Ham In Coca Cola Recipes

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.

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.

COCA COLA HAM RECIPE

Steps:

• Preheat the oven to 350 degrees F. Coat a large roasting pan with cooking spray and place the ham in the pan.
• Rub the brown sugar all over the ham, making sure to get it in between the slices.
• Pour the can of Coca-Cola over the ham.
• Cover the ham and bake for 90 minutes, basting every 30 minutes.
• Uncover and bake for 30 minutes more or until until ham is browned and caramelized.
• Remove the ham from the pan and place on a serving platter. Spoon the glaze from the bottom of the pan over the ham.
• To thicken the glaze, pour the ham glaze from the bottom of the roasting pan into a small pot and bring to a simmer. Whisk together the cornstarch with 2 tablespoons of cold water.
• Pour the cornstarch mixture into the pot, whisking constantly. Bring to a boil and cook for 1 minute or until glaze is thickened.

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 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.

COCA-COLA SLOW COOKER HAM RECIPE

Steps:

• Mix the brown sugar and mustard in a small bowl. Set aside.
• Lightly spray your slow cooker with nonstick spray or brush with oil, if desired. Unwrap your ham, discard the included glaze packet, and place the ham in the slow cooker. If it fits on its side, perfect. If not, place cut side down.
• Pour the coke over the ham in a slow cooker. Then rub the sugar/mustard mix all over the ham. Cover.
• Cook the ham on low 4-6 hours until it reaches an internal temperature of 160 F. Use a brush to dab some of the cooking liquid in the bottom of the slow cooker over the top of the ham.
• Carefully remove the ham to a serving platter. This is easier with two people as the ham is very tender at this point. Brush with a little more of the coca-cola mustard glaze.
• Serve warm and enjoy!

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.

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.

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.