"Franklin combines a whole box of brown sugar, French's mustard, and a splash of ginger ale, all folded together with a wooden spoon. Specifically, Franklin uses Detroit-based ginger ale brand Vernor's, saying, 'It makes it very Michigan, and very Detroit.'"
"A splash of ginger ale can help balance the ham's saltiness. The soda's sugars help counterbalance the salt, and if used as a marinade, also help the ham caramelize as it cooks."
"It's all about the phosphoric acid, a fundamental element of fizzy pops that makes quick work of tenderizing meat by breaking down tough connective tissue."
Aretha Franklin, the first woman inducted into the Rock and Roll Hall of Fame, shared her ham recipe on Martha Stewart's cooking show. The glaze combines brown sugar, French's mustard, and Vernor's ginger ale, which helps balance the ham's saltiness. The sugars in ginger ale counteract the salt, while its phosphoric acid tenderizes the meat. Franklin advises not to marinate the ham in ginger ale for more than eight hours to avoid over-tenderizing. This unique approach enhances the flavor profile of the dish.
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