Best 4 Martha Stewart Coca Cola Ham Adapted For Lazy People Recipes

AUNT NAOMI'S EASTER HAM

Steps:

• Preheat oven to 325 degrees. Using a sharp knife, score surface of ham crosswise and lengthwise, forming a crosshatch pattern about 1/4 inch deep and 1 inch apart. Place a clove in the center of each square.
• Place ham, fat side up, in a double-layer disposable aluminum roasting pan. Pat brown sugar onto the surface of the ham (expect some sugar to fall into the roasting pan). Transfer to oven, and bake until brown sugar just begins to melt, about 30 minutes.
• Remove ham from oven. Pour Coca-Cola over ham, letting it mix with the melted sugar in the bottom of the pan. Baste ham with sugar mixture. Return ham to oven, and bake for 20 minutes. Meanwhile, combine 1 cup reserved pineapple juice and the wine in a small bowl. Baste ham with pineapple mixture. Bake ham for a total of 16 minutes per pound, basting every 20 minutes with the juices in the bottom of the pan. During the last 20 minutes of baking time, decorate ham with pineapple rings. Use two to three toothpicks to hold each ring in place. Center a cherry in the center of each ring, and adhere with a toothpick.
• Transfer ham to a platter, removing all toothpicks. Garnish ham with fresh bay leaves. Serve.

CROCK POT COLA HAM

Steps:

• Remove ham from packaging.
• Lightly score ham in diagonal lines first one way, then crosswise, to form a diamond pattern, being careful not to cut any deeper than about a eighth of an inch. (You can score both sides if you like).
• Make a paste of brown sugar and mustard (I used Boar's Head Honey Mustard).
• Rub paste into ham on sides that have been lightly scored.
• Transfer to crock pot.
• Pour in two cans of coca cola into bottom of pot, not pouring directly over ham to wash away brown sugar paste.
• Cook on low 7-8 hours.

SLOW-COOKED BLACK TREACLE HAM

Steps:

• Preheat the oven to 250°C/gas mark 9/450ºF, and let your gammon come to room temperature.
• Line a large roasting tin with a layer of foil, and then sit a wire rack on top of this foil. Tear off a large piece of foil (big enough to wrap around the ham) and place this over the rack on the roasting tin. Tear off a second, large piece of foil and place on top, but in the opposite way to the first, so you have 4 corners of foil ready to wrap your ham inches Sit the gammon on the foil and then pour the black treacle over it, straight onto the rind, letting it run down both sides. Don't worry too much about spreading it over the ham, as once it's in the heat of the oven, it will coat the ham well enough.
• Now lift up the sides and ends of the first layer of foil and make a seal at the top, leaving some room around the gammon, then seal the ends. Then take up the other piece of foil and do the same: you are trying to create a good seal around the gammon, so pinch together any open gaps that remain. Finally, tear off another piece of foil and put over the top of the whole parcel, making sure it's well sealed.
• Put carefully into the oven and let it cook for 30 minutes, then turn the oven down to 100°C/gas mark 1/4/200°F and leave for a further 12-24 hours.
• The following day, take the gammon out of the oven and open up the foil seal. It will have made some liquid, which you can reserve to moisten the carved meat later. Carefully lift the gammon out onto a board, snip and remove the string, and peel off the rind to leave a good layer of fat.
• Increase the oven temperature to 200°C/gas mark 6/400ºF. Using a sharp knife, cut a diamond pattern in the fat layer, drawing lines one way and then the opposite way, about 2cm/3/4-inch apart.
• Stud the centre of each diamond with a clove, then mix together the black treacle, demerara sugar and Dijon mustard in a bowl and spread over the fat on the ham. It will dribble off a bit, so just spoon it back over the gammon before putting back in the oven for 20 minutes, by which time the glaze will be burnished and blistered in the heat. Remove from the oven, and transfer to a board. Let it rest for 10-20 minutes before carving into thin slices.
• NOTE FOR THE US: Fully cooked hams are more common in the US and if you use one of these, then try to choose one with the rind still on and not spiral cut. Smear the rind of the ham with 2 tablespoons of molasses then wrap it in a baggy aluminum foil package with tightly sealed edges. Sit it in a roasting pan and reheat following the producer's instructions for oven temperature and time. When the ham has heated through uncover it and reserve juices and use sparingly to moisten ham once sliced. Carefully remove the rind, leaving a good layer of fat, then follow the instructions for glazing the ham.
• STORE NOTE: Cool leftovers as quickly as possible, then cover (or wrap tightly in foil) and refrigerate within 2 hours of making. Will keep in fridge for up to 3 days.
• FREEZE NOTE: Freeze in an airtight container (or wrapped in foil, and then put in a resealable bag) for up to 2 months. Defrost overnight in fridge before using.

COLA BAKED HAM

Steps:

• Preheat oven to 275 degrees.
• Remove any visible excess fat from ham.
• Place the ham in a large turkey roasting oven bag and place in a baking dish.
• Pour cola over ham, remove as much air as possible and seal bag.
• Prick a few holes in bag to let steam escape and bake for 4 to 5 hours.
• Pour off excess juice and slice.