Coke Au Vin Baked Ham Recipes

COCA-COLA GLAZED HAM

Steps:

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

COLA-GLAZED HAM

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a 9x13-inch baking dish with aluminum foil.
• Place brown sugar in a bowl; whisk in just enough cola to dissolve sugar and form a thick glaze. Place ham in baking dish and pour glaze over ham. Add remaining cola to bottom of baking dish.
• Bake ham in the preheated oven, basting with the glaze occasionally, for 2 hours.
• Transfer ham to a serving platter; tent with foil for up to 30 minutes before serving.

COCA-COLA BAKED HAM

Steps:

• Preheat oven to 350 degrees F. Line a large rimmed baking sheet (or roasting pan) with foil. Place the ham in the pan.
• In a small bowl, mix the brown sugar, Dijon mustard, cornstarch, and cayenne pepper.
• Rub the brown sugar mixture over the ham and down in between the slices.
• Pour the cola over the ham. Cover the ham loosely with foil. Bake for 1 hour.
• Take the ham out of the oven. Remove the foil. Spoon or brush the pan juices up over the ham. Place it back in the oven and bake another 30 minutes, uncovered.
• Brush the ham with glaze a second time. Bake another 30 minutes, uncovered.
• When ready to serve, brush the glaze over the ham one last time.

COLA-BASTED HAM

Steps:

• Preheat oven to 325 degrees (165 degrees C).
• Place ham fat side down in a shallow pan. Pour cola into pan 1/2 inch deep. Bake 2 to 3 hours, or until ham can easily be pierced with a fork, basting with cola every 15 minutes. Center of ham will read 140 degrees F (60 degrees C) on a meat thermometer. Remove ham from pan and cool.
• Increase oven temperature to 375 degrees F (190 degrees C).
• Cut away the rind with a sharp knife. Combine sugar, mustard, bread crumbs and enough cola to form a thick paste. Spread paste over entire ham. Place ham on roasting rack in oven and bake 45 minutes longer, basting every 10 minutes, until mustard paste has melted into a dark glaze. Let stand at room temperature 30 minutes before slicing.

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.

COKE AU VIN BAKED HAM

Steps:

• Preheat oven to 325 and use the lowest rack in the oven.
• Score ham about 1/4" deep and a few inches across in about five or six random places.
• Place in deep roasting pan and pour coke and wine over ham.
• Baste every 15 minutes.
• Turn ham to a different position every half hour or so.
• If meat starts to get too brown on top too soon, make a foil tent and cover loosely (I did this for the last hour).
• After two to three hours, or when meat thermometer inserted in the deepest part (not touching the bone) says 120-130, remove the ham from the oven.
• Mix sugar and mustard in small bowl and brush generously all over the ham (if needed, make more glaze).
• Return ham to oven on a higher rack, uncovered, and bake at 450 for 10-20 minutes.

BAKED COKE- COLA HAM

Steps:

• 1. In a bowl mix together the cola, brown sugar and mustard
• 2. Place ham in a deep roasting pan- If I am making this to take somewhere I use an aluminum foil pan.
• 3. Pierce ham with a knife several times. Pour the coke mixture over the ham. Cover with foil - Bake at 350 degrees for 3- 3 1/2 hours!
• 4. I pour the" Ham Juice " in a canning jar and take it with me - then pour it back over the ham to keep moist!

HAM IN COCA COLA

Steps:

• I find now that mild-cure gammon doesn't need soaking, but if you know that you're dealing with a salty piece, then put it in a pan covered with cold water, bring to the boil, then tip into a colander in the sink and start from here; otherwise, put the gammon in a pan, skin-side down if it fits like that, add the onion, then pour over the Coke. Bring to the boil, reduce to a good simmer, put the lid on, though not tightly, and cook for just under 2½ hours. If your joint is larger or smaller, work out timing by reckoning on an hour per kilo, remembering that it's going to get a quick blast in the oven later. But do take into account that if the gammon's been in the fridge right up to the moment you cook it, you will have to give it a good 15 minutes or so extra so that the interior is properly cooked. Meanwhile, preheat the oven to 240°C/gas mark 9/450ºF. When the ham's had its time (and ham it is, now it's cooked, though it's true Americans call it ham from its uncooked state) take it out of the pan and let cool a little for ease of handling. (Indeed, you can let it cool completely then finish off the cooking at some later stage if you want.) Then remove the skin, leaving a thin layer of fat. Score the fat with a sharp knife to make fairly large diamond shapes, and stud each diamond with a clove. Then carefully spread the treacle over the bark-budded skin, taking care not to dislodge the cloves. Gently pat the mustard and sugar onto the sticky fat. Cook in a foil-lined roasting tin for approximately 10 minutes or until the glaze is burnished and bubbly. Should you want to do the braising stage in advance and then let the ham cool, clove and glaze it and give it 30-40 minutes, from room temperature, at 180°C/gas mark 4/350ºF, turning up the heat towards the end if you think it needs it.