Emerils Fresh Baked Ham With Whiskey And Cola Glaze Recipes

Steps:

• Preheat oven to 325 degrees F and lower oven shelf to the bottom level.
• Using a sharp knife, cut several slits into the ham. Stick the cloves in the slits. Place in a roasting pan with a rack, and put into the oven. Bake for 2 hours and tent with aluminum foil if the outside gets too browned during the cook time.
• Meanwhile, prepare the glaze:
• Combine all the ingredients in a medium bowl and set aside. Periodically throughout the baking, baste ham with the glaze, using a pastry brush.

Steps:

• Preheat the oven to 325 degrees F.
• With a sharp knife, puncture and score the skin of the ham, making parallel 1/2-inch-deep incisions. Turn the ham and score again to make a grid-like pattern.
• In a small bowl combine the salt, Essence, pepper, and cayenne. Rub evenly all over the ham. Place the ham, fatty side up, in a large roasting pan. Place 1 clove where the lines intersect on the ham. Rub the sugar evenly over the ham, pressing to pack. Pour 2 cups of cola into the bottom of the roasting pan and bake for 1 hour. In a container, combine the whisky and the remaining 2 cups of cola.
• Baste the ham with the whiskey and cola and continue to bake, basting every 15 minutes with the whisky and coke mixture and pan juices, until the ham is cooked through, the skin is crisp and dark, and a meat thermometer registers 165 degrees F, 2 to 2 1/2 hours.
• Remove from the oven and let rest at least 20 minutes before carving. To serve, slice the meat thinly across the grain and arrange on a platter.

Steps:

• Cut crosswise slashes vertically and horizontally on ham, cutting through fat but not into the meat. Implant whole cloves where slashes intersect as deep as you can.
• Preheat the oven to 300 degrees F (150 degrees C). Line a large, heavy baking sheet with aluminum foil.
• Heat a saucepan over medium heat and add whiskey. Cook until reduced by 1/3 to boil out some of the alcohol taste, 15 to 20 minutes. Reduce heat to medium-low and add butter; stir until melted, 2 to 3 minutes. Stir in brown sugar and honey until mixture has a sauce-like consistency, 10 to 15 minutes more.
• Baste ham with glaze and place onto the prepared pan. Cover entire pan with more foil.
• Bake in the preheated oven for 1 hour, basting every 15 minutes with glaze and fat drippings from the pan and recovering with foil afterwards. Remove foil and continue baking until an instant-read thermometer inserted into the center of the ham reads at least 145 degrees F (63 degrees C), about 30 minutes more, basting twice during this period.
• Remove ham from the oven and tent foil to let juices settle back into meat, about 10 minutes. Reserve pan drippings. Trim off fat and skin and slice; set on a serving tray. Serve with pan juices.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a 9x13-inch baking dish with aluminum foil.
• Place brown sugar in a bowl; whisk in just enough cola to dissolve sugar and form a thick glaze. Place ham in baking dish and pour glaze over ham. Add remaining cola to bottom of baking dish.
• Bake ham in the preheated oven, basting with the glaze occasionally, for 2 hours.
• Transfer ham to a serving platter; tent with foil for up to 30 minutes before serving.

Steps:

• Preheat oven to 325°F Place rack in the middle of the oven.
• Prepare the ham. Make sure to rinse and dry the ham well. Also, the ham should be room temperature, not cold. Then score the skin of the ham in a cross pattern (about 1" apart), making diamond cuts on the skin (like a grid). IMPORTANT, don't skip this step. Make sure to cut down a good 1/2" deep.
• Mix the salt, pepper, cayenne and all purpose seasoning together and season the ham well.
• Add a clove to each point where the lines intersect. Just press into the ham.
• Then rub the brown sugar on the ham. pressing into the scored cuts.
• Add the ham to a large roasting pan, fatty side up. Then add 2 cups of the cola to the bottom of the pan. Bake for 1 hour.
• Meanwhile make the glaze. Mix the remaining cola together with the bourbon and baste on the ham. Try to glaze every 20-30 minutes if possible. It will bake another 2-2 1/2 hours approximately until the skin is dark brown and crusty. If you don't want it that brown, you can cover it with foil. Also, the ham should register 165 degrees when done.
• Let it rest 20 minutes and then slice.