Prep 23 mins
Cook 1 hr 18 mins
While watching Martha and her friend Jane prepare this ham for Easter a few years ago, I adapted the recipe slightly and now just eyeball the ingredients and make it with whatever I have on hand. I made it for a potluck with Dr. Pepper, forgot to baste it, dumped cloves randomly in it, and it still turned out great. Mostly foolproof, which is good for foolish college students and klutzy cooks alike. I am posting this mostly for my own reference, so I don't have to go hunting for a handwritten note every time I make this. I'm guessing at the yield, but it was enough to serve several (5-6) at a small potluck. I serve it throughout the year for special occasions, not just Easter. Steps 1-11 are for the regular way; Steps 12-18 are for the lazy adaptation of this recipe.
- 1360.77-3175.14 g ham (do not use a spiral-glazed ham or it will tend to dry out faster. Rind is up to you.)
- 453.59 g brown sugar
- 340.19 g can Coca-Cola
- 396.89 g can pineapple rings
- 236.59 ml Manishevitz wine (sweet concord grape wine)
- 10-12 maraschino cherries (optional)
- 14.17 g whole cloves (1 small container)
- Preheat oven to 325.
- Score the ham crosswise and lengthwise, forming a crosshatch/square-cut patter about 1/4 inches deep and 1 inch apart. Place a clove in the intersection of each square.
- Place ham in an aluminum roasting pan that you have placed on a baking/cookie sheet (for stability).
- Load the ham with sugar. Use the whole pack and just glom it on. Some sugar will fall off, but keep on packing.
- Bake until sugar just begins to melt (20-30 min).
- Remove ham, pour Coca-Cola all over the ham, and baste the ham with the sugar mixture in the bottom of the pan.
- Bake for another 20 minutes.
- Combine 1 cup of pineapple juice and wine, and baste the ham.
- Bake the ham for about 15 minutes per pound, basting every 20 minutes with the juices.
- During the last 20 minutes, decorate ham with pineapple rings. Use toothpicks to hold the rings in place, and put a cherry in the center of each ring with a toothpick.
- Prior to serving, remove all toothpicks.
- The extremely lazy way:.
- Pack the brown sugar on the ham.
- Pour the Coke and Wine mixture liberally on the ham.
- Forget about the pineapples and cherries, unless you really want pineapple, in which case, stick them randomly on the ham.
- Stuff it in the oven and baste every 20 minutes.
- Cover with aluminium foil after the first basting.
- Use a meat thermometer to tell when it's done, and serve.
I've made this ham every thanksgiving for the past 5 years and it is always a hit. Never any left.
I was posting some recipes and yeah! You already did it -Thank you :) I use about a 7-9 pound ham with all the same measurements on rest of ingredients. It really has an amazing flavor- husband loves it! :) Thank you for posting :)