Try this Baked Ham in Cola recipe, or contribute your own.
- Carbohydrate 89.0370813442983 g
- Cholesterol 357.2037 mg
- Fat 18.7536405018817 g
- Fiber 2.08083750002415 g
- Protein 143.945064754824 g
- Saturated Fat 4.63622490042712 g
- Serving Size 1 1 Serving (711g)
- Sodium 5206.62065027952 mg
- Sugar 86.9562438442742 g
- Trans Fat 5.45345930036001 g
- Calories 1094 calories
Step-by-step
- Place ham on the 1-inch rack, fat side down.
- Add 1/2 can of cola to cover the ham.
- Cook on Power Level 8 for 15 minutes per pound.
- Blend brown sugar, mustard, pepper and breadcrumbs.
- At the last 15 minutes, pat the mixture down on the ham and add the rest of the cola. Pour slowly.
- Continue to bake ham for 15 minutes.
- Let rest with dome lid on for 5 minutes.
- Note: Use extender ring if ham is over 8 pounds.
Using a carbonated soft drink as a cooking liquid initiates a fascinating chemical reaction, where the phosphoric acid and sugar content actively tenderize dense muscle fibers while forming a deep, caramelized exterior glaze during the final stages of heat application. When planning your schedule around a ten-pound protein, preparation flexibility matters significantly because cured pork maintains its structural integrity exceptionally well when frozen either raw or fully cooked. Raw meat can be held in a standard freezer for up to six months if wrapped tightly in moisture-proof material, though thawing requires a full forty-eight hours in a refrigerator operating at 38 degrees Fahrenheit to ensure safe internal temperature transitions. Alternatively, baking the roast completely ahead of schedule allows you to slice the meat, submerge the portions in reserved pan juices within an airtight container, and refrigerate for up to four days before gentle reheating.
Managing Moisture and Equipment Constraints
Retaining moisture in a large bone-in roast demands careful thermal management, particularly when utilizing specialized countertop convection appliances that require precise clearance limits. If your cut exceeds eight pounds, installing an extender ring is mandatory to prevent the upper surface from scorching against the heating element while maintaining uniform airflow throughout the cooking chamber. Pouring liquid slowly during the final fifteen minutes prevents the breadcrumb and brown sugar crust from dissolving prematurely into the drippings, ensuring the dry mustard and freshly ground pepper create a proper crust instead of a watery paste. Letting the roasted meat rest undisturbed beneath a dome lid for five minutes allows internal juices to redistribute evenly throughout the dense muscle tissue before slicing. Retaining the leftover bone provides an excellent foundation for simmering future stocks and broths.
- Thaw frozen roasts allowing twenty-four hours per five pounds of weight in a refrigerator set below 40 degrees Fahrenheit.
- Reheat sliced portions covered in foil at 325 degrees Fahrenheit until internal temperature reaches 145 degrees.
- Substitute dry mustard with prepared yellow mustard at a 1:2 ratio if powdered spice is unavailable.
