The holidays are all about bringing people together around good food, good company, and a little Sprecher cheer. This season, we’re serving up a showstopping main dish that captures the heart of both — our Root Beer–Glazed Ham.
Made with Sprecher’s legendary fire-brewed Root Beer, this recipe turns a classic holiday ham into something truly special.
Ingredients
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1 ham (7–10 lb), fully cooked, bone-in
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1 cup packed dark brown sugar
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½ cup ketchup
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¼ cup white wine vinegar or apple cider vinegar
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3 tablespoons Dijon mustard
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½ teaspoon crushed red-pepper flakes (optional)
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¼ teaspoon ground cloves (or a few whole cloves if you like)
Instructions
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Preheat the oven to 325 °F (≈165 °C).
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If you do not have a spiral-sliced ham, score the surface of the ham in a diamond pattern for better glaze penetration.
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Place the ham on a rack in a shallow roasting pan. Pour ~½ to 1 cup Root Beer into the bottom of the pan to keep your ham from drying out.
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In a medium saucepan, combine the glaze ingredients: Root Beer, brown sugar, ketchup, vinegar, mustard, red-pepper flakes, and ground cloves. Bring to a boil, then reduce heat and simmer until the liquid is reduced by about half and thickened into a syrup.
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Tent the ham loosely with foil and bake until the internal temperature of the thickest part is about 125 °F. (Since it’s pre-cooked you’re warming it rather than cooking it raw.)
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Remove the foil. Brush a generous layer of the glaze over the ham. Continue baking (uncovered) until the ham reaches about 140 °F internal temperature (or according to ham package directions) and the glaze is caramelized and sticky. Brush additional glaze on the ham every 10-15 minutes as desired.
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Let the ham rest for about 10-15 minutes before carving. Serve with any leftover glaze or pan juices.
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