Glazed Maple Cola Ham
Before the holidays are a distant memory, I wanted to make sure to put up my recipe for the perfect Christmas ham (or Easter ham). I have been making it the same way for years (with a special thanks to my friend Jorge for finding the recipe circa 2009 on SouthernFood.com). I've changed it up a bit, but once you go Maple Cola, you'll never go back!
- 1 fully cooked ham (spiral is best)
- 1/2 cup maple syrup
- 1/2 cup brown sugar
- 1 cup cola
- 1 tablespoon Dijon mustard
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- whole cloves (optional)
- Place the ham, fat side up, on a rack in a foil-lined roasting pan. Stud the outside with cloves, if you want.
- Cook according to your ham's packaging instructions. In general, cook at 325 F for about 18 minutes per pound. You want to get the meat warm through to the middle (since it's already precooked).
- Combine maple syrup, brown sugar, cola, mustard, ginger, and cinnamon in saucepan. Bring to a simmer and continue cooking over low heat for about 2 minutes.
- About 20 minutes before the ham is done, spoon about half of the glaze over top of ham, then about 10 minutes before done, spread remaining glaze over ham.
- When you serve the meat, make sure to drizzle the sauce from the bottom of the pan over it. It's amazing!