Cola Glazed Easter Ham – A Gallery

Last year, I made http://www.foodnetwork.com/recipes/emeril-lagasse/fresh-baked-ham-with-whisky-and-cola-glaze-recipe.html for my easter ham and this year, my fiancé was eager to have me make it again. His mother gave us a 15+lb ham, so why not? I thought I’d do a step-by-step photo gallery just to be different.

Here’s the ham post-scoring (I enjoy leaving the skin on and having it flavored by the glaze then chewing on it for a while, but he doesn’t,  so next year we’ll take it off):

IMG_5523

 

Rubbed with spices (I tripled the amount for everything except the Cheyenne pepper):

IMG_5525

 

Studded with cloves (I space them out a little, they’re not at every intersection, that would be too much clove for our taste):IMG_5528

 

Packed in brown sugar (I lost track of how much I used, it was however much it took to cover it):

IMG_5532

 

After roasting for 1 1/2 hours (we attempted to compensate for the size difference from that called for in the recipe):

IMG_5534

 

With the temperature probe, after the first basting:

IMG_5535

 

The final product:

IMG_5537

 

The flavor turned out as I remembered it, I’d been concerned that time had altered my memory, but that was all for naught. The sweetness of the cola and the spices are well balanced with the caramelization of the sugar. One does have to watch out for the cloves though!