Ingredients:

For the Ham
  • 1 Bone-In Ham – the ham should weigh somewhere between 1 kg 930 gr and 2kg 321 gr

  • 1 Onion – peeled (cut in half)

  • Coca-Cola – 1 bottle (2 liter – 2 ½ liter)

For the Ham Glaze

  • 1 Bone-in Ham (fully cooked)

  • Light Brown Sugar (firmly packed) – 100 gr

  • Honey – 170 gr

  • Whisky Bourbon – 120 ml

  • 1/3 cup Dijon Mustard – 186 gr

  • 1/3 cup Molasses – 113 gr

  • Worcestershire Sauce – ½ teaspoon

  • Tabasco Sauce – several shakes of it

  • 40 Whole Cloves

Instructions:

      1. Peel and cut 1 onion in half. Place the onion and the ham into a large pot or Dutch oven, place ham, and pour over them, the 2-liter bottle of Coca-Cola.

      1. On a medium-high heat, allow it to come to a boil. Reduce heat to medium-low and cover (not to tightly) with a lid, and allow to cook for 2 1/2 hours. It is 1 hour for every 900 gr.

      1. Preheat oven to 162 degrees C.

      1. Pull the ham from the pot, and allow it to rest on a cutting board.

      1. Using a sharp knife, trim the skin, leaving a thin layer of fat on the ham. Using the knife, score the fat diagonally into large diamond cuts… In each diamond shape, pierce the fat, right through the middle with 1 clove.

      1. Line a 33 x 22 cm roasting pan with aluminum foil. Gently place the ham in the roasting pan.

      1. In a medium bowl, stir together all the other ingredients. Spread the glaze mixture over the meat. Bake at 162 degrees C on the lowest oven rack for 2 hours and 30 minutes, or until ham has an internal temperature of 62 degrees C. Baste with pan juices every 30 minutes as ham cooks.

      1. Remove the ham from the oven and rest it for 15 to 30 minutes before carving. Strain the sauce and serve it in a gravy dish alongside the ham (optional).

Prep time: 2h 30 min

Total time: 5h

Notes:

  • In the original recipe, the ham is studded with whole cloves; however, speed up the recipe by adding the whole cloves into the bourbon sauce. The clove flavor will still infuse in the ham, plus upon service, your guests won’t have to pick out the buds as they eat the ham.

  • For this amount of glaze, you could use a ham that goes up to 5 kg! But you might need an extra onion and one more bottle of Coca-Cola for the first part of the cooking of the ham…

  • This recipe should serve somewhere between 12 to15 people.

Tip: You can eat it warm or cold, with some mashed or roasted potatoes and even as a sandwich with some chili jam added.

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Enjoy! 🙂

 

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