1/4 teaspoon ground clove
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup packed brown sugar
- 1 12 ounce bottle Not Your Father’s Root Beer
- 1/3 cup Sorghum (or substitute maple syrup or light molasses, although molasses has a stronger flavor and both syrup & molasses will add thier own unique flavors)
- 2 tablespoons apple cider vinegar
- 2 tablespoons bourbon
Preheat oven to 325 F.
Figure out how long it will take to cook the ham to 140 degrees F. & glaze it:
- For a 1/2 ham, bone in, calculate on 18 to 20 minutes per pound.
- You’ll begin to glaze an hour before the ham is done, so subtract an hour from the total cooking time so you’ll know at what point to add the first glazing.
Score the ham in a diamond pattern, slicing about 1/4 inch deep and making parallel lines about an inch apart. Place a rack in a pan just large enough to hold the ham. Place ham, cut side down on rack. Add 1/3 cup of water to the pan, cover tightly (you may need to use foil) and place in oven.
As soon as the ham goes in or at least far enough in advance, make the glaze so the glaze has time to cool: In a medium saucepan, add mustard, clove, chili, salt, pepper and brown sugar. Stir together. Slowly add the root beer, whisking, then the sorghum, vinegar and bourbon.
Heat over medium heat, stirring until the sugar is dissolved and then simmer, stirring now and then, until the mixture is reduced by half, about 15 minutes. It will be rather thin, like a warm maple syrup, but will have more body once it’s at room temperature. Set aside or place in the fridge to cool before glazing ham. (If the glaze is too thick to brush on, it can be slightly warmed.)
When an hour is left on the cooking time for the ham, remove the ham from the oven. If you wish to use the juices from the ham in soups or other recipes, pour off the juices into a container and refrigerate them, then add about a cup of water to the pan. If you don’t care about the juices, or don’t care if they’re flavored by the glaze, leave as is.
Brush the glaze onto the ham, return to the oven, uncovered, for 20 minutes. Remove the ham and glaze again, again returning to the oven for 20 minutes. Remove the ham for a final glaze, then return for a final 20 minute period.
Rest 20 to 30 minutes before serving. Pass any remaining glaze from the pan or the roasting pan, if desired.
Note: If there is a significant amount of glaze remaining, it may be used to glaze something else, like chicken wings or ribs. Bring to a boil before reusing, thinning with a little water if necessary.
from the kitchen of http://www.frugalhausfrau.com