• Tommy Centola

Root Beer-Glazed Ham from Tom Fitzmorris

Updated: Mar 23

This is taken directly from my article

This recipe is adapted from New Orleans food critic, Tom Fitzmorris. It is one of his most request recipes. It uses a product that I grew up on. Barq’s root beer was created in the French Quarter of New Orleans in 1890. In my opinion, no other root beers come close to Barq’s.

Root Beer-Glazed Ham


24 ounces (two cans) Barq’s Root Beer

1 1/2 tablespoons Pepper Jelly

1 Bay Leaf

1 1/2 tablespoons Tabasco Caribbean style Steak Sauce or Pickapeppa Sauce

6 Cloves

1 stick Cinnamon

Peel and juice of 1/2 Orange

Peel of 1/2 Lemon

1 Smoked Ham, about 8-10 pounds

1/2 teaspoon Dry Mustard

3/4 cup Dark Brown Sugar, packed

It is best to make the glaze the night before.

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 or until the liquid is reduced to about half. Refrigerate until ready to use.

Preheat oven to 350℉.

Place the ham on a rack in a disposable pan. Score the ham in a criss-cross pattern. Spoon enough of the glaze over the ham to completely wet the surface. Combine the brown sugar and mustard and pat is all over the ham. Pour a half a cup of water into the pan. Spoon some of the glaze over the top of the ham at 15-minute intervals until it is all used up. Add more water to the pan when it dries up. Continue baking until the ham reaches an internal temperature of 160℉ on a meat thermometer. Remove from oven and allow to rest for a half-hour before carving.


Good Cooking, Good Eating and Good Living!!!

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