Cola Glazed Ham Recipe

Ham: The main protein of the dish, typically weighing between 8-10 pounds.

Cola: A sweet carbonated beverage that helps caramelize the glaze.

Brown sugar: Adds sweetness and depth to the glaze.

Dijon mustard: Provides a tangy flavor that balances the sweetness.

Ground cloves: Adds a warm, aromatic spice to the glaze.

When preparing the ham, make sure to score the surface in a diamond pattern before applying the glaze. This allows the cola mixture to penetrate deeper into the meat, enhancing the flavor. Additionally, use a basting brush to evenly coat the ham with the glaze every 30 minutes, ensuring a rich, caramelized exterior.

• ham - Substitute with pork shoulder: Pork shoulder has a similar texture and flavor profile, making it a good alternative for a glazed dish.

• cola - Substitute with root beer: Root beer provides a similar sweetness and caramel-like flavor that complements the glaze.

• brown sugar - Substitute with honey: Honey offers a natural sweetness and a slightly different but pleasant flavor that works well in glazes.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor and texture, making it a suitable replacement.

• ground cloves - Substitute with ground allspice: Ground allspice has a similar warm and spicy flavor, which can mimic the taste of cloves in the glaze.

• Allow the ham to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
• Slice the ham into manageable portions. This makes it easier to store and reheat later.
• Wrap each portion tightly in plastic wrap or aluminum foil. Ensure there are no air pockets to keep the ham fresh.
• Place the wrapped portions in an airtight container or a heavy-duty freezer bag. Label with the date to keep track of freshness.
• Store in the refrigerator if you plan to consume within 3-5 days. For longer storage, place in the freezer where it can last up to 2 months.
• When ready to reheat, thaw the ham in the refrigerator overnight if frozen. This ensures even reheating and maintains the flavor.
• Reheat in the oven at 325°F (165°C) until warmed through, or use a microwave for quicker reheating. Add a splash of cola or broth to keep it moist.
• For a quick meal, dice the ham and add to soups, salads, or omelets. The cola glaze adds a unique flavor twist to these dishes.
• If you have leftover glaze, store it separately in an airtight container in the refrigerator. Use it as a sauce for other meats or as a sweet addition to vegetables.
• Always check for any signs of spoilage before consuming stored ham. If it smells off or has an unusual texture, it's best to discard it.

• Oven Method:

  1. Preheat your oven to 325°F (165°C).
  2. Place the leftover ham in a baking dish and add a splash of cola or chicken broth to keep it moist.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes per pound, or until the internal temperature reaches 140°F (60°C).
  5. Remove the foil for the last 5 minutes to let the glaze caramelize.

• Microwave Method:

  1. Slice the leftover ham into even pieces for more uniform heating.
  2. Place the slices in a microwave-safe dish and add a small amount of cola or water.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Heat on medium power for 1-2 minutes per slice, checking frequently to avoid overcooking.
  5. Let it rest for a minute before serving.

• Stovetop Method:

  1. Slice the ham into manageable pieces.
  2. Heat a skillet over medium heat and add a small amount of butter or olive oil.
  3. Add the ham slices to the skillet and pour in a bit of cola or chicken broth.
  4. Cover and heat for about 3-4 minutes per side, or until warmed through.
  5. For a crispy edge, remove the cover for the last minute of cooking.

• Slow Cooker Method:

  1. Place the leftover ham in the slow cooker.
  2. Add a small amount of cola or apple juice to keep it moist.
  3. Cover and set the slow cooker to low heat.
  4. Heat for 1-2 hours, or until the ham is thoroughly warmed.
  5. Stir occasionally to ensure even heating.

• Roasting pan: A large, deep pan used to hold the ham while it bakes, ensuring even cooking and catching the juices for basting.

• Basting brush: A brush used to apply the cola glaze mixture to the ham, ensuring it is well-coated and flavorful.

• Mixing bowl: A bowl used to combine the cola, brown sugar, dijon mustard, and ground cloves into a smooth glaze.

• Measuring cups: Tools used to accurately measure the cola, brown sugar, and dijon mustard for the glaze.

• Measuring spoons: Tools used to measure the ground cloves and ensure the right amount of spice in the glaze.

• Oven: The appliance used to bake the ham at a consistent temperature of 325°F (165°C).

• Knife: A sharp tool used to slice the ham after it has rested, ensuring clean and even slices.

• Cutting board: A surface used to rest and slice the ham after it has been baked.

• Aluminum foil: Optional, used to tent the ham if it starts to brown too quickly during baking.

• Tongs: Used to handle the ham when placing it in the roasting pan and when removing it from the oven.

• Oven mitts: Protective gloves used to safely handle hot equipment and the roasting pan when removing it from the oven.

Pre-mix the glaze: Combine the cola, brown sugar, dijon mustard, and ground cloves the night before to save time on preparation day.

Use a pre-cooked ham: Opt for a pre-cooked ham to reduce cooking time and ensure it's already tender.

Line the pan: Line your roasting pan with aluminum foil for easy cleanup.

Baste efficiently: Use a basting brush to quickly and evenly coat the ham with the glaze.

Resting time: While the ham rests, prepare your side dishes to maximize efficiency.