Root Beer Brined Ham
1 12-Ounce Bottle (1 1/2 Cups) Sugar-Sweetened Root Beer
1/4 Cup Apple Cider Vinegar
1 Teaspoon Black Peppercorns
1 Teaspoon Brown Mustard Seeds
1/2 Teaspoon Whole Allspice Berries
1/2 Teaspoon Whole Cloves
1/2 Teaspoon Dried Thyme
1 Bay Leaf
Simply combine all of the ingredients in a medium-sized pan and bring to a vigorous boil. Turn off the heat, cover, and cool to room temperature. Refrigerate and let the roast marinate for at least 12 hours, but ideally 24 or even 48 if you can bare the wait.
To cook, bake the roast in a preheated 350 degree oven for 75 - 90 minutes, until golden brown on the outside and hot all the way through. Meanwhile, set the leftover brine back on the stove and simmer until reduced to a thick, syrupy sauce.
Slice thinly and serve with the root beer reduction on the side.
Makes 5 Servings
©Hannah Kaminsky http://www.bittersweetblog.wordpress.com