Savannah’s Savory Bites

Posting Schedule - Monday: recipes from other sources that I’ve enjoyed, Wednesday: my original or family recipes, Friday: themed recipe blog hop

December 16, 2011

Feature Friday - Ham Recipes

On Feature Friday I offer a specific food or dis,h and after posting my recipe I will feature others from around the web.  Also if you have a recipe that fits this weeks focus, please link it up.


Today's focus is ham, and while I enjoy making many different ham recipes this is my favorite for Christmas.  The reason being? I am tired by the time Christmas day rolls around and this is easy, wonderfully tasty, and a huge hit with my family.  The key is to make sure that they don't drink the soda before you get your pig in the oven!


This a slightly altered Emeril Legasse recipe.




Christmas Cola Ham

1 shank or butt portion of cooked ham
1 liter of cola
3/4 cup cherry preserves
1/2 cup orange juice
1 teaspoon ground allspice
Preheat oven to 325 degrees F.
Trim rind and excess fat from the ham, leaving a 1/4-inch thick layer of fat. With a sharp knife, score the fat in a diamond pattern. Place the ham in large roasting pan and sprinkle with the allspice. Pour the cola into the pan and bake uncovered 1 hour and 15 minutes, basting every 15 minutes with the pan juices.
Meanwhile, in a medium saucepan combine the cherry preserves, and orange juice over medium heat and cook, stirring, until melted, 1 to 2 minutes.
Remove the ham from the oven and brush the top and sides with the cherry glaze. Return the ham to the oven and bake, brushing with pan juices and glaze every 15 minutes and tenting the ham with foil if browning too quickly, until an instant-read thermometer inserted into the thickest part of ham without touching the bone registers 140 degrees F, about 15 to 30 minutes.
Remove the ham from oven and let rest for 30 minutes to 1 hour before slicing.

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