HAM.... HAM IN A CHERRY, COLA AND PINEAPPLE GLAZE
I was thinking of a different way of cooking a ham while at work, you know no peak! So I looked in the frig and cupboard to see what I could come up with as far as a glaze that could be used in a crock pot. I cooked it on a warm temperature for 4-5 hours to release all the water in the ham. Then added the glaze.
Provided by Timothy H.
Categories Ham
Time 8h25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Wash the ham well under cold water to remove all excess salt.
- In a crock pot, put cut side of ham face down. Insert all the cloves into the ham.
- Cut the cherries and pineapple in half and insert a tooth pick to keep the cherries and pineapple in place on the ham. Turn on warm for 4 hours. This will release the water in the ham. After 4 hours drain the water and discard.
- In a medium bowl add cherry juice, cola, mustard, apple juice, brown sugar and Jalepeno ground pepper. Mix well and put into frig to chill. Pour the sauce over the ham, spread around with a spoon or brush. Then turn temp to low for 4 hours.
- NOTE: My crock pot is very hot, some of you might need to turn it up to high to maintain the temperature Baste every 30-45 minutes. Serve hot.
Nutrition Facts : Calories 853.3, Fat 26.4, SaturatedFat 8.8, Cholesterol 236.3, Sodium 6909.1, Carbohydrate 48.3, Fiber 4, Sugar 39, Protein 102.9
COLA & PINEAPPLE GLAZED HAM RECIPE
This delicious Glazed Ham recipe is perfect for Easter and only uses 5 ingredients! Easy to make, with a glaze that is rich and tangy, perfectly complementing the ham - a match made in heaven!
Provided by Jaden Hair
Categories Main Course
Number Of Ingredients 5
Steps:
- Let the ham stand at room temperature for 90 minutes.
- Preheat oven to 275 degrees F. Set the rack at the lowest position. Rinse and pat dry the ham. Using a sharp knife, score the skin of the ham in a criss-cross pattern. Place ham in a roasting pan. Pour just 1 1/2 cups of the cola and 1 1/2 cups of grape juice into the pan and add additional water if necessary to bring the liquid level to 1/2 inch. Cover the pan tightly with tin foil.
- Roast in oven for 2 3/4 to 3 hours (about 15 minutes per pound) or until the internal temperature of the ham reaches 100 degrees F.
- While the ham is cooking, prepare the glaze. Combine the remaining 1 cup grape juice, 1 cup cola, the juice from the pineapple (reserve the pineapple slices for later) and the brown sugar in a small sauce pot and simmer on low for 20 minutes, until it becomes thick and glossy.
- Let stand at room temperature until ready to use (as the glaze cools, it will thicken up, making it easier to brush on the ham).
- Take the ham out of the oven when it reaches the first internal temperature of 100 degrees F. Turn the oven to 425
- degrees F. Brush the ham with about 1/4 of the glaze all over. Use toothpicks to stud the ham with the sliced pineapple, if desired. Once the oven comes to temperature, return the ham, uncovered to oven.
- Bake for 15 minutes until the liquid is bubbly and the ham has turned to a nice, deep golden brown. The internal temperature of the ham should be 140 degrees F.
- Remove ham to a cutting board and let rest for 15 minutes.
- Return the remaining glaze to the stove on medium-low heat to warm the glaze up for serving. Carve and slice the ham, drizzle a bit of the cola glaze on each plate.
Nutrition Facts : Calories 737 kcal, Carbohydrate 33 g, Protein 54 g, Fat 42 g, SaturatedFat 15 g, Cholesterol 155 mg, Sodium 2970 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving
PINEAPPLE GLAZE FOR BAKED HAM
Posted at the request of my sister. Glazing a ham while cooking is wonderful but the first person to the platter usually makes off the the glazed ends and the rest of the people get a "glazed rim". The solution in our house is to make lots of glaze and pour it over each slice!
Provided by alec.reichert
Categories Sauces
Time 15m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients in a small saucepan including the juice/syrup from the pineapple.
- Turn heat on to medium and stir constantly to prevent burning.
- Continue to heat until mixture thickens and comes to a boil.
- Allow mixture to boil for approximately 1 minute.
- If mixture refuses to thicken, add more cornstarch- a little at a time.
- (Be sure to mix your cornstarch with a little cold water in a cup to make a smooth liquidified mixture before adding it to the hot sauce.) Pour finished sauce into a serving bowl, complete with a ladle, and let your guests pour it over baked sliced ham.
MARTHA STEWART COCA COLA HAM (ADAPTED FOR LAZY PEOPLE)
While watching Martha and her friend Jane prepare this ham for Easter a few years ago, I adapted the recipe slightly and now just eyeball the ingredients and make it with whatever I have on hand. I made it for a potluck with Dr. Pepper, forgot to baste it, dumped cloves randomly in it, and it still turned out great. Mostly foolproof, which is good for foolish college students and klutzy cooks alike. I am posting this mostly for my own reference, so I don't have to go hunting for a handwritten note every time I make this. I'm guessing at the yield, but it was enough to serve several (5-6) at a small potluck. I serve it throughout the year for special occasions, not just Easter. Steps 1-11 are for the regular way; Steps 12-18 are for the lazy adaptation of this recipe.
Provided by Jessica T
Categories Ham
Time 1h41m
Yield 1 ham
Number Of Ingredients 7
Steps:
- Preheat oven to 325.
- Score the ham crosswise and lengthwise, forming a crosshatch/square-cut patter about 1/4 inches deep and 1 inch apart. Place a clove in the intersection of each square.
- Place ham in an aluminum roasting pan that you have placed on a baking/cookie sheet (for stability).
- Load the ham with sugar. Use the whole pack and just glom it on. Some sugar will fall off, but keep on packing.
- Bake until sugar just begins to melt (20-30 min).
- Remove ham, pour Coca-Cola all over the ham, and baste the ham with the sugar mixture in the bottom of the pan.
- Bake for another 20 minutes.
- Combine 1 cup of pineapple juice and wine, and baste the ham.
- Bake the ham for about 15 minutes per pound, basting every 20 minutes with the juices.
- During the last 20 minutes, decorate ham with pineapple rings. Use toothpicks to hold the rings in place, and put a cherry in the center of each ring with a toothpick.
- Prior to serving, remove all toothpicks.
- The extremely lazy way:.
- Pack the brown sugar on the ham.
- Pour the Coke and Wine mixture liberally on the ham.
- Forget about the pineapples and cherries, unless you really want pineapple, in which case, stick them randomly on the ham.
- Stuff it in the oven and baste every 20 minutes.
- Cover with aluminium foil after the first basting.
- Use a meat thermometer to tell when it's done, and serve.
Nutrition Facts : Calories 4098, Fat 81.2, SaturatedFat 27, Cholesterol 708.9, Sodium 20845.1, Carbohydrate 539, Fiber 10.4, Sugar 510.1, Protein 308
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