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  • 1 16-ounce bottle root beer
  • 1 cinnamon stick
  • 1 2-inch piece ginger, peeled and sliced
  • 1/2 cup molasses
  • 1/2 cup brown sugar
  • 1 teaspoon salt
  • 1 large ham (8- to 10-pound bone-in, spiral cut or 4- to 5-pound boneless)


Serves: 10


Place the root beer, cinnamon stick and ginger into a small sauce pan and cook over high heat until root beer is reduced by half, about 10 minutes. Lower the heat and add molasses and brown sugar. Cook a few minutes more until thick and syrupy. Keep your eye on the pot and lower the heat if the glaze begins to bubble up the pan too much.

Set the ham on the rack and use a pastry brush to give the ham a layer of the glaze.

Bake ham for 1 1/2 hours or until heated through, glazing the ham every 15-20 minutes. If ham starts to get too brown, loosely cover it with aluminum foil.