I bought a large ham recently for making sandwiches. Starting with good ham is a great way to get better results. I went for a local favorite Chisesi New Orleans ham.
I was out of root beer so I used some Zatarains root beer concentrate for the glaze. I used 1 teaspoon in 1 cup of water to make a cup of root beer.
For the ground rosemary, I took 2 tablespoons of whole, dried rosemary leaves and gave them a long whirr in my spice grinder. I used two teaspoons in the recipe and put the extra in an airtight jar for another use
The ham had a delicious crust and smokey interior. I can’t wait for more sandwiches!
Rosemary Root Beer Ham
1 ham (I used a 9 lb Chisesi New Orleans Smoked Ham )
1 cup root beer
1/2 cup cane syrup (I prefer Steen’s Cane Syrup)
1/2 cup brown sugar
2 tablespoons Creole mustard
2 teaspoons ground rosemary
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
Whisk together the syrup, root beer, brown sugar, and mustard. Sprinkle in the rosemary, cloves and cinnamon and stir to combine.
Lay the ham in a baking dish and cut a lines in the skin all around the ham. Pour the syrup mixture over the ham.
Cover the pan with aluminum foil and bake at 325 degrees for 3 hours. Remove foil and begin basting for at least another hour or until the internal temperature is 145 degrees F.
Great with the rolls (recipe here), too!