Cola baked ham

Cola baked ham

By
From
Ben's Meat Bible
Serves
8-10
Photographer
Benito Martin

This is one bad-ass ham recipe! It’s a ripper when cooked on the barbecue. Try throwing some soaked woodchips onto the burners to add a killer smoky flavour. I love eating this with a nice potato salad or slaw.

Ingredients

Quantity Ingredient
1 x 4-5kg bone-in ham
20 whole cloves
500ml cola
125ml apple-cider vinegar
95g soft brown sugar
1 teaspoon freshly ground black pepper
1 teaspoon english mustard powder

Method

  1. Preheat the oven to 150°C. If using a barbecue, set it up for indirect cooking with the outer burners on and the inner ones off.
  2. Use a sharp knife to remove the skin from the ham, leaving as much of the fat as you like (I prefer as much as possible). Score the fat diagonally to form a cross-hatch pattern and pierce the centre of each ‘diamond’ with a whole clove. Place the ham, fat side up, on a rack over a roasting tin.
  3. Combine the cola, vinegar, brown sugar, pepper and mustard powder in a bowl and pour this mixture over the ham. Bake for 30 minutes per kilogram, basting regularly with the liquid in the tin. Remove from the oven and allow to stand for at least 15 minutes before transferring to a serving platter.
  4. While the ham is resting, drain the juices from the tin into a saucepan. Cook over medium heat for about 15 minutes, or until the juices have reduced to form a sticky glaze. Baste the ham with this glaze before serving.
  5. This ham is excellent served simply with fresh bread rolls and good dijon mustard, warm or cold, so don’t despair if there are leftovers.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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