Baked Ham With Rum And Coke Glaze Recipes

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 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.