Moultrie Observer

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Christmas

December 23, 2010

RECIPE WINNER: Ham with Whisky and Cola Glaze

MOULTRIE — HAM WITH WHISKY AND COLA GLAZE

8 lb shank ham

2 tsp salt

1 tsp Emerils Esscence

1/2 tsp black pepper

1/4 tsp cayenne

whole cloves

1 c dark brown sugar

1/2 c whisky

4 c cola

Preheat oven to 325.

Score ham, making 1/2 inch deep cuts, in diamond pattern.  In a small bowl combine Essence, pepper & cayenne. Rub all over ham evenly.  Place ham in a roasting pan, fatty sides up.  Place cloves in ham where score lines intersect. Mix a small amount of cola with the brown sugar to make a paste.  Spread all over ham, pressing to make it stick. Pour 2 cups of cola in bottom of pan.  Bake 1 hour.  In a container mix the whisky and and remaining 2 cups of cola.  Baste the ham with the whisky cola mixture and continue baking, basting with both the whiskey cola mixture and pan juices(very important & worth the effort) If during this time to much liquid accumulates in the bottom of your pan, just remove some with a baster and discard.  You may also want to cover ham loosely with a foil tent.  Skin will become very dark, don't worry its suppose to.  Continue to cook 2 - 2 1/2 hours until meat thermometer reads 165.  Remove from oven and let rest 20 minutes before slicing.

 

Nancy Horton

Meigs, Georgia

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