GMA Recipe: Emeril's Root Beer-Glazed Baked Ham

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Emeril's Root Beer-Glazed Baked Ham
From chef and author Emeril Lagasse
December 8, 2006

Make your holiday ham go "Bam!" This ham goes exceptionally well with sweet potatoes. Try it with Emeril's Sweet Potato Pudding. Emeril Lagasse made it on Good Morning America.

Ingredients

One 12-pound to 15-pound fully cooked ham, bone-in, scored decoratively

4 (12-ounce) cans of root beer

4 tablespoons pepper jelly

2 bay leaves

1/4 cup Emeril's Steak Sauce, or your favorite steak sauce

2 teaspoons pepper sauce (recommended: Caribbean Pick-A-Pepper)

8 whole cloves

2 cinnamon sticks

2 oranges, zest and juice

2 lemons, zest and juice

1 vanilla bean, split lengthwise and seeds scraped

1 teaspoon bitters (recommended: Angostura)

Directions

Place all of the above ingredients in a 2-quart saucepan except the ham. Bring to a boil, reduce heat to medium, and continue to cook until the root beer is reduced by 2/3 and takes on a syrupy consistency, about 30 minutes. Remove the glaze from the heat and strain into a clean, heatproof container. Set aside until ready to glaze the ham.

Preheat the oven to 325° Fahrenheit.

Trim rind and excess fat from the ham, leaving a 1/4-inch-thick layer of fat. Score the ham in a decorative diamond pattern. Place the ham in a large roasting pan and bake, uncovered, for 1 hour, basting occasionally with the pan juices.

Remove the ham from the oven and brush the top and sides with the root beer glaze. Return the ham to the oven and continue to cook, glazing every 15 minutes and tenting the ham with foil if browning too quickly. Cook until a thermometer inserted into the deepest part of the ham registers 150 degrees F, about 45 minutes to one hour longer.

Remove the ham from the oven and let rest for 30 minutes to 1 hour before slicing. Serve warm or at room temperature, thinly sliced.

Yield: 12 to 20 servings

Note: This ham goes exceptionally well with sweet potatoes.

Recipe copyright 2006, Emeril Lagasse from "Emeril's Creole Christmas", by Emeril Lagasse with Marcelle Bienvenu, William Morrow Publishers, New York, 1997