Serves 20 with plenty of leftovers
Time: 6 hours
Prep: 1 hour
Active time: 2 hours
When the occasion calls for a large piece of meat, make this. Definitely use a disposable aluminum pan, as it is impossible to clean this out of a regular roaster. Serve on soft rolls with sharp cheddar, good mustard, and Kientzler Edelzwicker.
24 oz. Barq’s root beer (no substitutions)
4.5 tsp pepper jelly
4.5 tsp Pickapeppa sauce
1 stick cinnamon
1 bay leaf
Peel and juice of ½ orange
Peel of ½ lemon
10 to 1 lb. cured smoked ham; Vande Rose Farms makes the best one I’ve used for this.
¼ Cup dark brown sugar
½ tsp. dry mustard powder
Combine all of the glaze ingredients in a large saucepan. Being the mixture to a boil, then lower to a simmer and cook for about 30 minutes. Strain the pan contents and discard the solids. Reduce the liquid to about ½ cup.
Preheat the oven to 350º. Place the ham on a rack in a disposable aluminum pan. Cut shallow gashes in a s crisscross pattern across the top half of the ham. Spoon just enough of the glaze over the ham to completely wet the surface. Combine the brown sugar and mustard and pat it all over the ham. Pour ½ cup of water in the pan.
Bake the ham, spooning some of the remaining glaze over it every 15 minutes until the glaze is all used up. Try to get some glaze on all parts of the ham. Add more water to the pan when it dries up. Continue baking for a total of 3 ½ to 4 hours, or until the jam reaches an internal temperature of 160º on a meat thermometer. Remove from the oven and allow to rest for 30 minutes before carving.