Cola Easter Ham
I wanted to try something new and different for an Easter ham and was thrilled with the result I got from my strange sounding but wonderful tasting recipe! Our family and friends RAVED and all wanted the recipe. Hope you enjoy!
I wanted to try something new and different for an Easter ham and was thrilled with the result I got from my strange sounding but wonderful tasting recipe! Our family and friends RAVED and all wanted the recipe. Hope you enjoy!
- Carbohydrate 83.553621546 g
- Cholesterol 184.460897133333 mg
- Fat 160.275444066667 g
- Fiber 0.0208333336437742 g
- Protein 22.7891085 g
- Saturated Fat 52.7165052414 g
- Serving Size 1 1 Serving (427g)
- Sodium 1886.38899946667 mg
- Sugar 83.5327882123562 g
- Trans Fat 14.4122336712 g
- Calories 1859 calories
Step-by-step
- Preheat the oven to 325 degrees F (165 degrees C).
- Use a knife to score a diagonal pattern onto the ham with the lines about 1 inch apart. Place the ham in a large roasting pan and pat brown sugar over the entire surface. Some will fall into the pan, that''s okay.
- Bake the ham in the preheated oven until the sugar is melting off of it, about 30 minutes. Remove the ham from the oven and pour the cola, grape juice and juice from the pineapple into the pan. Baste the ham with the mixture and return it to the oven.
- Continue to bake in the preheated oven, basting every 20 minutes, for about 2 hours. Cut the pineapple rings in half. Remove the ham from the oven and float the pineapple rings in the drippings. Allow the ham to rest for about 10 minutes, then slice and serve with the pineapple and sauce.
Traditional baked ham relies on simple citrus or mustard glazes, but introducing a carbonated soda creates an entirely different Maillard and caramelization dynamic on the meat surface. Sugars in the cola combine with packed brown sugar and fruit juices to form a dense, glossy coating during the baking process at 325 degrees F. Phosphoric acid present in standard cola acts as a tenderizing agent, breaking down surface proteins while the high sugar content creates a deep mahogany crust through rapid caramelization.
- Score the ham skin in a diagonal pattern spaced 1 inch apart to allow the sugary pan liquids to penetrate the muscle fibers deeply.
- Baste the meat every 20 minutes during the two-hour baking phase to continuously dissolve and thicken the surface sugars without burning them.
- Allow the finished ham to rest for 10 minutes before slicing so the internal juices redistribute throughout the muscle tissue rather than running onto the cutting board.
Glazing meats with sweetened carbonated beverages draws on a long southern tradition of using regional sodas in barbecue and holiday roasting. Chemical reduction turns the pan drippings into a concentrated sauce that balances the natural saltiness of cured pork.
