Dec 062018
 

This is taken directly from my article

This recipe is adapted from New Orleans food critic, Tom Fitzmorris. It is one of his most request recipes. It uses a product that I grew up on. Barq’s root beer was created in the French Quarter of New Orleans in 1890. In my opinion, no other root beers come close to Barq’s.  

Root Beer-Glazed Ham

Glaze

24 ounces (two cans) Barq’s Root Beer 

1 1/2 tablespoons Pepper Jelly

1 Bay Leaf

1 1/2 tablespoons Tabasco Caribbean style Steak Sauce or Pickapeppa Sauce

6 Cloves

1 stick Cinnamon

Peel and juice of 1/2 Orange

Peel of 1/2 Lemon

1 Smoked Ham, about 8-10 pounds

1/2 teaspoon Dry Mustard

3/4 cup Dark Brown Sugar, packed

It is best to make the glaze the night before.

Combine all the glaze ingredients in a saucepan. Bring the mixture to a boil, then lower to a simmer, and cook for about a half-hour or until the liquid is reduced to about half. Refrigerate until ready to use.

Preheat oven to 350℉.

Place the ham on a rack in a disposable pan. Score the ham in a criss-cross pattern. Spoon enough of the glaze over the ham to completely wet the surface. Combine the brown sugar and mustard and pat is all over the ham. Pour a half a cup of water into the pan. Spoon some of the glaze over the top of the ham at 15-minute intervals until it is all used up. Add more water to the pan when it dries up. Continue baking until the ham reaches an internal temperature of 160℉ on a meat thermometer. Remove from oven and allow to rest for a half-hour before carving.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.