Hama Ham With Cola Glaze Recipes

COCA-COLA HAM

Steps:

• Put the number of pounds of your ham into the portion scaler at the top of this recipe card to get the right glaze amounts.
• Preheat oven to 325°F. Place a ham largest cut side down inside of a roasting pan with high sides.
• In a bowl stir together the dijon, brown sugar, and coke. Pour it over the ham and rub the sugar into the ham as best as possible.
• Cover the roasting pan TIGHTLY with foil and bake for 30 minutes. Remove the foil and baste the ham all over with the juices from the pan. Recover, keeping the foil as tight as possible and repeat every 30 minutes until cooked.
• Remove the foil and baste the ham again. Bake uncovered for 15 minutes to help the glaze get crisp. Take the ham out of the oven and let it rest for 15 minutes before slicing and serving.

COCA-COLA GLAZED HAM

Steps:

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

HAM.....A HAM WITH COLA GLAZE

Steps:

• Wash the ham well. In a large pot or roaster on the stove top place the ham skin side down, add the halved onion, then pour the cola over the ham. Bring to a boil, Reduce to simmer, put the lid on and cook for 2 1/2 hours.
• Preheat grill to 500. Remove the ham from the pot, reserve the liquid. Let the ham cool a little. Score the ham skin in diamond shapes and add the cloves in each of the cuts.
• In a small bowl mix the barbecue sauce,molasses,mustard and sugar blend well.Spread the sauce over the clove trying not to knock them off! Cook on the grill for 10 minutes or until it turns a darker brown shade and bubbly. Remove from the grill and set aside. Strain the onion from the liquid, simmer to reduce liquid and serve with ham.

EMERIL'S FRESH BAKED HAM WITH WHISKEY AND COLA GLAZE

Steps:

• Preheat the oven to 325 degrees F.
• With a sharp knife, puncture and score the skin of the ham, making parallel 1/2-inch-deep incisions. Turn the ham and score again to make a grid-like pattern.
• In a small bowl combine the salt, Essence, pepper, and cayenne. Rub evenly all over the ham. Place the ham, fatty side up, in a large roasting pan. Place 1 clove where the lines intersect on the ham. Rub the sugar evenly over the ham, pressing to pack. Pour 2 cups of cola into the bottom of the roasting pan and bake for 1 hour. In a container, combine the whisky and the remaining 2 cups of cola.
• Baste the ham with the whiskey and cola and continue to bake, basting every 15 minutes with the whisky and coke mixture and pan juices, until the ham is cooked through, the skin is crisp and dark, and a meat thermometer registers 165 degrees F, 2 to 2 1/2 hours.
• Remove from the oven and let rest at least 20 minutes before carving. To serve, slice the meat thinly across the grain and arrange on a platter.

FRESH HAM WITH COLA GLAZE

Steps:

• Preheat oven to 325°F Place rack in the middle of the oven.
• Prepare the ham. Make sure to rinse and dry the ham well. Also, the ham should be room temperature, not cold. Then score the skin of the ham in a cross pattern (about 1" apart), making diamond cuts on the skin (like a grid). IMPORTANT, don't skip this step. Make sure to cut down a good 1/2" deep.
• Mix the salt, pepper, cayenne and all purpose seasoning together and season the ham well.
• Add a clove to each point where the lines intersect. Just press into the ham.
• Then rub the brown sugar on the ham. pressing into the scored cuts.
• Add the ham to a large roasting pan, fatty side up. Then add 2 cups of the cola to the bottom of the pan. Bake for 1 hour.
• Meanwhile make the glaze. Mix the remaining cola together with the bourbon and baste on the ham. Try to glaze every 20-30 minutes if possible. It will bake another 2-2 1/2 hours approximately until the skin is dark brown and crusty. If you don't want it that brown, you can cover it with foil. Also, the ham should register 165 degrees when done.
• Let it rest 20 minutes and then slice.

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.