Hama Ham With Cola Glaze Recipes

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.

Steps:

• Preheat the oven to 325 degrees F. Let the ham sit at room temperature for 30 minutes and trim off any skin. If your ham is not a spiral-cut ham, use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat.
• Place the ham, flat side down, on a roasting rack in a roasting pan. Pour 1 cup water into the pan. Bake until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours 30 minutes (about 15 minutes per pound-reduce the time to 10 minutes per pound for a spiral-cut ham).
• Meanwhile, make the glaze: Whisk the brown sugar, maple syrup, soy sauce, orange zest and juice, Dijon, vinegar, cinnamon, cloves, onion powder and a few grinds of black pepper in a medium saucepan until smooth. Bring to a boil over medium-high heat, whisking occasionally, then reduce the heat to low and simmer until the glaze has thickened and reduced by half (you should have 1 cup glaze), 20 to 25 minutes. Set aside until the ham is ready.
• Increase the oven temperature to 425 degrees F. Brush half of the glaze over the ham. If the water in the bottom of the pan has evaporated, add 1 cup water. Return the ham to the oven and roast for 30 minutes, brushing with the remaining glaze every 10 minutes (two more times) before returning to the oven.
• Let the ham cool for 15 minutes before thinly slicing.

Steps:

• Wash the ham well. In a large pot or roaster on the stove top place the ham skin side down, add the halved onion, then pour the cola over the ham. Bring to a boil, Reduce to simmer, put the lid on and cook for 2 1/2 hours.
• Preheat grill to 500. Remove the ham from the pot, reserve the liquid. Let the ham cool a little. Score the ham skin in diamond shapes and add the cloves in each of the cuts.
• In a small bowl mix the barbecue sauce,molasses,mustard and sugar blend well.Spread the sauce over the clove trying not to knock them off! Cook on the grill for 10 minutes or until it turns a darker brown shade and bubbly. Remove from the grill and set aside. Strain the onion from the liquid, simmer to reduce liquid and serve with ham.

Steps:

• Preheat oven to 325°F Place rack in the middle of the oven.
• Prepare the ham. Make sure to rinse and dry the ham well. Also, the ham should be room temperature, not cold. Then score the skin of the ham in a cross pattern (about 1" apart), making diamond cuts on the skin (like a grid). IMPORTANT, don't skip this step. Make sure to cut down a good 1/2" deep.
• Mix the salt, pepper, cayenne and all purpose seasoning together and season the ham well.
• Add a clove to each point where the lines intersect. Just press into the ham.
• Then rub the brown sugar on the ham. pressing into the scored cuts.
• Add the ham to a large roasting pan, fatty side up. Then add 2 cups of the cola to the bottom of the pan. Bake for 1 hour.
• Meanwhile make the glaze. Mix the remaining cola together with the bourbon and baste on the ham. Try to glaze every 20-30 minutes if possible. It will bake another 2-2 1/2 hours approximately until the skin is dark brown and crusty. If you don't want it that brown, you can cover it with foil. Also, the ham should register 165 degrees when done.
• Let it rest 20 minutes and then slice.

Steps:

• Preheat the oven to 325 degrees F.
• With a sharp knife, puncture and score the skin of the ham, making parallel 1/2-inch-deep incisions. Turn the ham and score again to make a grid-like pattern.
• In a small bowl combine the salt, Essence, pepper, and cayenne. Rub evenly all over the ham. Place the ham, fatty side up, in a large roasting pan. Place 1 clove where the lines intersect on the ham. Rub the sugar evenly over the ham, pressing to pack. Pour 2 cups of cola into the bottom of the roasting pan and bake for 1 hour. In a container, combine the whisky and the remaining 2 cups of cola.
• Baste the ham with the whiskey and cola and continue to bake, basting every 15 minutes with the whisky and coke mixture and pan juices, until the ham is cooked through, the skin is crisp and dark, and a meat thermometer registers 165 degrees F, 2 to 2 1/2 hours.
• Remove from the oven and let rest at least 20 minutes before carving. To serve, slice the meat thinly across the grain and arrange on a platter.

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.