Friday, July 10, 2009

Hamming it up!!

I'm beginning to realize I'm pretty behind on blogging about recipes these days.

This is one I made, well, over a month ago! I had bought a small ham at the market at a great price. Ham's not something I really think to cook unless it's a holiday or special occasion but this little guy was good for a nice meal for my husband & I and enough for some yummy leftovers. We love leftovers here at this house!

Anyway I'm leaving this recipe in tact with the original measurements. Obviously I scaled it down since my ham was not that large. This was a fantastic recipe - so flavorful, easy to make, and the ham was so moist when it came out of the oven. It's a definite keeper!

Fresh Baked Ham with Whisky and Cola Glaze

1 (8-pound) fresh ham (shank and leg of pork)
2 teaspoons salt
1 teaspoon Essence, recipe follows
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne
Whole cloves
1 cup packed dark brown sugar
1/2 cup whisky
4 cups cola drink
Wild Pecan Rice, Bacon, and Tasso Dressing, recipe follows

Preheat the oven to 325 degrees F.

With a sharp knife, puncture and score the skin of the ham, making parallel 1/2-inch-deep incisions. Turn the ham and score again to make a grid-like pattern.

In a small bowl combine the salt, Essence, pepper, and cayenne. Rub evenly all over the ham. Place the ham, fatty side up, in a large roasting pan. Place 1 clove where the lines intersect on the ham. Rub the sugar evenly over the ham, pressing to pack. Pour 2 cups of cola into the bottom of the roasting pan and bake for 1 hour. In a container, combine the whisky and the remaining 2 cups of cola.

Baste the ham with the whiskey and cola and continue to bake, basting every 15 minutes with the whisky and coke mixture and pan juices, until the ham is cooked through, the skin is crisp and dark, and a meat thermometer registers 165 degrees F, 2 to 2 1/2 hours.

Remove from the oven and let rest at least 20 minutes before carving. To serve, slice the meat thinly across the grain and arrange on a platter.

Essence (Emeril's Creole Seasoning):

* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne pepper
* 1 tablespoon dried leaf oregano
* 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup


Katy ~ said...

My mouth is watering; this sounds fabulous!

Joe and Samantha said...

yum yum!