Ham Ham In A Cherry Cola And Pineapple Glaze Food

HAM.... HAM IN A CHERRY, COLA AND PINEAPPLE GLAZE

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.

COLA & PINEAPPLE GLAZED HAM RECIPE

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.

PINEAPPLE GLAZE FOR HAM

Steps:

• Before baking ham, place pineapple slices on ham with toothpicks and place cherries in center of pineapple.
• In a medium microwave safe bowl combine brown sugar and reserved pineapple juice. Mix together and microwave for about 5 minutes, until mixture is thick. Pour some of this glaze over the ham about every 15 minutes in the last hour of baking, until all is used.

HOLIDAY PINEAPPLE AND CHERRY GLAZED HAM

Steps:

• Melt butter in a saucepan. Add brown sugar, cinnamon, ground cloves and pineapple juice and let simmer not even 5 minutes, just until the mixture begins to thicken. Remove from heat.
• Stick a toothpick in the cherry and lay pineapple ring around as many as you want to make beautiful, just drizzle glaze all over the top to soak in the pineapple. Cover with foil and place in pre-heated oven.
• Calculate cooking time.(Your ham should have it's own instructions) It's about 15 minutes per pound, so for example; if you have a 20 pound ham, the cooking time would be 15 minutes for each pound, which would be 4 pounds per hour, which would = 5 hours cooking time
• Remove foil 30 minutes before time to take out and give it 15 minutes of resting time before carving.

WHISKEY WILD CHERRY COKE GLAZED HAM

Steps:

• 1. Preheat oven to 325 degrees. Score the ham on the diagonal along the fat side and insert whole cloves in the corners of each slice.
• 2. Season the ham with salt, pepper, and the pinches of each herb. I mix it all together in a rub it all over the ham.
• 3. Cover the ham with brown sugar and pour 1 cup of Cherry Coke in the bottom of the roasting pan.
• 4. Cook the ham for about an hour to an hour and a half.
• 5. Mix the remaining Cherry Coke and whiskey.
• 6. Baste the ham with the mixture often throughout the cooking process. When you are out of the whiskey and cola mixture, use the pan juices. It will have some of the brown sugar and ham juices yummy. When the ham reads 140 on a thermometer it's done. Take it out of the oven. It should be a gorgeous mahogany color. Tent it for about 15 minutes.
• 7. Remove the cloves. Slice and serve with candied carrots and garlic mashed potatoes. So so good!

HAM PINWHEELS

Steps:

• In a large bowl, mix together cream cheese, sour cream and dry ranch dip mix.
• Beat until no lumps remain.
• Put a very thin layer of the cheese mixture on a tortilla, being sure not to go all the way to the edge.
• Place slices of ham on top (I always put one piece in the middle and then cut other pieces to fit around the edges), again being careful not to go all the way to the edge.
• Start tightly rolling the tortilla. Try to keep everything inside so the cheese mixture and ham don't come out.
• Roll up tightly in plastic wrap and place in the fridge or freezer.
• Repeat steps 3 through 7 until you run out of ingredients.
• When you're ready to serve, cut the long rolls into small, round pinwheels. I was able to get 8 good pinwheels per long roll (the endpieces are fine to nibble on but they don't make a pretty presentation). If you freeze the rolls for a little while rather than refrigerate them, it makes cutting easier and presentation nicer. I didn't freeze the ones in my picture, so they were messy and misshapen but still very yummy! ENJOY!

HAM BONE AND GREEN SPLIT PEA SOUP

Steps:

• Melt butter and oil in a Dutch oven over medium-low heat. Add celery, onion, carrot, and salt. Cook and stir until tender, about 5 minutes. Stir in peas and garlic. Nestle ham bone into the pot; add stock and diced ham. Fill pot with water to about 1 1/2 inches from the top. Mix and bring soup to a boil.
• Reduce heat to low and cover. Simmer, scraping the bottom of the pot and stirring every 30 minutes, until peas are mostly disintegrated, about 2 1/2 hours. Turn ham bone and skim surface for fat once every hour. Take bone out, remove any meat, and return meat to the pot. Season with salt and pepper.

CHERRY PINEAPPLE HOLIDAY HAM GLAZE

Steps:

• Heat pineapple juice, cherry juice, and ham drippings in saucepan over medium/high heat.
• Stir in Brown Sugar until dissolved completely.
• Stir occasionally until bubbling.
• Add pineapple slices and cherries, continuing to stir over medium/high heat.
• Glaze is ready when thickened to the consistency of syrup.
• Pour hot glaze over ham and add pineapple slices and cherries as garnish.

SMOKED SPIRAL-SLICED HAM WITH PINEAPPLE AND DRIED-CHERRY GLAZE

Steps:

• In the bowl of a food processor fitted with chopping blade, blend pineapple with juice, brown sugar, butter, and cloves until puréed. Transfer pineapple mixture to a 2-quart saucepan and bring to a boil over high heat. Reduce heat to medium and cook, stirring occasionally, until thickened -- 20 to 25 minutes. Remove glaze from heat and stir in the dried cherries.
• Heat oven to 350 degrees F. Place ham in a large roasting pan. Brush glaze over ham and cook until ham has warmed through -- 30 to 45 minutes. Serve.

PINEAPPLE GLAZED HAM

Steps:

• 1. Combine the pineapple juice, ginger, and garlic in a saucepan. Bring to a boil, reduce the heat to medium-low and simmer 25 minutes, reducing the liquid by half (to 2 cups). Strain and reserve.
• 2. Preheat the oven to 350°F.
• 3. Carefully trim the thick rind and all but 1/4 inch of fat from the surface of the ham. With a sharp knife, score a diamond pattern and insert the cloves at the crossed points of the diamonds.
• 4. Set the ham in a shallow baking pan. Brush the mustard all over the top. Pat the sugar atop the mustard.
• 5. Starting at the butt end, decoratively arrange the pineapple rings, securing with cherries and toothpicks in the centers, working toward the bone. Pour the reserved pineapple juice into the bottom of the pan and place in the oven.
• 6. Bake for 1 1/2 hours, basting every 15 minutes.
• 7. When the ham is done, place it on a serving platter and let rest for 15 minutes. Carve into thin slices, beginning at the butt end. Serve warm with pan sauce alongside. Remove the pineapple slices and cherries as you carve and serve them with the ham.