1 (11 to 12 pound) bone-in ham, with natural juices
2 1/2 cups grape juice- divided use
2 1/2 cups cola - divided use (do not use diet/sugar free cola)
1 (20-ounce) can sliced pineapple, reserve juice
2 cups brown sugar, firmly packed
Instructions
Let the ham stand at room temperature for 90
minutes.
Preheat oven to 275°F (135°C). 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°F
(40°C).
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°F (40°C). Turn
the oven to 425°F (220°C). 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°F (60°C)
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.
Serving
Suggestions
Serve with scalloped potatoes, buttered sugar snap peas and salad.
Originally Submitted
11/27/2011
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