Root Beer Glazed Ham
Ingredients
1 fully cooked bone-in half ham (10 to 12 pounds)
1 12-ounce can root beer
1 1/2 c. plum jelly
1/2 c. spicy brown mustard
3 Tbsp. apple cider vinegar
Directions
- Preheat the oven to 325˚. Score the surface of the ham in a diamond pattern about 1/8 inch deep.
Place the ham on a rack in a large roasting pan, tent it with foil and bake for 2 hours. - Meanwhile, heat the root beer, jelly, mustard and vinegar in a small saucepan until bubbly.
Cook until reduced and a bit thicker, about 30 minutes. (Be careful—the mixture can easily boil over.) - After 2 hours of baking time, remove the foil from the ham and brush with the root beer glaze.
Continue baking, uncovered and brushing with more glaze every 20 minutes, until nice and glossy, about 1 more hour.
Remove from the oven and let rest 15 to 20 minutes before carving.
Pull-Apart Pigs in a Blanket
6 Tbsp. salted butter
2 Tbsp. honey mustard, plus more for dipping
1 tsp. paprika
1/2 tsp. garlic powder
2 , 8-oz. tubes crescent roll dough
32 cocktail franks (about one 14-oz. package)
1 tsp. poppy seeds
Directions
1 Preheat the oven to 375º. Melt the butter in a small saucepan. Brush a 9-inch springform pan with a little of the melted butter. Brush the outside of an ovenproof 3-inch-diameter ramekin with melted butter and place it in the middle of the springform pan. Stir the honey mustard, paprika, and garlic powder into the remaining melted butter until smooth.
2 Unroll a tube of crescent roll dough. Press the perforated seams together. Repeat with the other tube of dough. Cut each sheet of dough into fourths crosswise and lengthwise to make 16 strips per sheet. Brush the strips with the mustard-butter mixture, reserving about 2 tablespoons for the top.
3 Roll each cocktail frank in a strip of dough. Arrange the franks standing up in 2 circles around the ramekin. Bake until the dough is puffy, 25 to 30 minutes. Brush with the reserved mustard-butter mixture and sprinkle with the poppy seeds. Continue baking until deep golden brown, 10 to 15 more minutes. Let cool on a rack for 10 minutes, then remove the springform ring. Fill the ramekin with honey mustard for dipping.
