Recipe courtesy of Terri Kurlan
Save Recipe Print
Total:
6 hr 25 min
Prep:
10 min
Cook:
6 hr 15 min

Ingredients

Directions

Preheat oven to 220 degrees. Wash ham thoroughly and pat dry. Place ham in roaster that has a lid. Pour 1 liter of rootbeer over ham. Add half the kumquats and 1/2 cup of brown sugar. Bake covered, for 6 hours, basting often. When done, remove ham from juices and discard juices. Return ham to roaster. In saucepan, combine remaining brown sugar and 2 cups of rootbeer. Bring to a boil and reduce until thickened enough to coat ham. Remove from heat and stir in both kinds of mustard. Brush sauce over top of ham and return to 300 degree oven uncovered to let brown. Add more sauce as needed. Add remaining kumquats during final 15 to 20 minutes of cooking. Be careful not to burn top of ham. Serve remaining sauce separately.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Brined Fresh Ham

Recipe courtesy of Anne Burrell

Scalloped Potatoes and Ham

Recipe courtesy of Ree Drummond

Skillet Cornbread Pudding with Ham and Pepper Jack

Recipe courtesy of Food Network Kitchen

Kentucky Red Beans and Rice Topped with Crispy Country Ham

Recipe courtesy of Damaris Phillips

Rootbeer Ham with Kumquats

Recipe courtesy of Terri Kurlan

Rootbeer Rocket

Recipe courtesy of Daisy Undercuffler

Drink Slingers Rootbeer

Recipe courtesy of Guy Fieri

Spiral Ham

Recipe courtesy of Aaron McCargo Jr.

Browse Reviews By Keyword