Ham In Coca Cola Food

HAM IN COCA COLA

Steps:

• Put ham in a pan, add onion and pour over the Coke.
• Bring to the boil, reduce to a simmer, put the lid on and cook for around 2 1/2 hours or around one hour per kilo of meat.
• Preheat oven to 240 C degrees.
• When ham is cooked, take it out of pan and let cool.
• Remove skin, leaving a thin layer of fat.
• Use a sharp knife to make large diamond shapes in the fat.
• Put a clove in each diamond and spread treacle over skin.
• Pat mustard and sugar onto the sticky fat.
• Bake in a foil-lined pan for around 10 minutes, or until crispy and bubbly.

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.

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

Steps:

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

SLOW COOKER GAMMON IN COLA

Steps:

• Set your slow cooker to medium. Place the gammon joint in and cover with the cola. Add 1 chopped carrot, 1 quartered onion, 1 chopped celery stick, 1 cinnamon stick, ½ tbsp peppercorns and 1 bay leaf.
• Cook for 5½ hrs on low until the gammon is tender but still holding its shape, 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 the maple syrup, mustard, vinegar and 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.
• 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 two days ahead and served cold.

MARTHA STEWART COCA COLA HAM (ADAPTED FOR LAZY PEOPLE)

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.

HAM IN COLA

Steps:

• For the ham:
• Peel and cut 1 onion in half. To a large pot or Dutch oven, place ham, the onion and pour over top, the 2 liter bottle of coca-cola. On a medium-high heat, allow to cola to come to a boil. Reduce heat to medium-low and cover, not tightly with lid, and allow to cook for 2 1/2 hours. It is 1 hour for every 2 pounds.
• Preheat oven to 500 degrees F.
• Pull the ham from the pot, and allow to rest on a cutting board reserving the cooking liquid. Using a sharp knife, trim the skin, leaving a thin layer of fat on the ham. Using the knife, score the fat diagonally into large diamond cut.. In each diamond pierce the fat with 1 clove. Spread the molasses over the meat. Gently pat the powdered mustard and sugar around the meat, so it sticks to the molasses. Line a roasting pan with aluminum foil. Gently place the ham in the roasting pan. Cook the ham for about 10 minutes or until glaze is burnished and bubbly.
• For braising the ham in advance and then letting the ham cool, take ham from the refrigerator, glaze it according to the recipe, and give it 30 to 40 minutes to sit at room temperature. Place in a 350 degree F oven for 30 to 40 minutes, then turning up the heat if you think it needs a more crispy exterior.