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

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

Entree/Fish: Smoked Paprika-Parmesan Fish with Sautéed Greens

Very simple and quick, this makes a great weeknight supper. It tastes amazing! Smoked Paprika-Parmesan Fish with Sautéed Greens For the fish: 4 (3- to 5-ounce) thin fish fillets, such as flounder, tilapia, or grouper; if frozen-thawed 1/4 cup freshly grated Parmesan cheese 1 teaspoon smoked paprika Pinch of cayenne pepper 4 tablespoons unsalted butter 2 tablespoons freshly squeezed lemon juice Salt and pepper, to taste Lemon wedges, for garnish For the greens: 2 large garlic cloves, minced ¼ teaspoon red pepper flakes 2 bunches chard, or other leafy greens like collards or kale, washed and sliced ¾ teaspoon kosher salt Freshly ground black pepper 2 tablespoons red wine vinegar Turn oven on broil. Generously season tops of fish with salt and pepper. Combine Parmesan, paprika, and cayenne in a small bowl. Melt 3 tablespoons of butter in a large cast iron skillet over medium heat until gently bubbling. Place the fish in the pan and cook for 3...
Post a Comment
Read more