Baked Cola-Brined Fresh Ham
Sparkling cola gives this ham recipe a festive Southern flair and delicious flavor that is perfect for holiday fare.
3 (2-liter) bottles cola or other dark-colored soda (such as Coke or Dr. Pepper; only use regular, do not use sugar-free colas)
1 1/2 cups kosher salt
1 (6 to 8-pound) bone-in, shank or butt portion fresh ham (half a leg), skin on
1/3 cup finely chopped fresh parsley
1/4 cup olive oil
2 tablespoons finely chopped garlic (about 8 cloves)
1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
- Combine cola and salt in a medium-size cooler or other 10-quart bucket or stockpot; stir to dissolve the salt.
- Using a sharp knife, score entire surface of ham in a crosshatch or diamond pattern, cutting down just through the skin. Place ham in the brine, submerging completely. Cover and refrigerate for 12 to 24 hours.
- Position oven rack in the lowest position and preheat oven to 500°F (260°C).
- Combine parsley, oil, garlic and bouillon in small bowl; stir well.
- Remove ham from brine. Rinse it well under cold water then pat dry with paper towels. Place the ham wide-side-down in a large roasting pan with a flat rack. Rub outside of ham all over with the bouillon mixture, pressing it gently into scored slices between the skin.
- Bake uncovered for 20 minutes. Reduce oven temperature to 350°F (175°C) and continue to bake until the roast reaches 150°F (65°C) on an instant-read thermometer (this should take 2 to 2 1/2 hours, about 20 to 25 minutes per pound of ham). After the first hour, it’s a good idea to loosely wrap foil around the bone to keep it from burning.
- Transfer the roast to a carving board and tent with foil; allow the roast to sit at room temperature until the internal roast temperature reaches 160°F (70°C), about 20 to 30 minutes. The ham is now ready to carve.
Makes 8 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.