MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Root Beer Ham
Categories: Pork, Beverages, Vegetables, Herbs
Yield: 10 servings

8 lb (to 10 lb) bone-in, fully
- cooked unsliced half ham
24 oz (2 cans) root beer
2 lg Shallots; halved lengthwise
2 lg Dried or fresh bay leaves
1/4 Packed cup dark brown sugar
4 ts Dijon mustard
2 ts Rice vinegar

Set the oven @ 325ºF/165ºC.

Using a sharp knife, make parallel cuts across the
surface of the ham, about 1/2" deep and 1" apart, then
repeat in the opposite direction to create a diamond
pattern.

Place the ham in a deep, large roasting pan, cut side
down, and pour the root beer over the ham. Add the
shallots and bay leaves to the root beer in the roasting
pan. Cover the pan tightly with aluminum foil and bake,
basting once halfway through, until the ham is heated
through (it’s already cooked). The internal temperature
should reach 135ºF/57ºC, about 15 minutes per pound (2
to 3 hours total).

When the ham is done heating through, carefully remove
from the oven and raise the oven temp to 400ºF/205ºC.
Uncover the ham and ladle out 2 cups of the root beer
braising liquid into a large skillet.

To make the glaze, add the brown sugar, mustard and rice
vinegar to the root beer in the skillet and bring to a
boil, whisking occasionally and watching that it doesn’t
boil over. Cook until reduced significantly, syrupy and
thick enough to coat the back of a spoon and drip off
slowly, 10 to 15 minutes.

Using a spoon or a brush, apply half of the glaze all
over the surface of the ham. Bake, uncovered, until the
glaze is bronzed, bubbling and gorgeous (but not
burned), 8 to 12 minutes.

Transfer the ham to a cutting board to rest for at least
15 minutes before slicing thinly and serving with the
extra glaze. Carefully pour the braising liquid into a
gravy boat and serve alongside, as well.

By: Eric Kim

Yield 8 to 12 servings

RECIPE FROM: https://cooking.nytimes.com

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