Holiday Ham with Pineapple-Cola Glaze
April 17, 2014
Categories: Christmas Easter, Sunday Dinner, Oven Roast, No Eggs, Non-Dairy, more
"I made this last year and it was so good! There's enough glaze for up to a 12-pound ham"
- Serving Size: 1 (484 g)
- Calories 686.9
- Total Fat - 27.9 g
- Saturated Fat - 9 g
- Cholesterol - 176.3 mg
- Sodium - 4656.8 mg
- Total Carbohydrate - 45.8 g
- Dietary Fiber - 1.4 g
- Sugars - 37.7 g
- Protein - 60.8 g
- Calcium - 54.1 mg
- Iron - 3.1 mg
- Vitamin C - 15.8 mg
- Thiamin - 3.1 mg
Step by Step Method
11-12 pound bone-in ham with natural juices
2 1/2 cups grape juice, divided
2 1/2 cups cola, divided
20-ounce can of sliced pineapple (you'll need both the juice and the pineapple)
2 cups brown sugar
Let the ham stand at room temperature for 1 1/2 hours.
Preheat oven to 275F. 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 make 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. Allow to 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.
Increase the oven to 425F.
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 some of theglaze on each plate.
No special items needed.