Brown Sugar And Coke Glazed Baked Ham Recipes

COLA GLAZED HAM RECIPE

Steps:

• Preheat oven to 325º F. Place ham in a roasting pan. Combine Coca-Cola and brown sugar and pour over ham. Cover tightly with aluminum foil. Every 30 minutes, uncover the ham and baste well with the pan juices and then recover the ham. Bake 20 minutes per pound, until the thickest part of the ham registers 140º F on a meat thermometer, about 2 hours. Remove the foil for the last 10 minutes of cooking time so that after the final glaze, the glaze is able to caramelize on the ham
• Remove roasting pan from the oven and baste again. Let the ham stand for about 15 minutes, remove the ham from the roasting pan and onto a platter for serving.

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.

BROWN SUGAR AND COKE GLAZED BAKED HAM

Steps:

• Mix the brown sugar and coke in a small bowl
• Spread over ham placed in a baking dish or roaster pan.
• Cover with aluminum foil
• Bake according to package directions (mine said 10-12 mins per pound)
• Remove from oven, and let sit on counter for 30 minutes (perfect time to bake side dishes!)

COCA-COLA GLAZED HAM

Steps:

• Trim any excess skin and/or fat from the ham. Using a sharp knife, score the ham in a diamond pattern making 1/4-inch deep slices. Don't fret over getting this perfect - mine certainly wasn't! Place the ham (on its side - not face down) in the oven bag set in a large roasting pan. Roll the sides of the bag down so that the bag is open wide and you can get your hands around the ham easily. Combine brown sugar and dijon mustard in a small bowl and stir until thoroughly combined. Rub sugar mixture all over ham. Place orange wedges in the bottom of the bag around the ham. Pour the coke into the bag. Don't pour the coke over the ham or it will wash the sugar mixture off - just pour it in near the bottom of the ham. "Puff up" the bag a little so that the bag isn't touching the ham. Making sure to keep a "loose fit" around the ham, close the bag tightly with the provided tie. You should end up with what looks something like a two-day old mylar balloon with a ham inside it. ???? Using a small, sharp knife, make three small slits in the top of the bag for ventilation. Don't skip this step or the bag will burst wide open and the ham won't be able to self-baste. Move your oven rack just low enough that the bag won't touch the upper elements in your oven then bake at 350 degrees for 2-2.5 hours (2.5-3 hours if using a 13-15 pound ham) or until nicely browned and caramelized. Remove ham from oven and rest, inside the bag, for 30 minutes before serving. *Do not use a spiral sliced ham with this recipe. UPDATE: I have probably received over 200 comments and emails wanting to know why (WHY?!) you can't use a spiral ham for this so I guess I should explain here in the recipe (instead of below in the comments). Only large, solid cuts of meat can handle being cooked this long. If you cook a spiral ham using this recipe it will be dry and tough. In addition to the emails and comments I've received asking why you can't, I've received at least a dozen from people who did anyway and wrote to yell at me that their ham was dry and ruined. You're just going to have to trust me on this one.

BAKED HAM WITH BROWN SUGAR-HONEY GLAZE

Steps:

• Adjust the oven racks to accommodate a large roasting pan. Fit the pan with a shallow roasting rack. Preheat the oven to 350 degrees F.
• Unwrap the ham and rinse it under cold water. Place it on the rack in the roasting pan. Cover with foil and bake 1 hour 40 minutes. Meanwhile, combine the brown sugar and honey in a saucepan and cook over medium heat until the mixture is smooth and the sugar has dissolved.
• Pour the brown sugar glaze over the ham and continue roasting1 hour 40 minutes more, basting at least twice with the drippings in the roaster. (To adjust the total roasting time for a smaller or larger ham, calculate 20 minutes per pound.) Check for doneness by inserting a meat thermometer into a meaty spot (not into fat or touching the bone)-it should register 160 degrees F.
• Let the ham stand 15 minutes before slicing to allow the juices to set. (You can make the ham up to 2 hours ahead; tent with foil and serve at room temperature.)

BAKED HAM WITH COFFEE AND BROWN SUGAR GLAZE

Steps:

• Place the ham in a very large stockpot and place water in the pot until it just covers the ham. Put the pot on the stove and turn the heat on high. When the water begins to boil, reduce heat to low and let the ham poach for 1 1/2 hours.
• While the ham is cooking prepare the glaze. Combine the brown sugar, vinegar, mustard, and black coffee in a bowl, and stir with a fork until the sugar is dissolved. Add the breadcrumbs and blend in (The glaze will become somewhat pasty as the breadcrumbs absorb the liquid.).
• Preheat oven to 400 degrees.
• Remove the ham from the pot of water and place in a large baking pan. Carve away the excess fat, if desired, and some of the rind.
• Spread the glaze evenly over the surface of the ham.
• Reduce the oven heat to 375 degrees, and bake the ham in the oven for 20-30 minute, or until the crust is hot and dark brown.
• Remove the ham from the pan and place on a cutting board.
• Allow to rest for at least 15 minutes before carving.

COKE AU VIN BAKED HAM

Steps:

• Preheat oven to 325 and use the lowest rack in the oven.
• Score ham about 1/4" deep and a few inches across in about five or six random places.
• Place in deep roasting pan and pour coke and wine over ham.
• Baste every 15 minutes.
• Turn ham to a different position every half hour or so.
• If meat starts to get too brown on top too soon, make a foil tent and cover loosely (I did this for the last hour).
• After two to three hours, or when meat thermometer inserted in the deepest part (not touching the bone) says 120-130, remove the ham from the oven.
• Mix sugar and mustard in small bowl and brush generously all over the ham (if needed, make more glaze).
• Return ham to oven on a higher rack, uncovered, and bake at 450 for 10-20 minutes.