Dec 24, 2003
I made this ham for my in-laws at Easter this year. What a terrific idea to add cola in the cooking process! I did however tweek it a little. We had 2 half hams that totalled just over 8lbs combined. I scored the top of both hams and poured 2 cans cola over them. (Two cans gave me about a half inch in the bottom of my big roast pan.) I left the lid on and basted about every 15-20 minutes with the cola in the bottom of the ham. I didn't make the recommended paste for our ham but rather did what I usually do when making a ham. Mix together 1 cup brown sugar, 1 tbsp dry mustard, 1 tsp yellow mustard, and enough real maple syrup to make a thick "slurry". The ham was baked in total for 2 hours. During the last half hour is when I brushed on the maple mixture, with the lid off. My partners scepticism about cola and ham together went away with the first bite he had! I didn't tell our guests till after they were done that it was basted with cola...my mother and father-in-law had 5 plates between the 2 of them! The cola was a tasty addition to my old recipe. Thanks so much!
—MICHELLE_F
