Root Beer Glazed Ham with Ketchup Glaze
A glazed ham featuring a tangy-sweet ketchup and root beer coating that caramelizes during slow roasting. The bone-in ham becomes tender and juicy, with a glossy exterior from frequent basting. Perfect for holiday dinners, Easter celebrations, or large family gatherings. This version uses root beer as a braising liquid rather than just a glaze component, creating a unique flavor profile that balances ketchup's acidity with brown sugar's sweetness and subtle herbal notes from the soda.
Ingredients
- 1 9 pound cooked ham, bone-in
- ½ cup ketchup
- 1 tablespoon brown sugarhoney or maple syrup1 tablespoon equivalentswap
changes sweetness slightly, maple adds depth
Full guide → - 1 tablespoon lemon juice
- 2 12 ounce can root beercola or ginger ale1:1swap
creates different flavor profile but timing identical
Instructions
- 1
Preheat oven to 325F.
- 2
Place ham cut side down on a rack in a roasting pan, ensuring it doesn't touch the sides.
- 3
Score the ham with a knife to a depth of about 1/2 inch all over in a crosshatch pattern.
- 4
Combine ketchup, brown sugar, and lemon juice in a bowl.
- 5
Rub the mixture all over the ham.
- 6
Pour root beer over the top.
- 7
Cover and bake at 325F for about four hours, basting with pan drippings every 30 minutes.
- 8
Remove from oven and let rest covered loosely for 15 minutes.
- 9
Carve and serve.
Tips
Basting every 30 minutes prevents the glaze from burning and ensures even caramelization. Set a timer to stay consistent throughout the long cooking process.
Let ham rest 15 minutes after roasting to redistribute juices and make carving cleaner. Reserve pan drippings for serving alongside.
Score before glazing so the ketchup mixture penetrates the surface. Diagonal cuts 1/2 inch deep create maximum surface area for browning.
Good to Know
Cover leftover ham tightly and refrigerate up to 4 days. Freeze sliced ham in airtight containers up to 2 months.
Ham can be cooked up to 1 day ahead, covered and refrigerated. Reheat gently at 300F covered until warmed through, about 30-45 minutes depending on portion size.
Serve sliced warm or at room temperature with pan drippings spooned over. Pairs well with scalloped potatoes, glazed vegetables, or dinner rolls.
Common Mistakes
Skip basting to avoid a dry surface and uneven glaze browning.
Don't use a roasting pan too small to avoid steam buildup and uneven cooking.
Don't skip the resting period to avoid losing juices when carving.
Substitutions
creates different flavor profile but timing identical
changes sweetness slightly, maple adds depth
Full guide →FAQ
Can I use a canned ham instead of bone-in?
Yes, but reduce cooking time significantly as canned hams are pre-cooked. Score lightly to avoid tearing. Check temperature after 2 hours instead of 4, aiming for 140F internal temperature.
What if I don't have root beer?
Substitute with cola, ginger ale, or even apple juice in equal amounts. Alternatively use 1 cup pineapple juice plus 1 cup broth. The flavor will change but cooking time remains the same.
How long can I keep leftover ham?
Refrigerate covered for up to 4 days. Freeze sliced ham for 2 months. Reheat gently at low temperature to prevent drying. Use leftover glaze within 2 days refrigerated.