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Moist Glazed Ham
Instructions:
(The secret is in the basting..dont skip and dont skimp.)
- Preheat the oven to 400 degrees
- Remove the rine from a large whole ham
and score the fat in the traditional diamond pattern.
- Stud it heavily
with whole
cloves and place it in a large roaster.
- Pack One whole pound of brown
sugar
on to the top of the ham just as thick and as high as you cant pack it.
Dont
worry about the part that falls off it will be left in the pan to melt
into the glaze
- Put this in the 400 degree oven for thirty to forty minutes until the
brown sugar
begins to melt.
- Then pour one can of Classic Coke over the ham very
gradually
trying not to wash off the melting sugar.
- Reduce the oven temp to 325
degrees.
- For the remaining basting you will use a mixture of half burgandy wine
and half
pineapple juice basteing every 30 minutes for 4 hours. Be sure to dip
up the pan
juices and spoon them back up over the top too. The idea is to keep the
meat
super moist for the whole time it is cooking.
You may "tent it" with
foil the first
3 and a half hours and I always do if I have a lot going on and might
become
distracted. This will be the best tasting ham you have every ate so be
willing
to devote a little extra time to it.
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