• Cooking Time: 210–240
  • Servings: 25–30 (6–8)
  • Preparation Time: 60 (not inc basting)


This 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.


  • 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.

Author Credit: Renee Bloch

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