Since we’re about to hit the holiday season (and since most of the recipes on Google and Yahoo are way out there and difficult), I thought I should share my ham recipe with everyone. As many know, especially my husband, I love ham. It is my favorite meat. Even though I love ham so much, I only cook it a couple of times a year for Thanksgiving, Christmas, and sometimes Easter. Without further ado, here is my recipe for a holiday ham:
Tools you’ll need:
Heat source, you know, an oven
Pan large enough to hold a ham
Brush to brush stuff on the ham
Bone-in, fully cooked spiral ham (at least 8 pounds)
1/2 cup of Golden Eagle Syrup (found here https://www.goldeneaglesyrup.com/index.php/buy-now ) or a Molasses and Honey mixture
1/2 cup of pear nectar (peach nectar works great, too)
1 can of coke (Yes, that’s coke. For those of you who can’t have caffeine, like me, use caffeine-free coke)
1/2 cup of orange juice
1 can of pineapple juice
1/2 cup of brown sugar
- Preheat the oven to 325.
- Mix half a can of coke, half a can of nectar, can of pineapple juice, and 1/2 cup of orange juice and brush (or pour if you don’t have a brush) one third of mixture on ham.
- Put the ham in the oven, over the next thirty minutes, brush the mixture twice over the ham.
- After that, cook the ham however long it needs to cook (usually about 50 minutes) and pour over the coke and nectar remaining on the ham. After the coke and nectar are finished, use pan drippings to brush over the ham periodically.
- When you have fifteen minutes left on the ham, mix together at least half a cup each of brown sugar and golden eagle syrup and brush it all over the ham. If you can’t find the syrup, use honey or honey and molasses.
- If the ham is more than eight pounds, just double the measures.