About This Recipe
“This is from Tom Fitzmorris…noted New Orleans food critic and pretty darn cook chef. If you can’t find Barq’s Root Beer, get the best root beer you can find…do not skimp here.”
Prep Time: 15 mins | Total Time: 1 hr 45 mins | Servings: 20
- 1 (4 lb) cured smoked ham
- 1/2 teaspoon dry mustard
- 3/4 cup dark brown sugar
- 24 ounces barq root beer ( two cans)
- 1 1/2 tablespoons tabasco caribbean style steak sauce
- 6 cloves
- 1 cinnamon stick
- 1/2 orange, juice and zest of
- 1/2 lemon, rind of
- Preheat oven to 350 degrees.
- Place the ham in a broiling pan and cut shallow gashes in a criss-cross pattern across the top half.
- Combine the brown sugar and the dry mustard and pat it all over the ham.
- Put the ham in the oven.
- Combine all the other ingredients in a saucepan.
- Bring the mixture to a boil, then lower to a simmer, and cook until the liquid volumne is reduced to about one cup.
- Spoon some of the glaze over the top of the ham.
- Spoon more glaze, at 15-minute intervals, until it is all gone.
- Continue baking until the ham reaches an internal temperature of 160-degrees on a meat thermometer.
- Remove from oven and allow to rest for about one hour before carving.