Rebel Float Root Beer Ham

This succulent root beer glazed ham brings together the comfort of a classic baked ham and the nostalgic sweetness of a root beer float. The glaze caramelizes into a glossy finish, infusing every slice with that sweet tangy kick you loved from childhood floats. It is a festive centerpiece for gatherings, yet easy enough for any weekend dinner.

I made this for a holiday potluck and it was the first dish gone. Kids hovered around the kitchen just from the scent of the simmering glaze. Now every time I serve it, I think of family gathered round the table, plates full and laughter in the air.

Ingredients

• Bone in fully cooked ham: about 8 to 10 pounds ensures juicy meat and a beautiful presentation
• Whole cloves: add classic holiday aroma and look for plump unbroken pods for best fragrance
• Quality root beer: not diet brings authentic float flavor choose one with real sugar for deeper caramel notes
• Packed brown sugar: intensifies the sweetness and creates a sticky glaze
• Dijon mustard: cuts through the sweetness and adds depth
• Apple cider vinegar: brightens and balances the glaze
• Unsalted butter: makes the glaze glossy and rich
• Ground black pepper and ground cinnamon: round out the flavor with warmth and subtle spice
• Heavy cream (optional): but adds a float inspired finish
• Maraschino cherries (optional): for a playful garnish

Instructions

Preheat and Prep Your Oven:

Set oven to 325°F 165°C and move the rack to the lower third. This keeps the ham evenly heated and prevents drying.

Score and Clove the Ham:

Using a sharp knife carefully slice the ham surface in a diamond pattern. This allows the glaze to soak in. If using cloves insert one into every diamond intersection for wonderful aroma and flavor.

Set Up the Roasting Pan:

Place the ham fat side up in a large roasting pan fitted with a rack. Add half a cup of water to the bottom. This avoids drips from burning and forming bitter flavors.

Make the Root Beer Glaze:

In a small saucepan combine the root beer brown sugar Dijon mustard cider vinegar butter black pepper and cinnamon. Raise to a boil over medium high and stir gently. Once boiling reduce to a simmer and cook for 15 to 20 minutes stirring every few minutes until reduced and syrupy. You want about one cup of thick glaze.

Glaze and Begin Roasting:

Brush the ham all over with some of the glaze using a pastry brush. Tent loosely with foil to keep it moist and bake for one hour. Reapply glaze every 20 minutes to build up flavor.

Caramelize the Ham:

After one hour remove the foil and turn oven up to 400°F 200°C. Continue roasting for 30 to 45 minutes brushing with glaze every 10 minutes. Watch for the ham to develop a deep glossy caramel crust.

Rest and Slice for Serving:

Take the ham from the oven and let it sit for at least 15 minutes so the juices settle. Slice into portions. For the float effect drizzle each slice with a spoonful of cold heavy cream and top with a maraschino cherry.

Every time I pull out quality root beer for this recipe I think about all the summer picnics with root beer floats and how that flavor brings an instant smile to any meal. The sticky sweet glaze and gentle spices make this ham unforgettable at our family gatherings.

Storage Tips

Store leftover ham tightly wrapped in foil or airtight containers in the fridge for up to five days. If freezing slice first for easier reheating and wrap pieces well to avoid freezer burn. Bring up to room temperature before gently reheating so the ham stays moist and tender.

Ingredient Substitutions

If you cannot find a bone in ham a boneless ham works just as well just watch the roasting time since it may cook more quickly. For extra depth swap in a touch of smoked paprika or chipotle powder instead of cinnamon. Maple syrup or honey can stand in for brown sugar for a different sweetness.

Serving Suggestions

Serve thick slices beside roasted potatoes and green beans or next to a bright salad. The glaze pairs especially well with tangy or mustard dressed greens. Leftovers are fantastic in breakfast hash or tucked inside warm biscuits with a dab of extra glaze.

Cultural Context

Root beer glazed ham is a playful twist on classic American ham dinners merging soda fountain nostalgia with a Sunday roast tradition. The float inspired finish with cream and cherries nods to mid century diners and soda shops but fits right into a modern family meal.

Seasonal Adaptations

Use this ham for spring holidays with a garnish of fresh herbs. Serve in winter with warm spiced apples on the side. For summer slice cold ham for roll ups and picnics.

This festive ham brings folks together and leaves everyone smiling, whether for weeknight dinner or a holiday feast. The sweet root beer crust is truly unforgettable.

Common Questions About Recipes

→ How does root beer affect the flavor of the ham?

Root beer imparts a unique sweetness and subtle spice, creating a glaze that complements the ham's savory depth with nostalgic soda shop notes.

→ Can I use diet root beer for the glaze?

It's best to use regular root beer, as the sugars are essential for proper reduction and caramelization. Diet versions may not yield the same glossy finish.

→ What sides pair well with this ham?

Roasted potatoes, sautéed green beans, or a crisp salad enhance the ham's flavors and round out the meal beautifully.

→ Is this dish suitable for gluten-free diets?

Yes, provided all ingredients—especially root beer and mustard—are confirmed gluten-free. Always double-check labels for allergens.

→ How do I achieve the signature float-inspired finish?

Drizzle each slice with a little heavy cream and garnish with a maraschino cherry right before serving for a creamy, nostalgic touch.