- Cooking Time: 210–240
- Servings: 25–30 (6–8)
- Preparation Time: 60 (not inc basting)
- 24 oz (½ cup) Barq's root beer
- 4½ tsp (1 tsp) Tabasco® style steak sauce
- 6 (1½ cloves) cloves
- 1 stick (1 dash) cinnamon
- 1 (1 pinch of crushed) bay leaf
- ½ peel of orange (dash of orange extract)
- Juice from orange (5 tsp orange juice)
- ½ peel of lemon (dash of lemon extract)
- 12 lbs (2½–3½ lbs) smoked ham
- ¾ cup (3 tbsp) dark brown sugar
- ½ tsp (1 dash) dry mustard
- ½ cup (2 tbsp) water
- Preheat oven to 350° F.
- Combine the first 7 ingredients in a large saucepan for the glaze.
- Bring the mixture to a boil, then lower to a simmer, and cook for about 30 minutes.
- Strain the pan contents and discard the solids.
- Reduce the liquid to about ½ cup.
- Refrigerate if doing this in advance.
- (For doing this in the home version, mix the 7 ingredients in a mini-blender and uses it as the glaze.)
- Place the ham on a rack in a disposable aluminum pan.
- Cut shallow gashes in a crisscross pattern across the top half of the ham.
- Spoon just enough of the glaze over the ham to completely cover the surface.
- Combine the brown sugar and mustard together and pat it all over the ham.
- Pour ½ cup of water into the pan.
- (2 tbsp for the home version.)
- Bake the ham, spooning some of the glaze over it every 15 minutes until the glaze is used up.
- Try to get some glaze on all parts of the ham.
- Continue baking for a total of 3½–4 hours or until the ham reaches an internal temperature of 160° F on a meat thermometer.
- Remove from the oven and allow to rest for 30 minutes before carving.
NotesThis recipe yields a "cooking for crowds" 25–30 servings. In order to yield a more "family "cooking" friendly 6–8 servings, use the ingredient amounts in the parentheses.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
The Naked Macaron
Gluten Free Passover Cookbook for Jewish Celiacs at Pesah
culinary karmaSee More
Almond or Oat Milk
Roasted Rack Of Lamb Persillade
Nathan M’s German Apple Pancakes, modified from Emeril's “There’s a Chef in My World” Cook bookSee More