Recipe: Baked Ham with Rum and Coke Glaze

This recipe was part of the Ham Buying Guide in Cuisine at Home Issue 50 April 2005. I know using Coke sounds a bit odd… but it’s very good.

I hope you enjoy it!

Baked Ham with Rum and Coke Glaze Recipe

All you need:

For the Ham:

1 butt half, bone-in ham 6-8 pounds
2-3 cans of Coke (enough to cover the bottom of the roasting pan, but not touch the ham)

For the Glaze:

2 cans of Coke (12 oz. each)
¾ cup dark brown sugar
¼ cup prepared yellow mustard
¼ cup fresh lime juice
2 tablespoons dark rum
1 tablespoon dry mustard
Pinch of salt

All you have to do:

Preheat oven to 325 degrees F.

Place ham, cut side down on a roasting rack and place in a roasting pan.

Add enough Coke to the bottom of the roasting pan without having the Coke touch the meat (about 2 cans).

Loosely tent foil over the meat.

Bake for 1 hour.

Check periodically to make sure there is still some Coke in the bottom of the pan and add more as needed.

In the meantime, reduce 2 cans of Coke for the Glaze to ½ cup over medium low heat (about 40 minutes). **watch carefully to prevent from over-reducing**.

Whisk in remaining ingredients and simmer to dissolve.

After baking the ham for 1 hour, uncover it and begin glazing, brushing every 15 minutes during the last hour of baking.

Check periodically to make sure there is still some Coke in the bottom of the pan and add more as needed.

Remove the ham once an internal temperature of 110 degrees F is reached.

***Please note: this recipe says to bake until the internal temperature is 110 degrees F. This differs with all other recommendations I found. All others agree that the internal temperature should be 140 degrees F. I really don’t see why a fully cooked ham should have to be baked until 140 degrees since technically you could even serve it cold… because it is fully cooked… but I wanted to make note and leave the decision up to you.***

Allow it to rest 15 minutes before carving.

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