Root beer ham pioneer woman

Root beer ham pioneer woman DEFAULT
root beer glazed ham

Dana Gallagher; Food styling by Vivian Lui; Prop styling by Erin Swift

"It's so fun to crack open a can of root beer and add it to the glaze. It provides liquid, sweetness, and flavor. Sometimes I use cola or even Dr Pepper!" — Ree Drummond

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Cal/Serv: 259

Yields: 16

Prep Time: 0 hours 35 mins

Total Time: 3 hours 25 mins

1/2 fully-cooked bone-in ham

40 whole cloves

1/4 c. Dijon mustard

2 tbsp. cider vinegar

3/4 c. firmly packed brown sugar

kosher salt

Pepper

1 can Root Beer

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  1. Heat the oven to 350 degrees F. Place the ham cut-side down on a rack set in a roasting pan; add 1/3 cup water to the pan.
  2. Score the ham on all sides in a diamond pattern, cutting only 1/4 to 1/2 inches deep. Press 1 clove in the middle of each diamond. Cover the ham with foil and bake for 2 hours.
  3. Meanwhile, make the glaze: In a medium saucepan, whisk together the mustard, vinegar, sugar and 1/4 teaspoon each salt and pepper. Gradually add the root beer. Simmer, stirring occasionally, until slightly thickened, 15 to 20 minutes. Remove from heat.
  4. Brush a third of the glaze (about 1/3 cup) over the ham and bake, uncovered, for 20 minutes; repeat. Brush the remaining glaze over the ham and bake until the ham is heated through and the internal temperature registers 140 degrees F, 15 to 20 minutes more.

Ree DrummondI’m a desperate housewife, I live in the country, and I’m obsessed with butter, Basset Hounds, and Ethel Merman.

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Sours: https://www.womansday.com/food-recipes/food-drinks/recipes/a12452/root-beer-glazed-ham-recipe-wdy0414/

Con Poulos

Our Easter lunch is simple and traditional. Ham is always on the menu!

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Yields: 14 - 18 servings

Prep Time: 0 hours 15 mins

Total Time: 3 hours 0 mins

1

fully cooked bone-in half ham

(10 to 12 pounds)

1/2 c.

spicy brown mustard

3 tbsp.

apple cider vinegar

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

  1. Preheat the oven to 325˚. Score the surface of the ham in a diamond pattern about 1/8 inch deep. Place the ham on a rack in a large roasting pan, tent it with foil and bake for 2 hours.
  2. Meanwhile, heat the root beer, jelly, mustard and vinegar in a small saucepan until bubbly. Cook until reduced and a bit thicker, about 30 minutes. (Be careful—the mixture can easily boil over.)
  3. After 2 hours of baking time, remove the foil from the ham and brush with the root beer glaze. Continue baking, uncovered and brushing with more glaze every 20 minutes, until nice and glossy, about 1 more hour. Remove from the oven and let rest 15 to 20 minutes before carving.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

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Sours: https://www.thepioneerwoman.com/food-cooking/recipes/a35700800/root-beer-glazed-ham/
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Root Beer Glazed Ham

A sweet brown sugar and root beer glaze is baked over a boneless ham for an easy main dish.


Root Beer Glazed Ham from www.tasteandtellblog.com

This post has been created in partnership with Jones Dairy Farm

We are on day 6 of 24 Days of Christmas, and while it has been all sweets going on so far, there is something else that we have to get to before Christmas arrives.

Christmas dinner.

We tend to stick to tradition when it comes to the holidays. It’s always turkey on Thanksgiving and ham on Christmas. And I like that tradition. And while I do like turkey, I definitely look forward to the ham at Christmas more than I look forward to the turkey at Thanksgiving. I’m a pork-loving girl – that’s for sure!!

But just like Thanksgiving, I’m not usually the one to make the centerpiece of the holiday meal. We are usually with family, and I have one sister who is usually in charge of the turkey, and another sister who is usually in charge of the ham.

A few years back, my sister made a ham with a root beer glaze, and I’ve been dying to try something similar ever since. This is so insanely easy and delicious – you are going to be cooking up a ham a lot more often than just for Christmas or Easter!! A simple glaze is made and reduced, and then all you have to do is baste the ham with the sticky, sweet mixture. If you think the thought of root beer and ham don’t go together, let me prove you wrong!

Root Beer Glazed Ham from www.tasteandtellblog.com

I chose to use a boneless family ham from Jones Dairy Farm. If you are intimidated by a big ham, you should definitely check out the boneless family ham. But if you want to go the more traditional route, Jones Dairy Farm has you covered as well. And if you are a novice at slicing a ham, this video by Jones Dairy Farm will give you all of the pointers you need to know.

To find somewhere near you that sells ham from Jones Dairy Farm, check out the Jones website. You can’t go wrong with Jones Dairy Farm!

Root Beer Glazed Ham from www.tasteandtellblog.com

Root Beer Glazed Ham from www.tasteandtellblog.com

Root Beer Glazed Ham


  • Prep Time:15 minutes
  • Cook Time:1 hour 45 minutes
  • Total Time:2 hours
  • Yield:about 20 servings 1x

Description

A sweet brown sugar and root beer glaze is baked over a boneless ham for an easy main dish.



Instructions

  1. Combine the root beer, brown sugar, ketchup and mustard in a pan and cook over medium heat until reduced to half.
  2. Preheat the oven to 325°F. If desired, score the fat layer on the ham. Place the ham in a baking dish and baste with one-fourth of the reduced root beer mixture. Cover with foil and place in the oven. Bake for 15 minutes, then baste with another fourth of the root beer mixture. Repeat two more times. Remove the foil, baste the ham with the pan juices and cook for an additional 20-30 minutes, or until the internal temperature reaches 145°F.

Ways to use those ham leftovers:

Ranch Ham and Cheese Pasta | www.tasteandtellblog.com

Ranch Ham and Cheese Pasta

Ham and Cheese Crescent Bake | www.tasteandtellblog.com

Ham and Cheese Crescent Bake

Brown Butter Tortellini with Spinach and Ham | www.tasteandtellblog.com

Brown Butter Tortellini with Spinach and Ham

Around the Web:
Potato, Ham and Cheese Crescent Mini Quiches from Mom on Timeout
Ham and Potato Soup from My Mommy Style
Creamy Ham and Red Bell Pepper Pasta from Never Enough Thyme

**Thank you to Jones Dairy Farm for sponsoring this post. Because of sponsors like Jones Dairy Farm, I am able to bring you all of the recipes I feature here.**

Sours: https://www.tasteandtellblog.com/root-beer-glazed-ham/
‘Pioneer Woman’ Makes Wildly Racist Joke On Food Network Show \u0026 Fans Outraged — Watch

Root Beer-Glazed Ham Deserves a Spot on Your Easter Table

Our Easter lunch is simple and traditional. Ham is always on the menu!

a plate of food: Make this easy glazed ham recipe for your Easter dinner.© Con Poulos Make this easy glazed ham recipe for your Easter dinner.

Yields: 14-18 servings

Prep Time: 15 mins

Total Time: 3 hours

Ingredients

  • 1

    fully cooked bone-in half ham

    (10 to 12 pounds)

  • 1

    12-ounce can root beer

  • 1 1/2 c.

    plum jelly

  • 1/2 c.

    spicy brown mustard

  • 3 tbsp.

    apple cider vinegar

Directions

  1. Preheat the oven to 325˚. Score the surface of the ham in a diamond pattern about 1/8 inch deep. Place the ham on a rack in a large roasting pan, tent it with foil and bake for 2 hours.
  2. Meanwhile, heat the root beer, jelly, mustard and vinegar in a small saucepan until bubbly. Cook until reduced and a bit thicker, about 30 minutes. (Be careful—the mixture can easily boil over.)
  3. After 2 hours of baking time, remove the foil from the ham and brush with the root beer glaze. Continue baking, uncovered and brushing with more glaze every 20 minutes, until nice and glossy, about 1 more hour. Remove from the oven and let rest 15 to 20 minutes before carving.

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Sours: https://www.msn.com/en-us/foodanddrink/recipes/root-beer-glazed-ham-deserves-a-spot-on-your-easter-table/ar-BB1euvW0

Beer woman pioneer root ham


Easter is coming, the goose is getting fat!

Wait. That’s Christmas.

And Christmas isn’t coming. At least not for 272 more days.

Okay, now that I’ve both confused and depressed everyone: Here’s the recipe for the yummy glazed ham I made on my show last Saturday—the same ham I’ll be making this Sunday for Easter brunch. It’s totally easy, exceedingly delicious, and results in a purty and glossy ham that’ll make your guests say “Oooooooh!” with wide, expectant eyes and, hopefully, hearty appetites because this ham could feed an army.

Here’s how I made it.

Get a big honkin’ bone-in ham. Fully cooked.

Use a really sharp knife to score a diamond pattern all over the surface of the ham: First cut lines in one direction…

Then cut in the other direction.

Grab a handful of cloves and poke them into the center of each diamond…

And keep going until the whole surface is dotted. I do this for looks more than flavor: I just think it looks lovely and traditional when it’s all done baking.

Cover the ham with foil, then put it into the oven to warm it up. I do 325 for at least 2 to 2 1/2 hours, but I’d say just look at the instructions on the package and follow those. Some hams say to go 3 to 4 hours, some at a lower temperature. The whole goal here is just to heat the ham slowly…and it takes awhile to do that.

While the ham is in the oven, you can make the glaze: Throw 3 cups of brown sugar into a saucepan…

Along with 1/2 cup of grainy, spicy mustard for a nice tang…

3 tablespoons apple cider vinegar for a little bite…

And the star of the show!

A whole can of Dr Pepper.

You can use Coke. Heck, you could probably even use root beer. But please, for the love of all things good and caramelized, do not use diet pop.

(It’s the sugar we’re after here.)

Amen.

Bring this mixture to a boil, then reduce the heat…

And simmer it for a good 15-20 minutes until it’s gotten darker and thicker.

After the ham has cooked for 1 1/2 to 2 hours, brush the surface with some of the glaze. Then pop it back into the oven, uncovered, for another 20 minutes or so.

Pull it out and brush on more glaze, then pop it back in the oven.

Then pull it out and brush on more glaze! Keep doing this until the ham is fully heated and the glaze is really gorgeous and glossy.

Note: On my Food Network episode last weekend, I only glazed it once because I had been at church and didn’t want to add too much more time before we ate. It was still totally delicious, but glazing the ham 2 or 3 (or 4) times really results in more of a masterpiece in terms of gorgeous surface.

Mmmm. Easter feast!

Enjoy, guys. This ham’ll take you far in life.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

Sours: https://www.thepioneerwoman.com/food-cooking/recipes/a10963/glazed-easter-ham/
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