This year for Christmas I assigned myself to a baked ham. I have had all sorts of baked hams over the years, and I wanted to put a little twist on mine. I loosely used a recipe from Emeril. This ham turned out great- and made great bean soup for the Packer game the following Monday! Perfect ending note for our Christmas feast! Hope you all had a wonderful holiday! Enjoy!
10 lb bone-in Ham
1/3 cup Brown Sugar
1/3 cup Whiskey
2 cans of Cola
2 tsp black pepper
1/2 tsp salt
Remove ham from fridge about 1 hour before you bake. This helps to remove the chill from the meat.
Pre-heat oven to 325 degrees.
Rub ham with salt and pepper mixture. Score ham with a knife making parallel cuts. Turn ham and score the opposite way so you have almost an X pattern. Place a clove where the cuts cross. Rub ham with brown sugar. Place ham in a roasting pan, and pour 1 can of cola in the pan. Mix 1 can of cola with whiskey. Baste ham every 20-30 minutes. Bake ham for about 2 1/2 hours or until the internal temperature reaches 165 degrees. Towards the end of the cooking process you may want to cover the top of the ham to prevent burning. Allow ham to rest for about 20 minutes before serving.
Labels: gluten free, ham, Holiday