PDA

View Full Version : Rum and coke glazed ham!



patriot45
01-11-2009, 11:54 PM
If you are going to cook a ham, #1 buy a butt half, bone in , unsliced with natural juices or water added, do not get a spiral cut ham, it will be too dry!
What could be better than Rum and coke glaze!?!

Ham 6 -8 lbs or bigger!
2 - 3 cans of coke ( enough to cover the bottom of pan but not touch the ham

Glaze:
2 cans coke
3/4 cup brown sugar
1/4 cup yellow mustard
1/4 cup fresh lime
1/2 cup rum ( I used Captain Morgan spiced run)
1 Tbsp dry mustard
pinch of salt


Pre-heat oven to 325
Use a roasting pan with a rack, pour 2-3 cans of coke in but not over the rack. Place ham cut side down, tent with foil and cook for 1 hour.
Meanwhile make the glaze.
Reduce 2 cans of coke over medium heat for about 40 minutes or till reduced to 1/2 cup.
Whisk in remaining ingredients and simmer to dissolve.

The players
http://i73.photobucket.com/albums/i230/patriot45270/robin50001.jpg

After baking the ham for 1 hour, uncover and baste with the glaze, cooking for 1 more hour, glazing every 15 minutes. It should reach about 110 degrees to be hot throughout. Remove from oven and tent with tin foil for 15 minutes, carve and serve!! Mmmm, we served it with smothered green beans and homemade mac and cheese!

Reducing the soda to a syrup
http://i73.photobucket.com/albums/i230/patriot45270/robin50002.jpg

Basting
http://i73.photobucket.com/albums/i230/patriot45270/robin50006.jpg

Carving after resting
http://i73.photobucket.com/albums/i230/patriot45270/robin50008.jpg

patriot45
01-11-2009, 11:56 PM
Look how pretty
http://i73.photobucket.com/albums/i230/patriot45270/robin50007.jpg

Served with sides!

http://i73.photobucket.com/albums/i230/patriot45270/robin50011.jpg

RobJohnson
01-12-2009, 01:09 AM
Wow, that looks great!

signalsgt
02-13-2009, 01:33 PM
Tried it and it was awesome!!!

The kids especially liked it.

:)

patriot45
02-13-2009, 02:05 PM
Tried it and it was awesome!!!

The kids especially liked it.

:)

I'm glad it came out well! The secret is not buying the precut spiral hams, they dry out too fast.

lacarnut
02-13-2009, 03:37 PM
I'm glad it came out well! The secret is not buying the precut spiral hams, they dry out too fast.

Looks good and I agree about the spiral ham drying out. I stuff the ham with whole cloves about 3" apart and baste with a mixture of brown sugar, honey and coke. Beats the hell out Honey Baked store ham.

patriot45
02-14-2009, 03:18 PM
That mac and cheese looks awesome, man. :eek:

Have you posted the recipe for that or is that store-bought?

It was good! The mac & cheese is my wifes favorite thing to cook. I'll get her recipe from her and post it later.

asdf2231
02-15-2009, 01:50 PM
Out of curiosity, does anyone know anything about cooking dry cured ham?

I see the hams in bags hung up at the cracker barrel and in the meat section of a few grocers and I have been tempted but I have no idea what you need to do to cook them. I got some dry cured smoked ham once before in a small package and it was so freaking salty it was unbeleavable.

Hawkgirl
02-16-2009, 04:04 PM
Great portion control Patriot! I would have taken more than one slice. :)

BTW...I love your plating...You seem to have your basic food groups down in most of your dishes...a protein, a starch, and a carb....washed down with a nice cold beverage.
Your wife knows she's lucky right???