From, "Tell Me More...A Cookbook Spiced with Cajun Traditions and Food Memories," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Core ham and remove excess fat. Put in uncovered shallow roast pan. Pour the cola over the ham and bake at 325 degrees for 1 hour. Skim off excess fat. Mix rest of ingredients and baste over ham. Cook for another 2 hours basting with sauce every 30 minutes. The sauce will thicken and you can serve it in a gravy boat along with the ham.
- 1 medium ham with bone in
- 5 ounces cola (approximately)
- 1 teaspoon wine vinegar
- 1 teaspoon dry mustard
- 2 cups packed brown sugar
- Heavy juice from medium can of pear halves
TO PREPARE:
Core ham and remove excess fat. Put in uncovered shallow roast pan. Pour the cola over the ham and bake at 325 degrees for 1 hour. Skim off excess fat. Mix rest of ingredients and baste over ham. Cook for another 2 hours basting with sauce every 30 minutes. The sauce will thicken and you can serve it in a gravy boat along with the ham.
