Easter weekend has its traditional fare like any other holiday. In the spirit of the holiday, we thought we'd share a recipe that we at Sip & Savor particularly enjoy. For those of you making ham, try this cola-basted ham adapted from Paula Deen and the Food Network.
1 18-pound cured ham
2 12-ounce cans of your favorite cola
Canned pineapple rings
Preheat oven to 325 degrees.
Start by placing the ham in a shallow roasting pan. Baste the ham with cola. Then stick about 4-5 pineapple rings on the ham using toothpicks. Sprinkle some brown sugar on the rings. Also using toothpicks, place a cherry in each pineapple ring hole and then stick some cloves in the rings.
Cover the ham with foil and bake for 15 to 18 minutes per pound of ham, or until the ham reaches an internal temperature of 140 degrees F. Don’t forget to baste with cola about every 30 minutes during cooking.