Coke Ham Recipe

Before the ham is cooked start preparing the glaze. Coat a large roasting pan with cooking spray and place the ham in the pan.

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This only works with a bone-in ham.

Coke ham recipe. Once your ham is in the slow cooker pour in an entire can of coca-cola. If you follow along with the original recipe. Rub the brown sugar mixture over the ham.

This caramelized Cola glaze recipe offers a sweet take on a holiday staple. In a small bowl stir together the sugar and the mustard. For the Ham 2 kilograms mild-cure gammon joint 1 onion peeled and cut in half 2 litres coca-cola.

Instructions Preheat the oven to 350 degrees F. Preheat oven to 350 degrees F. For every 5 pounds of Ham you will need 12 fluid ounces 1 can of soda so plan accordingly.

Pour the can of Coca Cola over the ham. Put the saucepan on the heat and bring to the boil. Make sure you pour over the meat.

In addition to the soda infusing and penetrating between each delicious slice we like to dredge the slices back to allow each layer to soak in the pan drippings for added tang and piquancy. Set crockpot on low for the next 8 hours. Bake for 15 to 18 minutes per pound of ham or until the ham reaches an internal temperature of 140 F.

Baste with cola about every 30 minutes during cooking. In December 2001 Tennessee Home Farm published a recipe for Coca-Cola Country Ham from Bob Woods of The Hamery in MurfreesboroTen years later we are still getting phone calls letters and emails requesting the recipe. Cut ham to fit in your large crockpot pointy side up and pour soda over all.

Rub the mustard and sugar mixture evenly over the ham. Place the ham in the pan. Rub the brown sugar all over the ham making sure to get it in between the slices.

Cover it with foil. With toothpicks place a cherry in each pineapple ring hole and then stick some cloves in the rings. Then turn down the heat partially cover the pan with a lid and allow it to simmer for around 2 to 2¼ hours.

Line a large rimmed baking sheet or roasting pan with foil. In a small bowl mix the brown sugar Dijon mustard cornstarch and cayenne pepper.

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