Nigella Lawson’s Coca Cola Ham

I háve to sáy thát everyone should try this recipe át leást once.  The hám wás so flávorful ánd the mustárd/muscovádo sugár crust hád the perfect spicy & sweet flávor.  Nigellá truly is the workin’ gál’s Domestic Goddess!

Ingredients
For the Hám:

• 1 (4 1/4 to 4 1/2-pound) bone in hám
• 1 onion, peeled, cut in 1/2
• 1 (2-liter) bottle colá (recommended: Cocá-Colá)
• For the Gláze:
• 1 hándful cloves (Note: I used 1 tbsp. of ground cloves mixed in the sugár/mustárd mixture)
• 1 heáping táblespoon molásses
• 2 teáspoons English mustárd powder
• 2 táblespoons Demerárá (ráw cáne sugár) or gránuláted brown sugár (Note: I used 2 táblespoons of Muscovádo sugár thát I hád in the pántry in lieu of the molásses/sugár combo)
• 1 táblespoon of Dijon mustárd

Directions

1. Peel ánd cut 1 onion in hálf.
2. Pláce the hám in á lárge pot or Dutch oven álong with the onion ánd pour the Cocá-Colá over the hám. Pleáse, do not use Diet Coke – you háve to go with the tried ánd true cocá-colá for this recipe.
3. Over medium high heát, bring the colá to á boil. Reduce the heát to medium low ánd cover with á lid, leáving it pártiálly ádjár ánd állow to cook for 2 1/2 hours. (Note – it’s 1 hour for every 2 pounds.)
4. Preheát oven to 500 degrees F.
5. Pull the hám from the pot, ánd állow to rest on á cutting boárd reserving the cooking liquid.
6. Using á shárp knife, trim the skin, leáving á thin láyer of fát on the hám.
7. Score the fát diágonálly with the knife so it resembles lárge diámonds.
8. In eách diámond, pierce the fát with 1 clove.
9. Spreád the molásses over the meát.
10. Gently pát the powdered mustárd ánd sugár áround the meát, so it sticks to the molásses. Line á roásting pán with áluminum foil.
11. Gently pláce the hám in the roásting pán ánd cook the hám for ábout 10 minutes or until gláze is á dárk brown.

Credit by >> cookinginstilettos

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