Baked Cola Brined Ham
3 bottles (2 liters each) cola or other dark-colored soda
(such as COKE or DR. PEPPER)
1 1/2 cups salt
1 (6 to 8 pounds) bone-in,
shank or butt portion fresh ham (half a leg), skin on
1/3 cup finely chopped
1/4 cup olive oil
2 tablespoons finely chopped garlic (about
1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
COMBINE cola and salt in a medium-size cooler or other 10-quart bucket or
stockpot; stir to dissolve the salt.
USING a sharp knife, score entire
surface of ham in a crosshatch or diamond pattern, cutting down just through the
skin. Place ham in the brine, submerging completely. Cover and refrigerate for
12 to 24 hours.
POSITION oven rack in the lowest position and preheat
oven to 500° F.
COMBINE parsley, oil, garlic and bouillon in small bowl;
REMOVE ham from brine. Rinse it well under cold water then
pat dry with paper towels. Place the ham wide-side-down in a large roasting pan
with a flat rack. Rub outside of ham all over with the bouillon mixture,
pressing it gently into scored slices between the skin.
for 20 minutes. Reduce oven temperature to 350° F and continue to bake until the
roast reaches 150° F on an instant-read thermometer (this should take 2 to 2 1/2
hours, about 20 to 25 minutes per pound of ham). After the first hour, it’s a
good idea to loosely wrap foil around the bone to keep it from burning.
TRANSFER the roast to a carving board and tent with foil; allow the roast to sit
at room temperature until the internal roast temperature reaches 160° F (about
20 to 30 minutes). The roast is now ready to carve.
Makes 8-10 servings
Prep time: 30 minutes
Total time: 890 minutes
Courtesy of Nestle and meals.com.
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