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My Boozy Root Beer Stand Glazed Ham is hands down the best glaze for your Easter Ham. The glaze is so good and all of the alcohol will burn off.

Boozy Root Beer Stand Easter Ham

My Boozy Root Beer Stand Glazed Ham is hands down the best glaze for your Easter Ham. The glaze is so good and all of the alcohol will burn off. Bonus crock pot cooking method.
Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Author Quinn Caudill

Ingredients

  • 1 8-10 lb spiral sliced fully cooked ham
  • 1 (12 oz) bottle Hard Root Beer like Coney Island or Not My Fathers Root Beer. Substitute regular root beer if needed.
  • 1 cup ketchup
  • 1 tbsp stone ground mustard
  • 1 packet glaze mixture

Glaze Mixture Clone

  • 1 cup sugar
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground clove
  • 1/4 tsp paprika
  • dash ground ginger
  • dash ground allspice

Instructions

Oven Method:

  1. Pre-heat oven to 325°F.
  2. Remove ham from its bag and place it in a roasting pan.
  3. Cover the ham securely with foil and heat in the oven for 8 to 10 minutes per pound.

To Make Glaze:

  1. 50 minutes prior to the end of ham cooking time, prepare glaze. 

  2. In a small saucepan, whisk together remaining ingredients.
  3. Bring to a boil over high heat while stirring constantly.
  4. Reduce heat to simmer and cook until glaze is reduced by 1/2.

To Glaze Ham:

  1. Remove ham from oven approximately 30 minutes before the end of recommended cooking time.

  2. Apply glaze evenly over surface of warm ham.
  3. Bake glazed ham uncovered 25 - 30 minutes.
  4. Remove glazed ham from oven and serve.

Slow Cooker Method:

  1. Cook glaze according to above directions.
  2. Spray slow cooker with cooking spray.
  3. Place ham in slow cooker.
  4. Brush glaze over ham.
  5. Cover and cook on low for 3 to 4 hours or until meat thermometer inserted in ham reads 140°F.
  6. Remove ham from slow cooker. Cover loosely with foil and let stand 10 to 15 minutes.
  7. Strain cooking juices. Pour strained juices over ham slices.

Recipe Notes

First published by Quinn Caudill for DadWhats4Dinner.com © 2016