In a medium saucepan set over medium heat, bring the brown sugar, butter, and root beer to a boil.
Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally, until thickened and syrupy.
When ready to use, brush half of the glaze onto a ham inside a roasting pan.
Cover the ham with foil and bake it at 350 degrees F for 15 minutes per pound. After half of the cooking time (45 minutes for a ~5.5lb ham), turn the heat up to 375 degrees F.
Brush the ham with the glaze 2 to 3 more times during the remaining cooking time. It's ready when nicely caramelized, browned, and 140 degrees F internally. Let it rest for 15 minutes before slicing.
Notes
The glaze can be made ahead and stored in the fridge in an airtight container for 5-7 days. When ready to use, just stir it up then baste it on the ham as noted in the recipe.
Stir the glaze occasionally as it simmers.
If the glaze is too thick, thin it out with a little water or more root beer. If it’s too thin, it needs to simmer longer.
Keep brushing the ham with glaze during the 2nd half of the cooking time.
To lower the amount of sugar in the glaze, use zero-sugar root beer.
Some of the brown sugar can be swapped out for maple syrup or honey.
Store leftover cooked ham wrapped tightly with foil or in airtight container in the fridge for up to 5 days.
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.