Step 1

Get your steaming mechanism ready and open your can of beets. Pour the beets (and the water in the can) into a blender. Fill the can to the rim with water and pour that into the blender as well. Blend on high until a smooth puree is formed. Set this aside to use in the recipe as directed.*

Step 2

In a large mixing bowl, combine the dry ingredients with a whisk. Create a well in the center of your mixture and pour in the wet ingredients. Stir with a big wooden spoon until a dough starts to form. Then, get in there with your hands and knead for about 2 minutes.

Step 3

Next, use your hands to form a round loaf with the dough. Wrap this loaf tightly in tin foil, and place in the steamer with the seam down for 45 minutes.

Step 4

When the steaming is almost done, preheat your oven to 350F and grab a baking sheet. Carefully remove the roast from the steamer, flip it upside down, and place it on the baking sheet. Open the foil a bit at the top to give the steam a place to escape and place in the oven for 20 minutes.

Step 5

While the roast bakes, make your glaze by mixing all the ingredients together in a measuring cup with a fork until the sugar is dissolved and everything is well-combined.

Step 6

Grease a small baking dish and when the timer goes off, carefully remove the roast from the tin foil, flip it upside-down, and place it in the baking dish. Pour 1/2 the glaze over the ham, use a knife to slice 3 not-too-deep cuts into the top of the ham (optional) and bake, uncovered, for 30 more minutes.

Step 7

Remove the ham from the oven once more, pour the remaining 1/2 glaze over it, and allow it to cool for about 10-15 minutes before slicing. Enjoy!