Cola-Baked Ham with Cherry-Orange Glaze by Emeril Lagasse
12-15 lb fully cooked bone-in ham
1 t ground allspice
2-L bottle cola
3/4 c cherry preserves or jelly
1/4 c fresh orange juice
2 T orange flavored liqueur (Recommend Grand Marnier)
biscuits or dinner rolls to go along
Creole mustard to go along
Preheat oven to 325.
2. Trim rind and excess fat from the ham, leaving a 1/4" layer of fat. With a sharp knife, score the fat in a doamond pattern. Place the ham in a large roasting pan and sprinkle with the allspice. Pour the cola into the pan and bake uncovered 1 hour and 15 minutes, basting every 15 minutes with the pan juices.
3. Meanwhile, in a medium saucepan, combine the cherry preserves, OJ, and liqueur over medium heat and cook, stirring, until melted, 1 to 2 minutes.
4. Remove the ham from the oven and brush the top and sides with cherry glaze. return the ham to the oven and bake, brushing with pan juices and glaze every 15 minutes and tenting the ham with foil if browning too quickly, until an instant-read thermometer inserted into the thickest part of ham w/o touching the bone registers 140, about 15-30 minutes.
5. Remove the ham from oven and let rest for 30 minutes to 1 hour before slicing. Serve warm or at room temperature, thinly sliced, with biscuits or dinner rolls and mustard to make sandwiches.
In my opinion: This is good, really good, but also a lot of work for a mommy of 3 small children. I may cook this one again one day when the kids are old enough to help out.
Started at 3:30
Out of oven at 6:00
Ready at 6:30