Best ham recipe roots
I want to share with you where I came across the best ham recipe. The best ham I have ever tasted was one that my (Great) Aunt made one holiday. The holiday ham… I just had to know her secret. I was still a child! I made myself remember the words she said to me…
The words she said…
My Great Aunt, answered the question with ease. I told her I do not usually like ham, but this ham was DELICIOUS! Mouth watering scrumptious food where have you been all my life kind of GOOD!
I asked her how do you make it?
Affiliate links ahead! See disclaimer. Cook/prepare/care for food properly!
It is really easy she said. Put the ham in the pan. Put a little bit of cola in the pan. Just enough to have a couple of inches of liquid in the bottom of the pan. Baste it every 30 minutes, and cook it on low all night long.
I have cooked for Thanksgiving and Christmas many times. I am the baby in the family, but I have a background in the food industry. So when it comes to food the family usually turns to me. I hope you enjoy the best ham recipe!
Holiday Ham instructions:
Cooking times will depend on the weight of the ham. I usually buy a half ham with the bones in. It is usually around 10 lbs.
Read directions carefully. Cook/prepare/care for food properly according to directions. See disclaimer.
- I like to start the oven at 325ºF. Just to get the ham hot. After 2-3 hours I put the oven on low.
- Place the ham in a roasting pan. Add enough cola to have a couple of inches of liquid in the bottom of the pan.
- Place a tin foil tent over the ham, and place it in the oven.
- Baste every 30 minutes. *optional
- After cooking at 325ºF for 2-3 hours, turn it on low.
- Cook on the low broiler setting until the meat is falling off of the bone, and the temperature must be at least 140ºF according to the USDA.
How to change the temperature to low. The broil option has two settings pressing it first will put it on “high” pressing it once more will set it on “low.
- Cook on low for the rest of the allotted time. Remember to baste every 30 minutes.
Make sure that you temp your ham to make sure it has reached the recommended temperature, 140ºF.
The best way visually to see that it is done is when you see the skin and fat pull off of the meat, and the meat pulling off of the bone. The meat will be much darker in color. The cola works to caramelize the ham.
Serving the ham
When it is done, let the ham rest for a little while. Now set the bones aside. We will fool around with those a little later! Separate any large chunks of fat from the main meat and keep the fat in the pan. Place the meat on a fancy serving platter if you have one, or just a plate 😉 No shame here!
I usually just set a couple of big serving forks and serve it as is! You could cut it up into smaller pieces if you so desire.
Check out my famous deviled egg recipe too. It goes great at a big family event!
If you are looking for more great recipes, This Thanksgiving post might give you some great ideas!
Not just for Easter ham…
I believe my Great Aunt served this at Christmas dinner. Although ham is traditionally served for Easter this ham can, and totally should be served anytime and every time it is just that good!
I thought she was amazing for making such an great ham. I had no idea then that it was a pretty popular recipe. I was looking around while writing up this post and I saw that in other recipes, people include lots of other ingredients, such as, cloves, pineapple, and brown sugar. The texture of the ham in the pictures they have and the way the describe it does not sound or look like my ham. The texture of my ham is perfect! Seriously! If you love the texture of roast or a juicy pulled pork kind of texture you will love this ham!
What to do with the bones?
Don’t throw those bones to the dog just yet. What if I told you, that you could be missing out on some really amazing stuff? Check out How To Make a Bone Broth. It is really super easy to do, plus when you are done the dog can still have the bones!
Let Me Know What You Think
I would love to know what you think, Please leave me a comment or a question below… Thank you for visiting. 🙂