Email to Cat      

Root Beer-Glazed Black Ham

Source of Recipe


Tom Fitzmorris






List of Ingredients



• 24 ounces root beer, preferably Barq's
  
• 1-1/2 Tbsp pepper jelly
  
• 1 bay leaf
  
• 1-1/2 Tbsp Caribbean-style steak sauce, such as Pickapeppa
  
• 6 cloves
  
• 1 stick cinnamon
  
• Peel and juice of half of an orange
  
• Peel of half of a lemon
  
• 1 cured, smoked ham, preferably boneless, 4 to 5 pounds
  
• 3/4 cup dark brown sugar
  
• 1/2 tsp dry mustard
  






Instructions



1. In a medium saucepan over medium-high heat, combine the root beer, the pepper jelly, the bay leaf, the steak sauce, the cloves, the cinnamon, the orange peel and juice, and the lemon peel. Bring the mixture to a boil, then reduce the heat to low and cook for about 30 minutes. Remove the pan from the heat and strain the mixture, discarding the solids. Return the liquid to the pan and cook on medium-low heat until the liquid is reduced to about 1/2 cup and is thick enough to coat a spoon, about 30 minutes. (If done in advance, transfer to a sealable container and set aside.)
   
   
2. Preheat the oven to 350° F. Place the ham on a rack in a disposable aluminum foil pan. Using a knife, score the top half of the ham in a crisscross pattern. Spoon the glaze over the entire ham to completely moisten the surface. In a small bowl, combine the brown sugar and the dry mustard. Pat the mixture all over the ham. Pour 1/2 cup of water into the pan.
   
   
3. Bake until the ham reaches an internal temperature of 160° F on a meat thermometer, 3 to 4 hours. While it is baking, spoon some of the glaze over the ham, letting it dribble down the sides, at 15-minute intervals until the glaze is used up. Add more water to the pan as needed to keep it from getting dry. Transfer the ham to a work surface. Let it rest, uncovered, for about 30 minutes before carving.
   
   Makes about 20 servings.
   
   






Final Comments


"In New Orleans, the ham of choice is Chisesi. You'll want to use a top-quality, lean, naturally smoked ham. The glaze gives the ham its distinctive, crusty appearance. Use a disposable pan; the drippings, Fitzmorris warns, are 'impossible to dislodge.'"