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Thursday, December 27, 2012

Cola Ham with Pineapple

Photo courtesy of the Cooking Corner.
     Ham is one of my favorite holiday foods, mainly because it is so easy. You just plop that bad boy in a pan, foo-foo it up a little and bake. That allows you time to make the other sides, greet guest at the door or do whatever last minute tidbits needed.
     I've used cola in cooking before, with burgers and pork butt. It doesn't really give much flavor, but works as a great meat moisturizer. It's always turns out so tender. Lots of people do the cloves and cherries on ham, I'm not really a fan of that, to me, it's just extra expense and foo-foo. 
    Next time I try this, I think I'll add a 1/2 cup of rum. That should "kick it up a notch" as Emeril would say.

Cola Ham with Pineapple
1-6 to 8 lb. smoked cured ham
1-12 oz. can dark cola (Pepsi, Coke, RC etc.)
4-5 canned pineapple slices
1 T. light brown sugar
Maraschino cherries, optional
whole cloves, optional

Preheat oven to 325 degrees.

Line 13x9 baking pan with foil and spray with nonstick spray. Place ham in center, not touching edges.

Pour cola over ham. Place rings of pineapple on ham, securing with toothpicks. If using cherries, secure with toothpicks in center of pineapple. If you use cloves, insert them into pineapple slices. Lightly sprinkle brown sugar on pineapple.

Cover with foil, making a high top over ham so toothpicks don't puncture foil. Secure edges of foil around pan.

Bake ham for 2 hours, basting with cola about every half an hour. Internal temperature with thermometer should be 140 degrees. Let rest for 15 minutes or so and then slice.
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