Christmas Cherry Coke Ham

 

Here is another variation of a Christmas ham.  My late brother made this for his daughter's 18th birthday party many years ago.  He got it out of the oven, and as he was carving it people were taking slices.  Absolutely delicious.  We normally have ours on boxing day, with home made chunky chips, crusty bread, salad, coleslaw, salad and pickles.

CHERRY COKE HAM

 

BASED ON A 5LB GAMMON HAM.

 

EMERSE THE HAM IN WATER IN A LARGE POT FOR 12 HOURS MINIMUM TO DRAW OUT THE SALT.

REMOVE THE HAM FROM THE WATER, DRAIN THE WATER AWAY, RINSE THE POT AND PUT THE HAM BACK IN THE EMPTY POT.

COMPLETELY COVER THE HAM IN CHERRY COKE.

ADD A LARGE ONION AND 20 PEPPERCORNS.

BRING THE POT TO THE BOIL, AND THEN SIMMER THE HAM FOR 2 ½ HOURS ON THE HOB.

TAKE THE HAM OUT AND LET IT COOL DOWN.

WITH A SHARP KNIFE REMOVE THE THIN TOP LAYER OF FAT THAT HAS BECOME DARK IN COLOUR AND RUBBERY FROM THE COOKING, BUT LEAVE ENOUGH FAT ON THE HAM FOR SCORING.

SCORE IT ALL OVER.

PUT THE HAM INTO A BAKING TRAY.

PREHEAT THE OVEN AT 200 DEGREES.

MIX THE GLAZE;

7-8 TABLESPOONS OF CHERRY JAM (ANY VARIATION OF CHERRY JAM WILL BE OK).

2 TEASPOONS OF SMOKED PAPRIKA.

1 TEASPOON OF RED WINE VINEGAR.

 

PUT THE INGREDIENTS FOR THE GLAZE INTO A SAUCEPAN AND BRING IT TO THE BOIL.

SIMMER UNTIL SYRUPY AND THICK.

 

POUR THE GLAZE ALL OVER THE HAM, BUT ESPECIALLY THE FAT AND BAKE IT IN THE OVEN FOR ½ HOUR TO 40 MINUTES.

Author:  Trace Mann