Coca-Cola and Rum-Glazed Ham

You may not cure your own pork, but you can make your own glaze. Here’s a quick and delicious recipe incorporating cola, rum, mustard, lime and sugar.
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Artisan charcutiers are geniuses at curing pork, but in terms of the glaze they include for your ham, you may be better off making your own. Try this quick, delicious recipe.

Ingredients
  • ½ ham (6–8 pounds)
  • 1 2-liter bottle of Coke, divided
  • 1 cup dark brown sugar
  • 1½ tablespoons dry mustard powder
  • ¼ cup dark rum
  • Juice of 1 lime
Directions

Preheat oven to 325˚F.

Place ham on rack in roasting pan. Pour 4 cups of cola into pan. Cover tightly with foil and bake for 2 hours.

Meanwhile, reduce 3 cups of cola over medium-high heat until syrupy (yields ½ cup). Stir in brown sugar, mustard powder, rum and lime juice.

Raise oven heat to 425˚F. Meanwhile, discard foil and make shallow cross-hatch cuts over surface of ham. Using a pastry brush, cover ham with cola glaze and bake uncovered for 30 minutes, or until the ham’s internal temperature is 140˚F. Brush on additional glaze every 10–15 minutes during cooking. Serve with the pan’s juices.

Pair It

Ham is a tidal wave of salty, rich and smoky succulence so to balance it requires low tannins and loads of fresh fruit. For reds, try Beaujolais, Frappato or Russian River Pinot Noir. For whites, Grüner Veltliner, off-dry Riesling or even Sauternes can be unexpectedly refreshing. For sparklings, try rosé or Lambrusco.

Published on April 11, 2017
About the Author
Nils Bernstein
Contributing Editor, Food

A fan of sweet wines, sour beers, and old-school Rioja, Bernstein is an exhaustive traveler in search of new and unsung chefs and restaurants, innovative wine and food pairings, and eating and drinking at the source. In addition to Wine Enthusiast, Bernstein has written for Bon Appetit, Men’s Journal, New York Times, Men’s Fitness, Hemispheres, and Kinfolk, among others.

Email: nbernstein@wineenthusiast.net



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