| Looking for a recipe : help me find it?
Posted: 3/19/2008 5:45:34 PM | I'm sure I saw this on one of the threads here....It was ham cooked in coke (the pop kind)
I wanted to try this but cannot for the life of me find the origional thread and measurements. (ie: a bottle of coke? a quart?) oven temp?
Pls, pls help and thank you  | |
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| Looking for a recipe : help me find it?
Posted: 3/19/2008 6:17:47 PM | Thanks, but this one was with ham only - don't know if it was just with coco-cola or had other ingredients with it - sounded so simple to cook up!
I'm still searching thru the archives! | |
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| Looking for a recipe : help me find it?
Posted: 3/19/2008 6:22:16 PM | | People I know that use the coke simply place a picnic ham in a baking bag and pour one can of coke in the bag. They bake the ham at 350 for two hours. Simple as that, the salty picnic ham is easier to eat and tastes great. No extra ingredients. It's almost like the brown sugar glaze. Hope this is what you were looking for? | |
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| Looking for a recipe : help me find it?
Posted: 3/19/2008 6:26:11 PM | Google is your friend - here you go....
Exerpted from Nigella Bites by Nigella Lawson
Recipes Copyright © Nigella Lawson 2001
Recipes reproduced by permission of Alfred A. Knopf Canada, a division of Random House of Canada Limited.
All other rights reserved to the Publisher
Nigella Bites is available in bookstores across Canada.Ingredients:
For the ham
1 x 2 kg. mild-cure gammon, (note: Ham)
1 onion, peeled, and, halved
1 x 2 L bottle of Coca-Cola
For the glaze
1 handful cloves
1 tbsp black treacle, heaping
2 tsp English mustard powder
2 tbsp Demerara sugar
Directions:
For the ham
I find now that mild-cure gammon doesn’t need soaking, but if you know that you’re dealing with a salty piece, then put it in a pan covered with cold water, bring to the boil, then tip into a colander in the sink and start from here; otherwise, put the gammon in a pan, skin-side down if it fits like that, add the onion, then pour over the Coke.
Bring to the boil, reduce to a good simmer, put the lid on, though not tightly, and cook for just under 2¼ hours. If your joint is larger or smaller, work out timing by reckoning on an hour per kilo, remembering that it’s going to get a quick blast in the oven later. But do take into account that if the gammon’s been in the fridge right up to the moment you cook it, you will have to give it a good 15 minutes or so extra so that the interior is properly cooked.
Meanwhile, preheat the oven to 240ºC/gas mark 9.
For the glaze
When the ham’s had its time (and ham it is, now it’s cooked, though it’s true Americans call it ham from its uncooked state) take it out of the pan (but do NOT throw away the cooking liquid) and let cool a little for ease of handling. (Indeed, you can let it cool completely then finish off the cooking at some later stage if you want.)
Then remove the skin, leaving a thin layer of fat. Score the fat with a sharp knife to make fairly large diamond shapes, and stud each diamond with a clove.
Then carefully spread the treacle over the bark-budded skin, taking care not to dislodge the cloves. Gently pat the mustard and sugar onto the sticky fat. Cook in a foil-lined roasting tin for approximately 10 minutes or until the glaze is burnished and bubbly.
Should you want to do the braising stage in advance and then let the ham cool, clove and glaze it and give it 30—40 minutes, from room temperature, at 180ºC/gas mark 4, turning up the heat towards the end if you think it needs it. | |
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| Looking for a recipe : help me find it?
Posted: 3/19/2008 7:28:32 PM | I am from the mid-Atlantic and I have heard that what you want to do (and this is coming from the horse's mouth in Virginia), you want to take a southern ham (one of the ones that are real salty), prepare it accordingly. There is a process you have to put a southern ham through to get it ready to bake. Most southern hams (if they are real southern hams) have mold on them and that needs to be scrubbed off and it has to soak for an allotted amount of time. I've heard with the coke thing you need to then marinate it to death for a long time in coke (turn it frequently) and bake at the recommended time and temperature for a southern ham. I suggest you do it overnight. My natural recommendation would be a nice ham out of a smokehouse in an out of the way place in Virginia but Smithfield is pretty decent. Nigella's recipe is nice but remember she's from England (no offense to you Brits), Smithfield isn't probably in her grocery store! We are lucky if it is in many of our own! I can remember my father (when I was young) having to ship hams on dry ice to California where we lived in days of old when there was no internet. I'd tell ya to check out the google here, google might be your best freind for baking times and temperatures! | |
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| Looking for a recipe : help me find it?
Posted: 3/20/2008 5:19:12 AM | Thanks Psnuit, that does make a lot of sense to marinate overnight if it is very salty. The canadian hams are not as salty as the southern hams though. Dif. type of processing???
kc | |
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| Looking for a recipe : help me find it?
Posted: 3/20/2008 6:42:02 PM | Here's a tip :) Goto www.cooks.com
Here's a few " Ham and Coke " recipes :P
http://www.cooks.com/rec/search?q=ham+and+coke
Have Fun :) | |
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| Looking for a recipe : help me find it?
Posted: 3/22/2008 2:19:01 PM | I have a friend who just pours the coke over the ham and cooks like you would normally. She will baste it occasionally and when it is browned to suit your taste, then take it out of the oven. Doesn't matter of it is canned coke or bottled. Works the same. Hope this helps - Enjoy!  | |
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