Root Beer Glazed Ham

1. Preparing and Baking the Ham

Preheat your oven to 325 degrees. Score the surface of the fully cooked, bone-in half ham with a sharp knife, creating a diamond pattern about a half-inch deep. Place the ham in a roasting pan, pour two cans of root beer into the pan, and add the halved shallots and bay leaves around it. Cover the pan with aluminum foil and bake the ham for roughly 15 to 18 minutes per pound, until the internal temperature reaches 135 degrees.

2. Making the Glaze

Once the ham has cooked, increase the oven temperature to 400 degrees. In a large skillet, reduce 2 cups of the root beer cooking liquid over medium heat. Add the dark brown sugar, Dijon mustard, and rice vinegar, simmering until it thickens into a syrupy glaze, about 10 to 15 minutes.

3. Glazing and Final Baking

Brush half of the glaze over the ham, ensuring it gets into the scored lines. Return the ham to the oven, uncovered, and bake for another 8 to 12 minutes, or until the glaze bubbles and turns a deep bronzed color.

4. Resting and Serving

Remove the ham from the oven and let it rest for about 15 minutes. Slice the ham and serve with the remaining glaze and some of the braising liquid for added sweetness.