ROOT BEER GLAZED HAM
For a unique spin on the traditional glazed ham recipe, try this southern specialty where the secret ingredient is root beer! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Bake at 325° for 2 hours., In a large saucepan, combine the remaining ingredients. Bring to a boil; cook until liquid is reduced by half, about 30 minutes., Brush ham with some of the glaze; bake 30-60 minutes longer or until a thermometer reads 140°, brushing occasionally with remaining glaze.
Nutrition Facts : Calories 338 calories, Fat 5g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 2097mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 0 fiber), Protein 38g protein.
EASY ROOT BEER-BARBECUE HAM GLAZE
Creamy root beer adds a perfectly sweet kick to this three-ingredient barbecue-inspired glaze that pairs perfectly with ham.
Provided by By Cindy Rahe
Categories Condiment
Time 5m
Yield 24
Number Of Ingredients 3
Steps:
- In small bowl, beat all ingredients with whisk. Brush over ham the last 45 minutes of baking.
Nutrition Facts : Calories 750, Carbohydrate 184 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 1490 mg, Sugar 173 g, TransFat 0 g
ROOT BEER BBQ SAUCE
This BBQ sauce can be used a variety of ways- we've even put it on potatoes at my house! It's sweet, tangy, and has a small kick to it. The root beer can also be substituted with Dr Pepper® or Coca Cola®.
Provided by maryyyy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 25m
Yield 16
Number Of Ingredients 11
Steps:
- Stir together the root beer, ketchup, orange juice, Worcestershire sauce, and molasses in a saucepan. Season with ginger, paprika, chipotle powder, garlic powder, onion powder, and red pepper flakes. Bring to a boil over high heat, then reduce heat to medium-low and simmer 15 minutes, stirring occasionally. Use immediately or store in the refrigerator up to a week.
Nutrition Facts : Calories 66.9 calories, Carbohydrate 17 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.7 g, Sodium 382.3 mg, Sugar 14.3 g
EASY ROOT BEER GLAZE
This is wonderful on ham! Use as a side sauce at the table for guest to flavor to their taste! I found this recipe in our local newspaper in 2005
Provided by KGCOOK
Categories Sauces
Time 35m
Yield 1 1/3 cups glaze
Number Of Ingredients 4
Steps:
- In medium saucepan, whisk together ingredients.
- Bring to boil and reduce heat to medium.
- Cook uncovered until mixture reduces in half (about 15 to 20 minutes) stirring occasionally.
- Brush half of sauce on ham prior to baking.
- Brush remaining sauce over ham just as it comes out of the oven.
- For a lighter flavor, only brush ham with 1/4 of the glaze before going into the oven and 1/4 of the glaze coming out.
- Offer the rest of the glaze to guests at the table to flavor their own ham to their liking!
ROOT BEER GLAZE FOR GREAT BURGERS
This was Created by Lafayette, LA resident, George Graham, for the Sutter Homes Build a Better Burger Contest. It was one of the finalists as a sauce to glaze the Bluesiana burger with zydeco sauce, Mardi Gras slaw and root beer glaze. See my separately posted recipes to put them all together for the best burger! Or, use like we do, on all beef going on the grill, about 5 minutes before removing from the grill brush with this zinger of a sauce. Wow!
Provided by Penny Stettinius
Categories Sauces
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine the root beer soda, chili sauce, lemon juice, Worcestershire sauce, sugar, molasses, liquid smoke, root beer extract, ginger, garlic powder, and onion powder in a heavy, medium fire-proof saucepan.
- Bring to a boil over medium heat, stirring occasionally.
- Reduce the heat to medium-low and simmer until reduced to about 1 cup and thick enough to coat the back of a spoon, about 20 minutes. Season to taste with salt and pepper and set aside (it will thicken slightly as it cools).
- *If using for burgers, Just before the patties are done, brush with the glaze.
Nutrition Facts : Calories 65.3, Fat 0.2, Sodium 1184.7, Carbohydrate 16, Fiber 0.2, Sugar 13.4, Protein 0.3
ROOT BEER BBQ SAUCE
Homemade Root Beer BBQ sauce, easy to make and great on a wide range of things like wings, ribs, pulled pork, chicken, and more!
Provided by Lisa Huff
Categories Condiment
Time 10h30m
Number Of Ingredients 12
Steps:
- Place tomatoes, tomato paste, and onion in blender (or food processor) and process until smooth. Pour into large saucepan over medium-high heat. Add vinegar, root beer, brown sugar, molasses, liquid smoke, salt, garlic powder, black pepper, and chipotle to pan and whisk to combine.
- Bring sauce to a boil, reduce heat to simmer, and cook about 1 hour or until thickened and reduced, stirring occasionally. Refrigerate sauce for a few hours or until ready to serve.
Nutrition Facts : Calories 21 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 61 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
ZYDECO SAUCE
Great sauce for cheeseburgers or dipping fries. Try this on a Reuben! Wow! Recipe was created by George Graham, from Lafayette, LA. He was a finalist in the $50,000 Sutter Home Build A Better Burger Contest with this sauce spread on the buns, Louisiana burgers with Root Beer Glaze, topped with Mardi Gras Slaw.
Provided by Penny Stettinius
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- To make the sauce, combine the mayonnaise, horseradish, Worcestershire sauce, mustard, pepper sauce and red pepper flakes in a bowl. Mix well.
- Cover and refrigerate.
ROOT BEER BBQ SAUCE
Easy homemade BBQ sauce perfect for dipping, slathering on sandwiches or dousing on burgers! Root Beer BBQ Sauce gets a rich flavor from the root beer added to the sauce! What will you pile this barbecue sauce on first?
Provided by Julie Evink
Categories Side Dish
Time 35m
Number Of Ingredients 10
Steps:
- Warm the olive oil over medium heat in saucepan. Add the onion and cook until softened and transclucent, about 3-5 minutes; stirring occasionally.
- Stir in remaining sauce ingredients. Increase heat to medium-high and bring to a simmer. Simmer until slightly thickened about 10-15 minutes.
- Serve over your favorite sandwiches, dunk chicken strips in or enjoy any way you can!
- Store in airtight container in fridge for 3-5 days.
Nutrition Facts : Calories 62 kcal, Carbohydrate 11 g, Fat 1 g, Sodium 333 mg, Sugar 9 g, ServingSize 1 serving
LOUISIANA BURGER
This was created by Lafayette, LA resident, George Graham and was a finalist in the Sutter Home Build a Better Burger Contest. It was called Bluesiana burger with zydeco sauce, Mardi Gras slaw and root beer glaze. However, I've posted all those recipes separately because they're all great on their own. See separately these recipes or for the best burger, brush this patty with Root beer glaze, spread the buns with Zydaco Sauce, and top with Mardi Gras Slaw!
Provided by Penny Stettinius
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
- For the patties, place the ground chuck in a large bowl and refrigerate for 1 hour prior to using. Add the pepper sauce, green onions, salt, and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Quickly shape the beef mixture into 6 round, equally-sized patties.
- Cover with plastic wrap and set aside until ready to grill.
- Brush the grill rack with oil.
- Place the patties on the grill, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium.
- Meanwhile, brush the melted butter on the top and bottom buns.
- Position the buns, cut side down, on the outer edges of the grill for the last 2 minutes of grilling to toast lightly.
- When the patties are cooked, remove from the grill and keep warm while resting.
SUNNY'S ROOT BEER BBQ WINGS
Steps:
- For the glaze: In a pot on medium-high heat, add the root beer, ketchup, sugar, lime juice, garlic and ginger. Whisk together until the mixture begins to boil and the ketchup and sugar are dissolved into the root beer. Lower to a simmer and when it begins to reduce in volume and thicken, turn off the heat and add the pepper. Allow to steep in the residual heat for 10 minutes, then discard the pepper and stir the glaze.
- For the wings: In a large paper bag, add the flour, cornstarch, a nice pinch of salt and a few grinds of black pepper. Crimp it shut and gently toss it to mix the contents. In batches, add a few wings and toss them from side to side to fully coat. Remove to a wire rack and allow to rest until the flour soaks into the skin, about 15 minutes. Repeat the process for 2 dry coats. After the second resting period, the wings are ready to fry.
- In a deep fryer or deep heavy pot, add enough oil to fill to about 4 inches. Heat the oil until a deep-fry thermometer registers 350 degrees F. Add the wings in batches to keep the temperature and fry each batch 12 minutes. Remove the wings to a paper towel-lined plate and sprinkle immediately with a pinch of salt.
- In batches, add a bit of the glaze to a large bowl and a few wings, then toss them to coat. Remove the wings to a platter, top with a spritz of lime and a sprinkle of sesame seeds and serve.
BLUESIANA BURGER
Steps:
- Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.
- Zydco Sauce:
- To make the sauce, combine mayonnaise, horseradish, Worcestershire sauce, mixing whole grain, pepper sauce and red pepper flakes in a bowl mixing well; cover and refrigerate.
- To make the slaw, combine the Napa cabbage, purple cabbage, red onion, fennel and yellow pepper in a bowl and chill. Prepare the slaw dressing by combining the sugar cane vinegar, whole grain mustard and slowly incorporate the extra-virgin olive oil while whisking. Refrigerate the dressing. 15 minutes before serving pour the dressing over the slaw mixture and toss. Add the crumbled blue cheese and toss again evening combining the cheese. Add salt and pepper. Drain off excess liquid and chill the slaw.
- To make the glaze, combine root beer soda, chili sauce, lemon juice, Worcestershire sauce, dark brown sugar, molasses, liquid smoke, root beer extract, ginger, garlic powder and onion powder in a heavy medium saucepan. Bring to boil over medium heat, stirring occasionally. Reduce the heat to medium-low and simmer until reduced to approximately 1 cup, about 20 minutes. Glaze should be thick enough to coat the back of a spoon. Season the glaze to taste with salt and pepper. Set the glaze aside (it will thicken slightly as it cools).
- For burgers place ground chuck in a large bowl in a cold refrigerator for 1 hour prior. Add in pepper sauce, green onions, salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Quickly shape beef mixture into 6 round, equally sized patties. Cover with plastic wrap and set aside until ready to grill.
- Brush grill rack with oil and place patties on grill, cover and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Just before patties are done brush with root beer glaze.
- Meanwhile, brush melted butter on top and bottom buns. Position buns; cut size down, on the outer edges of the grill for the last 2 minutes of grilling to toast lightly.
- When patties are cooked, remove from grill, and keep warm while resting.
- To assemble burgers, spread a generous amount of the Zydeco sauce over the cut sides of the buns. On each bun bottom, add a burger patty and brush again with root beer glaze. Add a portion of blue cheese Mardi gras slaw. Add the bun tops and serve.
NEW ORLEANS ROOT BEER GLAZED HAM
This is from Tom Fitzmorris...noted New Orleans food critic and pretty darn cook chef. If you can't find Barq's Root Beer, get the best root beer you can find...do not skimp here.
Provided by Bayou Andy
Categories Cajun
Time 1h45m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Place the ham in a broiling pan and cut shallow gashes in a criss-cross pattern across the top half.
- Combine the brown sugar and the dry mustard and pat it all over the ham.
- Put the ham in the oven.
- Combine all the other ingredients in a saucepan.
- Bring the mixture to a boil, then lower to a simmer, and cook until the liquid volumne is reduced to about one cup.
- Strain.
- Spoon some of the glaze over the top of the ham.
- Spoon more glaze, at 15-minute intervals, until it is all gone.
- Continue baking until the ham reaches an internal temperature of 160-degrees on a meat thermometer.
- Remove from oven and allow to rest for about one hour before carving.
Nutrition Facts : Calories 233.3, Fat 10.6, SaturatedFat 3.5, Cholesterol 62.5, Sodium 1575.7, Carbohydrate 13.6, Fiber 0.2, Sugar 11.6, Protein 21.1
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- After about 1 1/2 hours of baking time remove the ham and brush on some glaze. Place ham back into the oven uncovered. Repeat glazing every 15-20 minutes until ham is done.
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