Easy Root Beer Glaze Recipes

ROOT BEER GLAZED HAM

Steps:

• Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Bake at 325° for 2 hours., In a large saucepan, combine the remaining ingredients. Bring to a boil; cook until liquid is reduced by half, about 30 minutes., Brush ham with some of the glaze; bake 30-60 minutes longer or until a thermometer reads 140°, brushing occasionally with remaining glaze.

EASY ROOT BEER-BARBECUE HAM GLAZE

Steps:

• In small bowl, beat all ingredients with whisk. Brush over ham the last 45 minutes of baking.

ROOT BEER GLAZE: FOR GRILLED DRUMSTICKS

Steps:

• 1. Combine all ingredients in a saucepan and bring to a boil.
• 2. Reduce heat simmer until reduced and thickened. Hold over very low heat until needed.
• 3. This glaze will coat 12 to 24 drumsticks.

ROOT BEER GLAZED CHICKEN

Steps:

• Flatten chicken breasts slightly. In a large skillet, cook chicken in oil for 4-6 minutes on each side or until a thermometer reads 170°. Remove and keep warm., Stir the root beer, brown sugar, ketchup, mustard and lemon zest into the skillet. Bring to a boil. Cook and stir for 6-8 minutes or until thickened. Return chicken to skillet; heat through.

EASY ROOT BEER GLAZE

Steps:

• In medium saucepan, whisk together ingredients.
• Bring to boil and reduce heat to medium.
• Cook uncovered until mixture reduces in half (about 15 to 20 minutes) stirring occasionally.
• Brush half of sauce on ham prior to baking.
• Brush remaining sauce over ham just as it comes out of the oven.
• For a lighter flavor, only brush ham with 1/4 of the glaze before going into the oven and 1/4 of the glaze coming out.
• Offer the rest of the glaze to guests at the table to flavor their own ham to their liking!

ROOT BEER HAM

Steps:

• Heat the oven to 325 degrees. Using a sharp knife, make parallel cuts across the surface of the ham, about 1/2 inch deep and 1 inch apart, then repeat in the opposite direction to create a diamond pattern.
• Place the ham in a deep, large roasting pan, cut side down, and pour the root beer over the ham. Add the shallots and bay leaves to the root beer in the roasting pan. Cover the pan tightly with aluminum foil and bake, basting once halfway through, until the ham is heated through (it's already cooked). The internal temperature should reach 135 degrees, about 15 minutes per pound (2 to 3 hours total).
• When the ham is done heating through, carefully remove from the oven and raise the oven temperature to 400 degrees. Uncover the ham and ladle out 2 cups of the root beer braising liquid into a large skillet.
• To make the glaze, add the brown sugar, mustard and rice vinegar to the root beer in the skillet and bring to a boil, whisking occasionally and watching that it doesn't boil over. Cook until reduced significantly, syrupy and thick enough to coat the back of a spoon and drip off slowly, 10 to 15 minutes.
• Using a spoon or a brush, apply half of the glaze all over the surface of the ham. Bake, uncovered, until the glaze is bronzed, bubbling and gorgeous (but not burned), 8 to 12 minutes.
• Transfer the ham to a cutting board to rest for at least 15 minutes before slicing thinly and serving with the extra glaze. Carefully pour the braising liquid into a gravy boat and serve alongside, as well.