Coca Cola Glazed Ham With Brown Sugar Dijon Recipe 445 Food

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.

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.

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.

COCA COLA GLAZED HAM WITH BROWN SUGAR & DIJON RECIPE - (4.4/5)

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 by gathering air or blowing into the bag 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°F for 2 to 2.5 hours (2.5 to 3 hours if using a 13 top 15 pound ham) or until nicely browned and caramelized. Remove ham from oven and rest, inside the bag, for 30 minutes before serving. Note: Do not use a spiral sliced ham with this recipe. Just want to make sure you realize that you do still need a pan when you cook with an oven bag.