Recipe Details

Cola-Pineapple Glazed Ham

Prep Time: 10 minutes
Cook Time: 3 hours, 20 minutes
Marinating Time: 1 hour, 30 minutes
Servings: 22 - 24

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

11-12 pound bone-in ham, with natural juices
2 1/2 cups grape juice, divided
2 1/2 cups cola, divided
1 20-oz can sliced pineapple, reserve juice
2 cups brown sugar

Cooking Directions


Let the ham stand at room temperature for 90 minutes.

Preheat oven to 275 degrees F. Set the rack at the lowest position. Rinse and pat dry the ham. Using a sharp knife, score the skin of the ham in a criss-cross pattern. Place ham in a roasting pan. Pour just 1 1/2 cups of the cola and 1 1/2 cups of grape juice into the pan and add additional water if necessary to bring the liquid level to 1/2 inch. Cover the pan tightly with tin foil. Roast in oven for 2 3/4 to 3 hours (about 15 minutes per pound) or until the internal temperature of the ham reaches 100 degrees F.

While the ham is cooking, prepare the glaze. Combine the remaining 1 cup grape juice, 1 cup cola, the juice from the pineapple (reserve the pineapple slices for later) and the brown sugar in a small sauce pot and simmer on low for 20 minutes, until it becomes thick and glossy. Let stand at room temperature until ready to use (as the glaze cools, it will thicken up, making it easier to brush on the ham).

Take the ham out of the oven when it reaches the first internal temperature of 100 degrees F. Turn the oven to 425 degrees F. Brush the ham with about 1/4 of the glaze all over. Use toothpicks to stud the ham with the sliced pineapple, if desired. Once the oven comes to temperature, return the ham, uncovered to oven. Bake for 15 minutes until the liquid is bubbly and the ham has turned to a nice, deep golden brown. The internal temperature of the ham should be 140 degrees F. Remove ham to a cutting board and let rest for 15 minutes.

Return the remaining glaze to the stove on medium-low heat to warm the glaze up for serving. Carve and slice the ham, drizzle a bit of the cola glaze on each plate.

Serves 22 to 24

Serving Suggestions

Simple glaze for ham.  Serve with scallop potatoes, buttered sugar snap peas, and salad.

Nutrition Information

Calories: 360 calories
Protein: 41 grams
Fat: 8 grams
Sodium: 2440 milligrams
Cholesterol: 130 milligrams
Saturated Fat: 2 grams
Carbohydrates: 33 grams
Fiber: 0 grams

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About the Cut: Ham

Cured ham is leg meat that has been dry- or wet-cured. Hams are labeled according to the amount of water added to the ham during the curing process. Because the leg muscle is a well-exercised part of the hog, ham is surprisingly low in fat.


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About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Buying, Handling & Storage Tips

The National Pork Board does not encourage freezing cooked ham, since it affects the quality and mouth-feel of the meat However, leftover ham for use in soups or casseroles can be cut up into slices or cubed and stored in the freezer for 2 to 3 months.


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Butcher's Tips

All varieties of cured ham are either boneless or bone-in. Bone-in hams are traditionally considered more attractive and boneless are considered easier to serve because of simplified carving. Bone-in hams are available in a variety of shapes - whole or as a shank or butt half. Boneless hams also are available in a variety of sizes.


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Incomplete ingredient list
by Laura 04/03/2010
This recipe calls for brown sugar in the glaze but does not say quantity.