Coca Easter Ham 85 Recipes

COLA EASTER HAM

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Use a knife to score a diagonal pattern onto the ham with the lines about 1 inch apart. Place the ham in a large roasting pan and pat brown sugar over the entire surface. Some will fall into the pan, that's okay.
• Bake the ham in the preheated oven until the sugar is melting off of it, about 30 minutes. Remove the ham from the oven and pour the cola, grape juice and juice from the pineapple into the pan. Baste the ham with the mixture and return it to the oven.
• Continue to bake in the preheated oven, basting every 20 minutes, for about 2 hours. Cut the pineapple rings in half. Remove the ham from the oven and float the pineapple rings in the drippings. Allow the ham to rest for about 10 minutes, then slice and serve with the pineapple and sauce.

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.