"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for HAM (EMERIL'S ROOT BEER GLAZED), by , is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jan Boettcher
Added: Wednesday, June 24, 2009


1 12-15 lb. fully cooked ham (bone in)
4 (12 oz.) cans of root beer
4 Tbsp. pepper jelly
2 bay leaves
1/4 c. Emeril's Steak Sauce
2 tsp. pepper sauce
8 whole cloves
2 cinnamon sticks
2 oranges (zest & juice)
2 lemons (zest & juice)
1 vanilla bean (cut lengthwise, seeds removed)
1 tsp. bitters (Angostura)

Place all of the ingredients in a 2 quart saucepan (except the ham). Bring to a boil, reduce heat to medium, and continue to cook until the root beer is reduced by 2/3 and takes on a syrupy consistency, about 30 minutes. Remove the glaze from the heat and strain into a clean, heatproof container. Set aside until ready to glaze. Preheat oven to 325 degrees. Trim rind and excess fat from the ham, leaving 1/4 inch thick layer of fat. Score the ham in a decorative diamond pattern. Place the ham in a large roasting pan and bake, uncovered, for 1 hour, basting occasionally with the pan juices. Remove the ham from the oven and brush the top and sides with the root beer glaze. Return the ham to the oven and continue to cook, glazing every 15 minutes and tenting the ham with foil if browning too quickly. Cook until a thermometer inserted into the deepest part of the ham registers 150, about 45 minutes to one hour. Remove the ham and let rest for 30 minutes to 1 hour before slicing. Serve warm or at room temperature. Note: Excellent with sweet potatoes.




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