Baked Ham With Rum And Coke Glaze Food

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 AND RUM-GLAZED HAM

Steps:

• Preheat oven to 325˚F. Place ham on rack in roasting pan. Pour 4 cups of cola into pan. Cover tightly with foil and bake for 2 hours. Meanwhile, reduce 3 cups of cola over medium-high heat until syrupy (yields ½ cup). Stir in brown sugar, mustard powder, rum and lime juice. Raise oven heat to 425˚F. Meanwhile, discard foil and make shallow cross-hatch cuts over surface of ham. Using a pastry brush, cover ham with cola glaze and bake uncovered for 30 minutes, or until the ham's internal temperature is 140˚F. Brush on additional glaze every 10-15 minutes during cooking. Serve with the pan's juices.

RUM AND COCA COLA GLAZED HAM

Steps:

• Place coca cola, brown sugar and marmalade in a large heavy based saucepan. Place over medium heat and mix well. Once sugar and marmalade have dissolved bring to a hard simmer.
• Simmer the coca cola mixture, stirring occasionally, until it has reduced by two thirds. This will take 30-40 minutes. While the mixture simmers, prepare your ham, see notes below.
• To the coca cola mixture add rum, orange juice, and orange peel. Stir to combine.
• Simmer mixture until it has reduced and thickened. This will take approximately 15 minutes. Once reduced remove from heat.At this time pre heat your oven to 180°C (360°F)
• Place prepared ham in a lined oven baking dish.
• Brush ham liberally with glaze and place in the oven on the middle shelf.
• Continue to brush the ham liberally every 10-15 minutes with glaze and pan juices.
• Bake ham for 1 - 1 hour 20 minutes.
• The ham is ready when well browned, glossy and there are a couple of slightly charred pieces.
• To serve ham place on a suitably sized serving plate and carve at the table.

BAKED HAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place ham in a roasting pan, and press whole cloves into the top at 1 to 2 inch intervals. Pack the top with a layer of brown sugar. Pour enough water into the bottom of the roasting pan to come to a 1 inch depth. Cover the pan tightly with aluminum foil or a lid.
• Bake for 4 1/2 to 5 hours in the preheated oven (about 22 minutes per pound), or until the internal temperature of the ham has reached 160 degrees F (72 degrees C). Make sure the meat thermometer is not touching the bone. Let stand for about 20 minutes before carving.

COCA-COLA GLAZED HAM

Steps:

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

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.

EASY BAKED HAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Remove as much of the ham from the bone as you can. Layer one third of the ham in the bottom of a 6 quart casserole dish. Top with a few pineapple rings and 1/4 of the brown sugar. Repeat the layers, ending with pineapple rings on top, but don't sprinkle the last 1/4 of brown sugar.
• Pour any juice left in the pineapple can over the ham. Then pour in enough of the ginger ale to fill the dish about half way. Sprinkle the remaining brown sugar over the top.
• Cover with aluminum foil and bake for 20 minutes in the preheated oven. Uncover and cook for an additional 20 minutes.

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.

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.

BAKED HAM WITH A BROWN SUGAR, RUM AND CAYENNE GLAZE

Steps:

• Preheat oven to 350°F (175°C).
• Using a large knife, cut off the skin and all but 1/4 inch of the fat from the ham, leaving the surface as smooth as possible.
• Score the top and sides of the ham diagonally in two opposite directions about 1 1/2 inches apart, creating a diamond pattern.
• Stick a clove into the corners of each diamond.
• Place the ham on a rack in a roasting pan.
• Add the apple cider and 2 cups water to the pan; bake for 2 hours, adding more water after an hour if needed.
• While ham bakes, combine the brown sugar, rum, salt and cayenne pepper to taste in a bowl; stir until smooth; let stand for 10 minutes to allow sugar to dissolve partially.
• Remove ham from the oven and brush the glaze evenly over the ham; reserve the leftover glaze.
• Return the ham to the oven and bake for 1 hour longer, brushing with the glaze every 15 minutes.
• Transfer ham to a large platter and cover loosely with foil; allow to rest for 15 to 30 minutes.
• While ham rests, pour the liquid from the roasting pan into a fat separator or a large glass measuring pitcher; let the fat rise to the surface, then pour or spoon off as much fat as possible; float a piece of paper towel on the surface to absorb the remaining fat.
• Pour the degreased liquid into a small saucepan and add the remaining glaze to make a sauce; rewarm and pour in a sauceboat.
• Serve ham warm with the sauce.