Monday, May 20, 2013

It's an Alcoholic Ham

What a great looking uncooked piece of meat!
I love to cook and this past Easter is no exception. About a month or so before Easter I told Kristin that I didn't care who we ate with but I was going to make a ham. I have never baked a ham before and I really wanted to do it, so Easter seemed like a good day to make it.

While investigating recipes to model my recipe after I learned that there are two basic types of hams; spiral and shank ham. Most of the information all boiled down to Spiral hams dry out quickly and bone in hams are better because boneless hams are fused together parts of the ham. Both of those things lead me to getting a bone-in shank ham.
Here's the Essence from Emeril, minus his
blood, sweat and tears!

Once it came to the recipe I had decided that I wanted to use Southern Comfort and Dr. Pepper. Two things that go well together and they make a sweet drink...Just feel it out, you'll make it right. Looking through a number of recipes I decided that Emeril Lagasse's recipe was close enough to what I was looking for that with a few tweaks I could make it my own. 

First off I was planning on using Southern Comfort instead of straight Whiskey, Dr. Pepper instead of a cola and a few extra spices in the Essence. Also the original recipe had a dressing recipe that we were not going to do. 

The ham came out great, even though I wasn't fully focused on it because I was also brewing beer at the same time. Then again, once it's in the oven you only have to baste it every fifteen minutes.

Overall, the ham came out great, in fact we will probably do it again even when it is not Easter because it provided enough meat for a whole weeks’ worth of meals!

X marks the spot where the clove treasure is!
It's getting Hot in Herrree!

Don't take the ham out of its bathwater!

Look at that finished product!

Alcoholic Ham

1 (8-pound) fresh ham (shank and leg of pork)
2 teaspoons salt
1 teaspoon Essence, recipe follows
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne
Whole cloves
1 cup packed dark brown sugar
1/2 cup Southern Comfort
4 cups Dr. Pepper

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons sea saltsalt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
1 teaspoon red pepper flakes
1 teaspoon of basil

Combine all ingredients thoroughly and store in an airtight jar or container.


Preheat the oven to 325 degrees F.

With a sharp knife, puncture and score the skin of the ham, making parallel 1/2-inch-deep incisions. Turn the ham and score again to make a grid-like pattern.

In a small bowl combine the salt, Essence, pepper, and cayenne. Rub evenly all over the ham. Place the ham, fatty side up, in a large roasting pan. Place 1 clove where the lines intersect on the ham. Rub the sugar evenly over the ham, pressing to pack. Pour 2 cups of cola into the bottom of the roasting pan and bake for 1 hour. In a container, combine the whisky and the remaining 2 cups of cola.

Baste the ham with the whiskey and cola and continue to bake, basting every 15 minutes with the whisky and coke mixture and pan juices, until the ham is cooked through, the skin is crisp and dark, and a meat thermometer registers 165 degrees F, 2 to 2 1/2 hours.

Remove from the oven and let rest at least 20 minutes before carving. To serve, slice the meat thinly across the grain and arrange on a platter. 

Recipe from Food Network via Emeril Lagasse with a few tweaks from me

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