As our recipe supplier, Richard Benedict (see Thanksgiving Feast) says, “Only in the South would you use Coca Cola – a 'shed load' is what the recipe states – as a glaze. The apple cider vinegar gives the 'harvest fruit' touch. And it’s got to be a good sign when the whole thing fizzes on contact.”
- 1 bone-in ham
- whole cloves
- 750 ml bottle Coca-Cola (do not substitute with another brand, or use Diet)
- 2 tbsp apple cider vinegar
- 250 g dark brown sugar
- 2 tsp nutmeg
- ground black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 15 minutes
Preheat oven to 160°C.
Using a sharp knife, remove the skin from the ham leaving the fat underneath. Score the surface of ham crosswise and lengthwise, forming a crisscross pattern. Place one clove in the centre of each square.
Place ham, fat side up, on a rack over a roasting pan.
Mix together Coca-Cola, vinegar, brown sugar, nutmeg and pepper and pour over the ham.
Bake ham for 30 minutes per kilo, basting regularly with the Coca-Cola mixture. Remove from oven and allow to stand for at least 15 minutes before transferring to serving platter.