Smoked Root Beer Glazed Ham
The perfect Easter ham full of flavor. This ham is smoked, then basted with a root beer, ginger, and clove glaze. Definitely, a must-try in my book. This ham is also great for the holidays and can be served with any of your favorite sides. Save those leftovers for sandwiches and, of course, salads and bean soups!Photo by: davidgn/Depositphotos
- 1 spiral cut ham about 6-7 pounds, bone-in
- 1-2 tablespoons whole cloves for studding the ham
- Aluminum drip pan
- For glaze:
- 2 1/2 cups root beer
- 1 cup packed dark brown sugar
- 2 tablespoons melted butter
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon red wine vinegar
- 2 teaspoons grated fresh ginger
- Prepare the smoker for 210 degrees F., and a smoking time between 5-6 hours. If using a pellet grill, follow the manufacturer’s recommendations.
- Remove ham from wrapping and set onto a large cutting board. Stud the large top layer with cloves.
- Once the smoker is up to temp, place ham into the smoker, set the drip pan underneath, close the lid, and let it go for 2 ½ hours. Keep an eye on the temperature, and adjust as needed.
- Prepare the root beer glaze. Measure out root beer, and let sit for 20 minutes to flatten a bit. Mix all baste ingredients with root beer together in a bowl. Cover bowl and set aside until ready to use.
- Apply the first layer of glaze after the 2 ½ hour mark. Repeat this process every 40-45 minutes until the glaze runs out or the ham reaches an internal temperature of 140 degrees F.
- Carefully remove ham from the smoker and place it onto a clean cutting board. Let it rest long enough to handle; about 10-15 minutes. Carve and serve.
Things to think about with this recipe: Ham: You do not have to use a spiral ham for this recipe, nor a bone-in ham. Stud with cloves as usual, but do be mindful of short or longer cooking times. Use baste in second half of cook time. Equipment and supplies: You can prepare this ham on any smoker, grill, or even your oven if you are not keen on smoke. Just make sure to follow the manufacturer’s recommendations on estimated fuel needs and cook times to ensure success. If cooking in the oven, cook for 90 minutes to 2 hours, at 350 degrees F. Baste ham in the last 45 minutes of cook time, every 15 minutes until done. Wood: I prefer to use maple or hickory wood for this recipe. Seasonings: You can use a spice rub for this ham, but it isn’t necessary. Since you’ll be basting throughout the cooking process, the glaze will build with each layer, imparting a flavorful sticky crust on the surface.