Friday's recipe (3/29/13) - Aimee Fortney's southern Easter ham - WSMV Channel 4

Friday's recipe (3/29/13) - Aimee Fortney's southern Easter ham

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Happy Easter, guys!

No need to stand in line for your delicious Easter ham! A couple of ingredients and a bone-in ham, and you have a ham just like your Grandmother used to make!

Serves 12

1 7-8 pound fully cooked, bone in ham
1 can Coca Cola (or you may use a ginger ale or lemon-lime soda)
1 cup firmly packed brown sugar
1 Tablespoon ground mustard
whole cloves
1 (20 ounce) can whole pineapple slices

Preheat your oven to 350. Line a large roasting pan with aluminum foil overhanging on the ends to wrap loosely around the ham. In a small bowl, stir together the brown sugar, the pineapple juice from the can and the ground mustard. This will be a thick mixture. Take a knife and "score" the ham, by making criss-cross designs like the letter "x" across the ham, in various places. Stick the cloves along these lines, in random form; about 10 cloves on each side. Using your hands, rub the brown sugar mixture into the ham, all over it. Now pour 1/2 of the Coke over the ham. Place the pineapple slices around the cloves, using toothpicks to secure in place. Wrap the sides of the aluminum foil loosely over the ham, then bake for about 20 minutes per pound. (So if your ham is 8 pounds, bake for 2 hours and 40 minutes). Baste the ham every 20 to 30 minutes to ensure the flavor spreads all over your ham, and to keep your ham from drying out. Remove the ham from the oven and carefully pour the juices into a small pot. Allow the ham to rest. Meanwhile, heat the drippings/juices to a boil, then remove from heat. If there is not much liquid left when you remove the ham, pour the remaining coke into the pot with the other juices and seasonings. Pour this mixture into a gravy boat or container to serve with your ham.

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