A fully cooked, bone-in, shank portion smoked ham, baked in an oven bag, then opened and finished with a root beer based glaze.
.Oven Bag Root Beer Glazed Ham
It's been quite a few years since I've used an oven cooking bag, though there was a time when they were pretty popular for home cooks. Considering they are still available today, apparently some folks continue to use them, most often I think for cooking holiday turkeys, since they are so easy to overcook otherwise and can be very dry. Better chances with an oven bag!
Initially I bought these to try one of Justin Wilson's recipes - he seemed to have used them quite a bit back in the day - but never got around to that recipe, so I thought why not try one with a ham since at the time of this writing, Easter is right around the corner! Ya gotta admit. That looks really good doesn't it?
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Speaking of which... I've seen some folks across social media here lately expressing a curiosity about the whole ham thing for Easter. When you think about it, it really doesn't make sense on the surface does it?!
Lamb is, of course, traditional for Easter in the Jewish household, although apparently Christians, at one point in the past, did also celebrate Easter by serving lamb. As the war ended and the demand for wool fell, synthetic fabric arrived, and with the lesser availability of lamb meant higher prices.
Ham became a more affordable option, especially in the South where it was pretty common to raise hogs and since the boucherie gathering occurred in the fall, spring was the perfect time for the curing to be complete for the big Easter dinner. So ham became traditional at Easter.
I've lived in the South all of my life and never once had lamb for Easter, but I guarantee I've had plenty of hams!
Here's what you'll need to make my Oven Bag Root Beer Glazed Ham:
Here's how to make it!
We're using a bone-in, shank portion hardwood smoked ham. This one is just under 8 pounds.
- 1 (8 to 10 pound) fully cooked, bone-in, shank portion ham
- Large oven cooking bag
- 1 tablespoon all-purpose flour
- 1 (12 ounce) bottle root beer (Barq's recommended)
- 1/3 cup packed light brown sugar
- 1 tablespoon Creole mustard
- 1 tablespoon Pickapeppa or Tiger sauce
- 1 medium orange, zested and juiced
- 1 medium lemon, zested and juiced
- 1 cinnamon stick
- 6 whole cloves
Here's how to make it!
We're using a bone-in, shank portion hardwood smoked ham. This one is just under 8 pounds.
Unwrap ham and preheat oven to 275 degrees F, placing oven rack in the lowest position to accommodate bag expansion.
I wrote this recipe using an oven cooking bag (#ad) so you'll need one of those. That said, of course you can still make this ham and glaze without using an oven cooking bag!
Open bag and add flour. Shake to fully coat bag and place into a roasting pan.
Place ham into the bag, cut side down. Secure bag closed and cut 6 half inch slits along the top of the bag. Place into oven, making sure that the bag does not touch any elements in the oven. Plan timing for 10 minutes per pound.
I'm using Pickapeppa sauce (#ad) in this recipe. It's a dark brown Caribbean-influenced sauce that's found its way to popularity here in the Deep South and very often, poured over a softened block of cream cheese for an appetizer.
It contains sugar cane vinegar, sugar, tomatoes, onions, raisins, sea salt, ginger, peppers, garlic, cloves, black pepper, thyme, mangoes, and orange peel and originates from Jamaica. You may also substitute Tiger Sauce (#ad), another Deep South favorite containing several varieties of hot peppers, sugar, vinegar, tamarind extract, anchovies, oregano, cumin and garlic powder.
Both of those are widely available here but you can use a good all purpose sauce like Country Bob's or a dark steak sauce like A-1 also. Whatever you have on hand!
While the ham is cooking, prepare glaze by placing all of the glaze ingredients into a saucepan.
Bring the mixture to a full rolling boil, then reduce to a low boil.
Cook until the liquid volume is reduced to about one cup.
Strain into a bowl and set aside.
Remove ham and check for temperature of 140 degrees F by inserting an instant read thermometer through the bag and deep into the ham. Return to oven for additional time if not at temperature. Once internal temperature has been reached, remove ham from oven and increase oven temperature to 450 degrees F.
Carefully cut open bag, taking care to not be burned by the steam released.
Brush half of the glaze all over ham and return to oven for 5 minutes. Remove, brush remaining glaze over ham and return to the oven for 5 more minutes.
Remove from oven and use meat forks to carefully transfer to a ham to a cutting board. Allow to rest for about 30 minutes before carving around the natural seams and placing slices on a serving platter.
For more of my baked ham recipes, check out the collection on my Pinterest page!
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I wrote this recipe using an oven cooking bag (#ad) so you'll need one of those. That said, of course you can still make this ham and glaze without using an oven cooking bag!
Open bag and add flour. Shake to fully coat bag and place into a roasting pan.
Place ham into the bag, cut side down. Secure bag closed and cut 6 half inch slits along the top of the bag. Place into oven, making sure that the bag does not touch any elements in the oven. Plan timing for 10 minutes per pound.
I'm using Pickapeppa sauce (#ad) in this recipe. It's a dark brown Caribbean-influenced sauce that's found its way to popularity here in the Deep South and very often, poured over a softened block of cream cheese for an appetizer.
It contains sugar cane vinegar, sugar, tomatoes, onions, raisins, sea salt, ginger, peppers, garlic, cloves, black pepper, thyme, mangoes, and orange peel and originates from Jamaica. You may also substitute Tiger Sauce (#ad), another Deep South favorite containing several varieties of hot peppers, sugar, vinegar, tamarind extract, anchovies, oregano, cumin and garlic powder.
Both of those are widely available here but you can use a good all purpose sauce like Country Bob's or a dark steak sauce like A-1 also. Whatever you have on hand!
While the ham is cooking, prepare glaze by placing all of the glaze ingredients into a saucepan.
Bring the mixture to a full rolling boil, then reduce to a low boil.
Cook until the liquid volume is reduced to about one cup.
Strain into a bowl and set aside.
Remove ham and check for temperature of 140 degrees F by inserting an instant read thermometer through the bag and deep into the ham. Return to oven for additional time if not at temperature. Once internal temperature has been reached, remove ham from oven and increase oven temperature to 450 degrees F.
Carefully cut open bag, taking care to not be burned by the steam released.
Brush half of the glaze all over ham and return to oven for 5 minutes. Remove, brush remaining glaze over ham and return to the oven for 5 more minutes.
Remove from oven and use meat forks to carefully transfer to a ham to a cutting board. Allow to rest for about 30 minutes before carving around the natural seams and placing slices on a serving platter.
For more of my baked ham recipes, check out the collection on my Pinterest page!
Unable to view the printable above on your device? Tap/click here for a backup printable.
Thank you for supporting my work! Please note that Images and Full Post Content including photographs and recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
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