Baked Ham with Rum and Coke Glaze
If Easter for you means ham, this is the one. It is so juicy, even after refrigerating and reheating the next day. The ham sandwiches are fantastic!
The key is the right ham. Read below for some ham tips.
First of all, never ever buy a spiral-sliced ham. That is one of the first precursors to having a dried out piece of meat. The extra-processing ruins any chance of a juicy ham. All the pieces are exposed to air which leaves you with dried, processed meat.
You need to pick the right cut and the BUTT half is the only way to go.
A whole ham is way too hard to carve. A shank has all the connective tissue. But a BUTT is easy to slice with easy to see muscle groups, making carving a cinch.
You also want a BONE-IN ham. Do you know what a boneless ham is? It’s ground ham that is mushed back together. Not pretty.
Also, do not buy a ham that says, “ham and water product added” You will end up with a sponge. You need a ham that says, “natural juices or water added or no water added”.
So to recap, you are looking for a butt half, bone-in, no slices removed, natural juices or water added/no water added ham.
Those are your criteria. Now go find the meat and let’s get started.
For the Ham-
- 1 butt half, bone-in ham, 6-9 lbs (1 lb of ham serves 2-3 people)
- 3 cans Coke (12 ounces each) (enough to cover bottom of roasting pan, but not touch ham)
For the Glaze-
Reduce; Mix In:
- 2 cans (12 ounces each) Coke
- 3/4 cup dark brown sugar
- 1/4 cup prepared yellow mustard
- 1/4 cup fresh lime juice
- 2 T dark rum
- 1 T dry mustard
- pinch of salt
Preheat oven to 325 degrees.
Bake ham with 3 cans of Coke, tented, for 1 hour. Meanwhile prepare the glaze.
Reduce 2 cans of Coke for the glaze to 1/2 cup over medium-low heat, about 40 minutes (watch carefully to prevent from over-reducing). Mix in remaining ingredients and simmer to dissolve.
After baking the ham for 1 hour, uncover it and begin glazing, brushing every 15 minutes during the last hour of baking. (Check to make sure there is still some Coke in the bottom of the pan; add more as needed.) Remove the ham once an internal temperature of 110 degrees is reached if it an already cured ham. If you have a partially cooked ham, make sure the internal temperature is 160 degrees. Allow it to rest 15 minutes, carve, and serve warm.
Recipe adapted from Cuisine at Home.
Four Cheese Scalloped Potatoes
A perfect pairing for the ham and also a favorite of Marshall Rimann!
- 1 1/2 T unsalted butter, cut into pieces, plus more for brushing
- 1/2 clove garlic
- 1/3 cup shredded mozzarella cheese
- 1/3 cup asiago cheese
- 1/3 cup shredded raclette or comte cheese
- 2 pounds russet potatoes, peeled and sliced 1/8 inch thick
- Kosher salt and fresh ground pepper
- 2 cups heavy cream
- 1/4 t freshly grated nutmeg
- 4 fresh bay leaves
- 1/4 cup grated parmesan cheese
Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.
Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.
Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)
Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.
Raspberry Thumbprint Cookies
This recipe comes from the Lenexa archives of favorite Jon Payne creations. Delicious!
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 3/4 cup unsalted butter (1 1/2 sticks), softened
- 2/3 cup sugar, plus more for rolling
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/3 cup raspberry jam
- 3 tablespoons raspberry liquor
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
Whisk the flour, baking powder and salt together in a bowl.
In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
Scoop the dough into 1-inch balls with a cookie or melon baller and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Mix raspberry liquor and raspberry jam with a wisk. Fill each indentation with about 3/4 teaspoon jam.
Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.