Tiki Thanksgiving? - Tiki Drinks and Food

B Bincho Member Novato, CA Joined: Sep 02, 2006 Posts: 67	B Bincho Posted posted on Sat, Oct 14, 2006 7:18 PM I would suggest looking into a variation of the red-necky "Coca-Cola Ham" I have actually done this myself and was pleased with the results-- Brine 4 1/2 pound bone-in fresh ham 1 onion, peeled and cut in half 2-liter bottle of Coca-Cola, or enough to cover the ham completely 1/4 cup kosher salt Pepper to taste For the glaze: Handful of cloves 1 heaping tablespoon of molasses 2 teaspoons of mustard powder 2 tablespoons of granulated brown sugar Let the ham brine in the coca-cola spice/salt mixture for a day or two. Put the ham in a pan (skin-side down, if it fits like that), add the onion and then pour over the Coke. Bring to the boil, reduce to a good simmer, put the lid on (though not tightly) and cook for just under two-and-a-half hours. If your joint is larger or smaller, work out timing by reckoning on an hour for every two pounds, remembering that it's going to get a quick blast in the oven later. But do take into account that if the ham's been in the refrigerator right up to the moment you cook it, you will have to give it a good 15 minutes or so extra, so that the interior is properly cooked. Meanwhile, preheat the oven to 500° F. When the ham's had its time, take it out of the pan (but do not throw away the cooking liquid) and let cool a little for ease of handling. (Indeed, you can let it cool completely and then finish off the cooking at some later stage if you want.) Then remove the skin, leaving a thin layer of fat. Score the fat with a sharp knife to make fairly large diamond shapes and stud each diamond with a clove. Then carefully spread the molasses over the bark-budded skin, taking care not to dislodge the cloves. Gently pat the mustard and sugar onto the sticky fat. Cook in a foil-lined roasting pan for approximately 10 minutes or until the glaze is burnished and bubbly. Should you want to do the braising stage in advance and then let the ham cool, clove and glaze it and give it 30-40 minutes, from room temperature, at 350° F, turning up the heat towards the end if you think it needs it.

I would suggest looking into a variation of the red-necky "Coca-Cola Ham" I have actually done this myself and was pleased with the results--
Brine
4 1/2 pound bone-in fresh ham
1 onion, peeled and cut in half
2-liter bottle of Coca-Cola, or enough to cover the ham completely
1/4 cup kosher salt
Pepper to taste

For the glaze:
Handful of cloves
1 heaping tablespoon of molasses
2 teaspoons of mustard powder
2 tablespoons of granulated brown sugar

Let the ham brine in the coca-cola spice/salt mixture for a day or two.

Put the ham in a pan (skin-side down, if it fits like that), add the onion and then pour over the Coke. Bring to the boil, reduce to a good simmer, put the lid on (though not tightly) and cook for just under two-and-a-half hours. If your joint is larger or smaller, work out timing by reckoning on an hour for every two pounds, remembering that it's going to get a quick blast in the oven later. But do take into account that if the ham's been in the refrigerator right up to the moment you cook it, you will have to give it a good 15 minutes or so extra, so that the interior is properly cooked.

Meanwhile, preheat the oven to 500° F. When the ham's had its time, take it out of the pan (but do not throw away the cooking liquid) and let cool a little for ease of handling. (Indeed, you can let it cool completely and then finish off the cooking at some later stage if you want.) Then remove the skin, leaving a thin layer of fat. Score the fat with a sharp knife to make fairly large diamond shapes and stud each diamond with a clove. Then carefully spread the molasses over the bark-budded skin, taking care not to dislodge the cloves. Gently pat the mustard and sugar onto the sticky fat. Cook in a foil-lined roasting pan for approximately 10 minutes or until the glaze is burnished and bubbly. Should you want to do the braising stage in advance and then let the ham cool, clove and glaze it and give it 30-40 minutes, from room temperature, at 350° F, turning up the heat towards the end if you think it needs it.

Post #260821 by Bincho on Sat, Oct 14, 2006 7:18 PM