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very easy
Prep Time
10 mins
Total Time
2 h 35 m


hickory smoked ham, shank portion (9 lb/4 kg)
2 cups
root beer, divided
500 mL
3 tbsp
45 mL
1 tbsp
finely chopped candied ginger
15 mL
1 tsp
whole cloves
5 mL
3 tbsp
lightly packed brown sugar
45 mL
2 tbsp
Dijon mustard
30 mL
1/4 tsp
each salt and pepper
1 mL


Step 1
Preheat oven to 350°F (180°C). Set ham on a rack in a foil-lined roasting pan. Add 1 1/4 cups (300 mL) root beer to pan, making sure ham is not sitting in root beer. Cover with foil and bake, 1 hour.
Step 2
Meanwhile, combine remaining root beer in a saucepan with honey and ginger. Simmer until syrupy, about 10 min. Set glaze aside.
Step 3
Remove ham from oven and cut off and discard skin to expose layer of fat underneath. Score a diamond pattern into fat, but do not cut into meat. Stud each diamond with a clove.
Step 4
Mix together brown sugar, mustard, salt and pepper. Spread mixture evenly over ham. Then pour root beer glaze over the ham, using a brush to push it into the score marks. Return ham to oven and bake, uncovered, for 1 hour, basting twice with the pan juices, until a meat thermometer reads 160°F (71°C) and the ham is a shiny, golden brown. Remove from oven, cover loosely with foil and let rest, 15 min. Baste again with pan juices before slicing and serving.

Nutritional Facts Per Serving

Nutrition Description:
3 oz/90 g meat with 2 tbsp/30 ml sauce
11 g
Saturated Fat:
4 g
9 g
65 mg
15 g
880 mg