Root Beer-Glazed Ham

Instructions

1. 1

   I usually make the glaze the night before, so I can get the ham right into the oven in the morning. Combine all the glaze ingredients in a saucepan. Bring the mixture to a boil, then lower to a simmer, and cook for about a half-hour. Strain the pan contents and discard the solids. Reduce the liquid to about a half-cup. Refrigerate if you do this in advance.

2. 2

   Place the ham on a rack in a disposable aluminum pan. Cut shallow gashes in a criss-cross pattern across the top half. Spoon the glaze over the ham to completely wet the surface.

3. 3

   Combine the brown sugar and the dry mustard and pat it all over the ham. Pour a half-cup of water into the pan. Put the ham in the oven at 350 degrees.

4. 4

   Spoon some of the glaze over the top of the ham at 15-minute intervals until it's all used up. Try to get some glaze on all parts of the ham. Add more water to the pan when it dries up.

5. 5

   Continue baking until the ham reaches an internal temperature of 160 degrees on a meat thermometer. Remove from the oven and allow to rest for a half-hour before carving.