Best 9 Barqs Baked Ham Recipes

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Are you craving a juicy, tender ham infused with the flavors of the beloved Barq's Root Beer? Look no further! This article will guide you through the journey of creating a mouthwatering Barq's Baked Ham. From selecting the perfect ham to preparing a flavorful marinade, we'll cover every step in detail. Get ready to impress your taste buds and create a dish that will be the star of any gathering.

Let's cook with our recipes!

BAKED HAM



Baked Ham image

My family loves ham like this. Sweetly seasoned ham roasted with moist heat is a delicious way to celebrate special occasions. If using a pre-cooked ham, follow the directions on the package for baking times.

Provided by Auntie KK

Categories     Main Dish Recipes     Pork     Ham     Whole

Time 5h35m

Yield 18

Number Of Ingredients 4

1 (12 pound) bone-in ham, rump portion
½ cup whole cloves
1 cup packed brown sugar
4 cups water, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place ham in a roasting pan, and press whole cloves into the top at 1 to 2 inch intervals. Pack the top with a layer of brown sugar. Pour enough water into the bottom of the roasting pan to come to a 1 inch depth. Cover the pan tightly with aluminum foil or a lid.
  • Bake for 4 1/2 to 5 hours in the preheated oven (about 22 minutes per pound), or until the internal temperature of the ham has reached 160 degrees F (72 degrees C). Make sure the meat thermometer is not touching the bone. Let stand for about 20 minutes before carving.

Nutrition Facts : Calories 635 calories, Carbohydrate 13.5 g, Cholesterol 148.1 mg, Fat 40.2 g, Fiber 0.8 g, Protein 51.7 g, SaturatedFat 14.3 g, Sodium 2847.6 mg, Sugar 11.9 g

BAKED HAM WITH BROWN SUGAR-HONEY GLAZE



Baked Ham with Brown Sugar-Honey Glaze image

Provided by Trisha Yearwood

Categories     main-dish

Time 3h25m

Yield 8 to 10 servings

Number Of Ingredients 3

1 10-pound bone-in smoked ham (with water added)
1 1/2 cups packed light brown sugar
1/2 cup clover honey

Steps:

  • Adjust the oven racks to accommodate a large roasting pan. Fit the pan with a shallow roasting rack. Preheat the oven to 350 degrees F.
  • Unwrap the ham and rinse it under cold water. Place it on the rack in the roasting pan. Cover with foil and bake 1 hour 40 minutes. Meanwhile, combine the brown sugar and honey in a saucepan and cook over medium heat until the mixture is smooth and the sugar has dissolved.
  • Pour the brown sugar glaze over the ham and continue roasting1 hour 40 minutes more, basting at least twice with the drippings in the roaster. (To adjust the total roasting time for a smaller or larger ham, calculate 20 minutes per pound.) Check for doneness by inserting a meat thermometer into a meaty spot (not into fat or touching the bone)-it should register 160 degrees F.
  • Let the ham stand 15 minutes before slicing to allow the juices to set. (You can make the ham up to 2 hours ahead; tent with foil and serve at room temperature.)

SUPER EASY BAKED HAM



Super Easy Baked Ham image

So one day, I was just too weary to try to do anything special with the ham I picked out for dinner. So I stabbed it with a meat thermometer, and let it bake until done. It was so surprisingly delicious that it's the only way I bake hams now. :) This recipe is written for beginners or for people who have never even thought of baking a ham but found a great sale and now need to know what to do with their hunk of ham. :) Servings are a guess based on the 11 pound ham I served last night.

Provided by CraftScout

Categories     Ham

Time 3h5m

Yield 20 serving(s)

Number Of Ingredients 2

1 (10 -15 lb) cooked ham, bone-in shank half
salt and pepper, to taste (optional)

Steps:

  • Preheat oven to 350F and make sure the racks are all the way on the bottom so there is plenty of room for the ham.
  • Bring ham in packaging to sink and have a pan big enough to hold it nearby. I find a 9"x13" baking pan works great. Make sure your pan is at least an inch deep.
  • Take ham out of wrapper and rinse it with cool water if you think it feels icky. Then find the plastic doohickey on the large cut end and remove it. At this point you can trim off some of the fat if you would like. I usually don't, as most of it renders out into the pan or is very easy to cut around.
  • Place ham in pan with large cut side down.
  • Stab with the business end of a probe style thermometer. This is the kind which has a long metal skewer on one end (the business end), a long cable, and a box which has all the controls and readouts. Make sure the probe goes through a large area of meat, not fat, and doesn't hit one of the bones down the center of the ham. Set your thermometer to alert you when the ham reaches 140°F.
  • When your oven has reached 350F, put the ham in (be careful, it's heavy).
  • Wait until the thermometer alerts you. Then remove the ham from the oven (remember, it's heavy and now it's really hot, too). Remove the probe, and either start slicing or put on a pretty platter and let your family/guests ooh and ahh. :).
  • NOTE: The skin gets very black and crispy. Do not panic, the meat is juicy, I promise. Simply cut the skin off where it is really crispy and get to the meat underneath.
  • ALSO: If you do not have a probe style meat thermometer, or need an idea of timing for preparing the rest of your meal, an already cooked (city) ham will reheat to 140F in approximately 15 minutes per pound. So a 12 pound ham will take 3 hours. Ish.
  • And FINALLY: I like to carve off the leftovers and separate into 1 pound amounts. I then put these into labeled quart sized freezer bags and freeze for casseroles, pasta, or beans another night. The bone can be put into a labeled gallon sized freezer bag, and then thawed for yummy beans another night.

NEW ORLEANS ROOT BEER GLAZED HAM



New Orleans Root Beer Glazed Ham image

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

1 (4 lb) cured smoked ham
1/2 teaspoon dry mustard
3/4 cup dark brown sugar
24 ounces barq root beer (two cans)
1 1/2 tablespoons tabasco caribbean style steak sauce
6 cloves
1 cinnamon stick
1/2 orange, juice and zest of
1/2 lemon, rind of

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

BAKED HAM



Baked Ham image

Provided by Irma S. Rombauer

Categories     Brunch     Christmas     Dinner     Ham     Christmas Eve     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Allow 1/3 pound per person

Number Of Ingredients 9

I. Ham:
1 10-to-15 pound whole ham, or 1 5-to-7 pound half of a ham
Glaze:
1 1/3 cups packed brown sugar
2 teaspoons dry mustard
3 tablespoons cider vinegar, prune juice, wine, or ham drippings
Whole cloves
Decorate with: pineapple rings studded with cranberries and stars cut from preserved orange peel, optional
Garnish with: Slices of jellied cranberry sauce topped with thin orange or pineapple slices, optional

Steps:

  • Ham labeled "Cook Before Eating"
  • Preheat the oven to 325°F. Place the ham on a rack in a shallow roasting pan. For a whole 10- to 15-pound ham, allow 18 to 20 minutes per pound; for a half--5 to 7 pounds--about 20 minutes per pound; or for a shank or butt portion weighing 3 to 4 pounds, about 35 minutes to the pound. In all cases, cook uncovered until the internal temperature reaches 160°F. For an attractive, quick finish, remove the ham from the oven about 30 minutes before it is done and glaze as directed below.
  • II. Ham labeled "Fully Cooked" or "Ready to Eat"
  • Preheat the oven to 325°F. To heat the ham, place it on a rack in a shallow roasting pan, and bake uncovered. For a whole ham, allow 15 to 18 minutes to the pound; for a half, 18 to 24 minutes per pound. The ham will be ready when the internal temperature reaches 140°F. To glaze the ham, remove it from the oven about 30 minutes before it is done, and increase the oven heat to 425°F. Remove all the rind but a collar around the shank bone. Slash the fat in the top of the ham in a diamond pattern, and cover the surface with brown sugar, dry mustard moistened with cider vinegar, prune juice, wine or ham drippings.
  • Stud the fat at the intersections of the diamonds with whole cloves. Or decorate with alternating half pineapple rings studded with cranberries and stars cut from preserved orange peel.
  • Return the ham to the oven, reduce the oven heat to 325°F again, and cook about 30 minutes. Place on a platter. Garnish with: Slices of jellied cranberry sauce topped with thin orange or pineapple slices.

GLAZED BAKED HAM



Glazed Baked Ham image

Looking for a hearty dinner? Then check out this baked ham recipe.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h55m

Yield 10

Number Of Ingredients 7

1 cooked smoked bone-in ham (6 Ib)
1 cup packed brown sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 can (8 oz) crushed pineapple, undrained
2 tablespoons lemon juice
1 tablespoon yellow or Dijon mustard

Steps:

  • Heat oven to 325°F. Place ham on rack in shallow roasting pan. Insert ovenproof meat thermometer in ham so tip is in center of thickest part of meat and does not touch bone or rest ¡n fat. Bake uncovered 1 hour 30 minutes or until thermometer reads at least 140°F.
  • Meanwhile, in 1 -quart saucepan, mix brown sugar, cornstarch and salt. Stir in pineapple, lemon juice and mustard. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Brush glaze over ham during last 45 minutes of baking.
  • Remove ham from oven. Cover loosely with foil; let stand 10 to 15 minutes for easier carving.

Nutrition Facts : Calories 290, Carbohydrate 28 g, Cholesterol 70 mg, Fat 1, Fiber 0 g, Protein 27 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1660 mg, Sugar 27 g, TransFat 0 g

BAKED FRESH HAM



Baked Fresh Ham image

Provided by Pierre Franey

Categories     dinner, main course

Time 4h50m

Yield 12 servings

Number Of Ingredients 13

1 12-pound fresh ham
2 tablespoons salt
1 teaspoon freshly ground pepper
2 teaspoons ground cumin
2 tablespoons chopped garlic
2 tablespoons ground leaf sage
2 tablespoons vegetable oil
1 cup sliced onion
1/2 cup sliced carrots
1/2 cup chopped celery
1 bay leaf
2 cups fresh or canned chicken broth
1 cup water

Steps:

  • Preheat the oven to 400 degrees.
  • It is not essential, but you will ease carving the ham after cooking if you run a knife around the contour of the hip bone on the underside of the ham. Run the knife down deep around the bone, but do not remove the bone now. It will be removed after cooking
  • In a mixing bowl, blend the salt, pepper, cumin, garlic, sage and oil.
  • Place the ham on a flat surface with the rind side up. With a boning knife, make 1/4-inch-deep gashes from the butt end to the shank and cut through the rind at 1-inch intervals.
  • Place the ham in a roasting pan with the skin and fat side up; massage it all over with the spice mixture.
  • Place the ham in the oven. Bake for 45 minutes and reduce the oven heat to 375 degrees. Bake for 45 minutes more, basting occasionally. Add the onion, carrots, celery and bay leaf. Cover with foil and reduce the heat to 350 degrees. Bake for 2 hours, basting occasionally. Add the chicken broth and continue cooking for 1 more hour. The internal temperature should be about 165 degrees. Two bones will protrude from the shank (the small end), one large and one small. If the small upper bone can be removed with a slight pull, it is an indication that the ham is cooked.
  • Remove the ham from the pan, cover with foil and keep warm. Skim off the fat from the gravy with a large spoon. Strain the gravy with a strainer. Let the ham rest for at least half an hour before carving.
  • To carve, run the carving knife under the rind, remove it and cut away excess fat. With the ham fat side up make a perpendicular cut down to the bone about 3 inches from the shank end and carve in thin, long slices on the bias. Serve with hot gravy.

Nutrition Facts : @context http, Calories 960, UnsaturatedFat 41 grams, Carbohydrate 3 grams, Fat 74 grams, Fiber 1 gram, Protein 66 grams, SaturatedFat 25 grams, Sodium 1254 milligrams, Sugar 1 gram, TransFat 0 grams

ROOT BEER GLAZED HAM



Root Beer Glazed Ham image

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

1 bone-in fully cooked spiral-sliced ham (7 to 9 pounds)
3 cups root beer
3/4 cup packed brown sugar
1/2 cup ketchup
1/4 cup white wine vinegar
3 tablespoons steak sauce
1 tablespoon Dijon mustard
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground cloves

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.

PITTSBURGH HAM BARBECUES



Pittsburgh Ham Barbecues image

I grew up on these delicious, sweet, and tangy barbecue sandwiches made from chipped deli ham. This dish is a staple in Western Pennsylvania, although each family seems to have its own way of making them! It's a terrific last-minute meal. Chipped chopped ham is a pressed ham loaf sold at deli counters in the Pittsburgh area which is always chipped. If you can get Islay's Chipped Ham, that is the original and still the best for these sandwiches. Otherwise, just get any deli ham and have it chipped or shaved paper thin. Enjoy!

Provided by Nanner

Categories     Main Dish Recipes     Pork     Ham     Brown Sugar

Time 30m

Yield 8

Number Of Ingredients 11

½ cup butter
1 small onion, finely chopped
2 cups ketchup
⅓ cup distilled white vinegar
½ cup water
3 tablespoons brown sugar
2 teaspoons prepared yellow mustard
2 tablespoons Worcestershire sauce
1 ½ pounds chipped chopped ham
8 kaiser rolls, split
1 cup pickle relish

Steps:

  • Preheat an oven to 275 degrees F (135 degrees C).
  • Melt the butter in a large skillet over medium-high heat; cook and stir the onions in the butter until translucent, about 5 minutes. Stir the ketchup, vinegar, water, brown sugar, mustard, and Worcestershire sauce into the skillet with the onions; simmer about 10 minutes. Stir in the ham; cook until heated through and the sauce is bubbling, 5 to 7 minutes more.
  • While the ham simmers, heat the kaiser rolls in the preheated oven until toasted, 5 to 7 minutes.
  • Assemble the sandwiches by dividing the ham mixture among the toasted kaiser rolls, topping the ham with pickle relish. Serve hot.

Nutrition Facts : Calories 525.5 calories, Carbohydrate 56.6 g, Cholesterol 68.5 mg, Fat 27.2 g, Fiber 1.6 g, Protein 17.5 g, SaturatedFat 12.1 g, Sodium 2277.5 mg, Sugar 29 g

Tips:

  • Choose the right ham: Select a fully cooked ham for easy preparation. A bone-in ham adds flavor, while a boneless ham is easier to slice and carve.
  • Preheat the oven: Ensure your oven is preheated to the correct temperature before placing the ham inside.
  • Use a baking dish: Place the ham in a baking dish large enough to accommodate its size. A roasting pan with a rack is ideal for allowing the ham to rest above the cooking juices.
  • Glaze the ham: Brush the ham with a glaze made from a mixture of brown sugar, pineapple juice, mustard, and spices. This glaze adds flavor and helps create a crispy crust.
  • Cover the ham: Cover the ham loosely with foil during baking to prevent it from drying out. Remove the foil for the last 15-20 minutes to allow the glaze to caramelize.
  • Monitor the temperature: Use a meat thermometer to ensure the ham reaches an internal temperature of 140°F (60°C) for a fully cooked ham.
  • Let the ham rest: Once the ham is cooked, let it rest for 15-20 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful ham.

Conclusion:

Baking a ham is a simple and delicious way to serve a crowd. With careful preparation and attention to detail, you can create a moist, flavorful, and visually appealing dish that will be the centerpiece of your holiday table. Experiment with different glazes and sides to customize the ham to your taste preferences. Whether you choose a traditional glaze like pineapple-brown sugar or something more adventurous like a maple-Dijon glaze, your baked ham is sure to be a hit. So fire up your oven, gather your ingredients, and get ready to indulge in a culinary delight that is both impressive and satisfying. Happy baking!

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