Baked Coke Cola Ham Recipes

COCA-COLA BAKED HAM

Steps:

• Preheat oven to 350 degrees F. Line a large rimmed baking sheet (or roasting pan) with foil. Place the ham in the pan.
• In a small bowl, mix the brown sugar, Dijon mustard, cornstarch, and cayenne pepper.
• Rub the brown sugar mixture over the ham and down in between the slices.
• Pour the cola over the ham. Cover the ham loosely with foil. Bake for 1 hour.
• Take the ham out of the oven. Remove the foil. Spoon or brush the pan juices up over the ham. Place it back in the oven and bake another 30 minutes, uncovered.
• Brush the ham with glaze a second time. Bake another 30 minutes, uncovered.
• When ready to serve, brush the glaze over the ham one last time.

COCA-COLA GLAZED HAM

Steps:

• NOTE: Remove ham from refrigerator 1 hour before baking.

COLA-GLAZED HAM

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a 9x13-inch baking dish with aluminum foil.
• Place brown sugar in a bowl; whisk in just enough cola to dissolve sugar and form a thick glaze. Place ham in baking dish and pour glaze over ham. Add remaining cola to bottom of baking dish.
• Bake ham in the preheated oven, basting with the glaze occasionally, for 2 hours.
• Transfer ham to a serving platter; tent with foil for up to 30 minutes before serving.

HAM IN COCA COLA

Steps:

• Put ham in a pan, add onion and pour over the Coke.
• Bring to the boil, reduce to a simmer, put the lid on and cook for around 2 1/2 hours or around one hour per kilo of meat.
• Preheat oven to 240 C degrees.
• When ham is cooked, take it out of pan and let cool.
• Remove skin, leaving a thin layer of fat.
• Use a sharp knife to make large diamond shapes in the fat.
• Put a clove in each diamond and spread treacle over skin.
• Pat mustard and sugar onto the sticky fat.
• Bake in a foil-lined pan for around 10 minutes, or until crispy and bubbly.

COCA COLA HAM RECIPE

Steps:

• Preheat the oven to 350 degrees F. Coat a large roasting pan with cooking spray and place the ham in the pan.
• Rub the brown sugar all over the ham, making sure to get it in between the slices.
• Pour the can of Coca-Cola over the ham.
• Cover the ham and bake for 90 minutes, basting every 30 minutes.
• Uncover and bake for 30 minutes more or until until ham is browned and caramelized.
• Remove the ham from the pan and place on a serving platter. Spoon the glaze from the bottom of the pan over the ham.
• To thicken the glaze, pour the ham glaze from the bottom of the roasting pan into a small pot and bring to a simmer. Whisk together the cornstarch with 2 tablespoons of cold water.
• Pour the cornstarch mixture into the pot, whisking constantly. Bring to a boil and cook for 1 minute or until glaze is thickened.

HAM IN COLA

Steps:

• For the ham:
• Peel and cut 1 onion in half. To a large pot or Dutch oven, place ham, the onion and pour over top, the 2 liter bottle of coca-cola. On a medium-high heat, allow to cola to come to a boil. Reduce heat to medium-low and cover, not tightly with lid, and allow to cook for 2 1/2 hours. It is 1 hour for every 2 pounds.
• Preheat oven to 500 degrees F.
• Pull the ham from the pot, and allow to rest on a cutting board reserving the cooking liquid. Using a sharp knife, trim the skin, leaving a thin layer of fat on the ham. Using the knife, score the fat diagonally into large diamond cut.. In each diamond pierce the fat with 1 clove. Spread the molasses over the meat. Gently pat the powdered mustard and sugar around the meat, so it sticks to the molasses. Line a roasting pan with aluminum foil. Gently place the ham in the roasting pan. Cook the ham for about 10 minutes or until glaze is burnished and bubbly.
• For braising the ham in advance and then letting the ham cool, take ham from the refrigerator, glaze it according to the recipe, and give it 30 to 40 minutes to sit at room temperature. Place in a 350 degree F oven for 30 to 40 minutes, then turning up the heat if you think it needs a more crispy exterior.

COLA BAKED HAM

Steps:

• Preheat oven to 275 degrees.
• Remove any visible excess fat from ham.
• Place the ham in a large turkey roasting oven bag and place in a baking dish.
• Pour cola over ham, remove as much air as possible and seal bag.
• Prick a few holes in bag to let steam escape and bake for 4 to 5 hours.
• Pour off excess juice and slice.

COLA EASTER HAM

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Use a knife to score a diagonal pattern onto the ham with the lines about 1 inch apart. Place the ham in a large roasting pan and pat brown sugar over the entire surface. Some will fall into the pan, that's okay.
• Bake the ham in the preheated oven until the sugar is melting off of it, about 30 minutes. Remove the ham from the oven and pour the cola, grape juice and juice from the pineapple into the pan. Baste the ham with the mixture and return it to the oven.
• Continue to bake in the preheated oven, basting every 20 minutes, for about 2 hours. Cut the pineapple rings in half. Remove the ham from the oven and float the pineapple rings in the drippings. Allow the ham to rest for about 10 minutes, then slice and serve with the pineapple and sauce.

COLA HAM WITH MAPLE & MUSTARD GLAZE

Steps:

• Put 2kg unsmoked boneless gammon joint in a large pan and cover with 2l cola. Add 1 chopped carrot, 1 quartered onion, 1 chopped celery stick, 1 cinnamon stick, ½ tbsp peppercorns and 1 bay leaf.
• Bring to the boil, then turn down to simmer for around 2 ½ hrs, topping up with boiling water if necessary to keep the gammon fully covered.
• Carefully pour the liquid away, then let the ham cool a little while you heat the oven to 190C/170C fan/gas 5.
• Lift the ham into a roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern.
• Mix 150ml maple syrup, 2 tbsp wholegrain mustard, 2 tbsp red wine vinegar and a pinch of ground cloves or five-spice in a jug.
• Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 30 mins, baste half way through.
• Remove from the oven and allow to rest for 10 mins, then spoon more glaze over the top. Can be roasted on the day or up to 2 days ahead and served cold.