15-Minute Canadian Glazed Ham
This Canadian-style baked ham uses ginger ale as a desalting brine, a traditional method to reduce the intense saltiness of cured ham while infusing subtle sweetness. The bone-in ham is marinated for hours, then glazed with a spiced beer-and-molasses coating that caramelizes during roasting. The result is tender, flavorful meat with a glossy mahogany exterior and balanced savory-sweet profile. Perfect for holiday tables, potlucks, or any gathering serving 8-12 people, this approach differs from standard ham recipes by prioritizing moisture and taming salt through liquid brining rather than surface glazing alone. The ginger ale's carbonation and mild spice complement the mustard and molasses, creating depth without requiring specialty ingredients. Ideal for cooks seeking traditional Canadian techniques or those serving salt-conscious guests.
Ingredients
- 5 lbs ham, bone-in
- 2 12 ounce cans ginger alelemon-lime soda1:1soda
similar carbonation and sweetness, slightly less ginger spice
- 12 ounces beer
- 2 tablespoons dry mustardDijon mustard1.5:1condiment
adds tanginess and moisture; whisk into glaze smoothly
- ¼ cup molasses
Instructions
- 1
Preheat oven to 325 degrees Fahrenheit
- 2
Trim fat from the ham
- 3
Marinate ham in ginger ale for at least 4 hours in the refrigerator, turning as needed
- 4
Place ham in a foil-lined baking dish
- 5
Mix beer, dry mustard, and molasses together and spread over the ham
- 6
Cover with foil and bake for 15 minutes per pound
- 7
Remove foil and bake for an additional 20 minutes until glazed
Tips
Turn the ham several times during the 4-hour marinade to ensure even salt extraction from all sides. Ginger ale's acidity and carbonation work together to penetrate the cured meat effectively.
Measure cooking time precisely: 15 minutes per pound at 325 degrees ensures the interior reaches safe temperature without drying out the delicate meat near the bone.
Save the ginger ale marinade after removal; strain and freeze it for future ham dishes or as a base for glazes, maximizing the Canadian technique's efficiency.
Good to Know
Refrigerate leftover ham in an airtight container for up to 5 days. Slice and reheat gently in a covered baking dish with a splash of water at 325 degrees to avoid drying.
Marinate the ham up to 24 hours in advance for deeper desalting. Prepare the glaze mixture up to 2 days ahead and refrigerate; bring to room temperature before applying.
Serve hot or at room temperature alongside roasted root vegetables, dinner rolls, or glazed carrots. Pairs well with mustard greens, potatoes, or coleslaw.
Common Mistakes
Skip the marinating step to avoid ham that remains overly salty and tough; the ginger ale brine is essential to the method.
Cover the ham throughout baking to avoid overcooking the exterior before the interior desalts; uncover only in the final 20 minutes.
Use cold marinade straight from refrigerator to avoid food safety issues; ensure ham stays below 40 degrees Fahrenheit during brining.
Substitutions
similar carbonation and sweetness, slightly less ginger spice
FAQ
Can I use a different carbonated beverage instead of ginger ale?
Yes. Lemon-lime soda, club soda, or even plain sparkling water work as substitutes. Ginger ale's mild spice is traditional but optional. Avoid cola-based sodas, which add excessive sweetness and color. Carbonation level and acidity matter more than the specific flavor.
What if I don't have beer for the glaze?
Replace beer with chicken broth, apple cider, or juice in a 1:1 ratio. The beer adds depth and slight bitterness that balances mustard and molasses. Broth is neutral, cider adds tartness, and juice adds sweetness. Adjust molasses downward if using juice to avoid over-sweetening.
How long does leftover ham keep and can I freeze it?
Refrigerate sliced ham for up to 5 days in an airtight container. Freezing whole or sliced ham is safe for up to 3 months; wrap tightly in plastic wrap and foil to prevent freezer burn. Thaw in the refrigerator overnight before reheating.