Skip to main content

Entree: Ham with Cola & Ale

My take on the classic Ham in Coca Cola, this one has more flavor and not just sweet. Boiling in liquid before glazing a few minutes, is what keeps it so moist.

Ham in Cola & Ale
6-10 lb. cooked ham; cut almost all the way down, about ½” slices
1 onion, peeled and cut in half
1 (2 liter) bottle dark cola (Pepsi or Coca Cola)
1 bottle dark ale or hard root beer
1 cup pineapple juice or orange juice
Put ham in a large stockpot, add onion and pour over the soft drink, beer or ale, and juice. Bring to a boil, reduce to a simmer, put the lid on and cook for 2 hours over low heat.

Preheat oven to 425 degrees; line a roasting pan or large baking pan with aluminum foil.
Glaze
2 teaspoons mustard powder OR 2 Tablespoons Dijon mustard
½ teaspoon Garlic powder
1 teaspoon ground Cinnamon
½ teaspoon ground nutmeg or mace
¼ teaspoon ground allspice
1 tablespoon dark molasses
2 tablespoons brown sugar
Whole cloves
Reserving the cooking liquid, carefully remove ham to the foil-lined baking pan and let cool while making glaze.

In a small bowl, mix the glaze ingredients. 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 glaze mixture over the entire surface. Bake in the foil-lined pan for around 10 minutes, or until crispy and bubbly.

Labels:

Comments

Post a Comment

Popular posts from this blog

Entree: Spicy Shrimp over Watermelon & Cucumber Salad

This is a multi-step meal, but actually pretty easy to make. If you want to, you can grill the watermelon slices too-brush lightly with oil and grill about 2 minutes per side. Spicy Shrimp over Watermelon & Cucumber Salad First, preheat grill over high. If using wooden skewers, soak in water. Quick-Pickled Sweet Onions 1 large sweet onion (such as Vidalia), very thinly sliced into rings 3/4 cup white wine or rice vinegar 2 teaspoons salt 3 tablespoons sugar 1 cup hot water Put onions in a 1-quart jar or glass container. Whisk together the vinegar, salt, and sugar into the hot water until sugar/salt dissolves. Pour vinegar mixture over the onions, make sure all onion slices are submerged, and cover jar tightly. Refrigerate for 30 minutes (will keep for up to 1 week in the refrigerator). Grilled Spicy Shrimp 1 lb. shrimp, peeled and deveined, patted ry 2 teaspoons sugar 2 teaspoons ground coriander 1/4 teaspoon cayenne pepper 1 tablespoon ext...
Post a Comment
Read more

Entree: Ham & Chicken Asparagus Crepes

Great use for leftover ham; I always save every last bit of the ham (including the hambone for soups), and go ahead and cube, then freeze, to use in recipes later. Plan to make the crepe batter at least 30 minutes ahead of time; can be made and stored, covered, in the fridge for a day or two. It is possible to find organic cream of chicken/mushroom soups. Ham & Chicken Asparagus Crepes         2 eggs ¾ cup milk ½ cup all-purpose flour ½ cup condensed cream of chicken soup, or cream of mushroom soup, undiluted 1 teaspoon Worcestershire sauce 1 tablespoon dried onion flakes Dash ground nutmeg 1 cup chopped cooked chicken 1 cup cut fresh or frozen asparagus, thawed 1/3 cup chopped fully cooked ham ½ cup grated Parmesan cheese, divided ¾ cup fat free sour cream or plain nonfat yogurt For crepe batter, beat eggs and milk in a small bowl; I use a whisk. Add flour to egg mixture and mix well. Cover and refrigerate for ...
Post a Comment
Read more

Salad: Italian Tossed Salad

Make the dressing at least an hour ahead of time; but it keeps in the fridge for at least a week. It tastes better to make it ahead of time anyway; if the oil/vinegar separates after sitting in the fridge for a day or two, just shake thoroughly again until blended. Perfect with lasagna, spaghetti and meatballs, or other pasta/Italian dishes. Of course, you can use store-bought dressing instead, but this is very easy to make; don’t be intimidated by the long list of ingredients in the dressing; they are mostly spices. Italian Tossed Salad 6 tablespoons extra virgin olive oil 2 tablespoons apple cider vinegar 2 tablespoons lemon juice 1 garlic clove, minced very finely ½ teaspoon salt ½ teaspoon sugar ¼ teaspoon onion powder ¼ teaspoon dried oregano ¼ teaspoon ground mustard ¼ teaspoon paprika Dash dried thyme 8 cups prepared salad greens (mix of Romaine, leaf lettuce & arugula) 1 cucumber, diced 1 cup diced fresh tomatoes 1 carrot, grated Mix all ingredients exce...
Post a Comment
Read more