This Baked Ham with Rum and Coke Glaze is a delicious twist on a classic holiday dish. The sweet and savory glaze, made with rum and Coke, adds a unique flavor to the juicy, tender ham.
A Twist on Classic Baked Ham: Rum and Coke Glaze
If you’re looking to switch up your traditional holiday ham recipe, try this Baked Ham with Rum and Coke Glaze.
This delicious twist on a classic dish is sure to be a hit with family and friends. The combination of rum and Coke in the glaze adds a sweet and savory flavor to the juicy, tender ham. It’s the perfect balance of flavors that will have everyone coming back for seconds. Plus, the rum and Coke glaze is incredibly easy to make, so you can spend less time in the kitchen and more time enjoying the party with loved ones. So why wait?
RELATED: How To Make and Carve the Juiciest, Bone-In Whole Holiday Ham
Give this Baked Ham with Rum and Coke Glaze a try and take your dinner party spread to the next level.
The Secret to Perfectly Sliced Butt Bone-in Ham
Carving a butt bone-in ham can seem intimidating, but with a little knowledge and the right tools, it can be a simple and satisfying task. Here is a step-by-step guide on how to carve a butt bone-in ham:
- Begin by placing the ham on a cutting board or other stable surface. You will want to make sure you have plenty of space to work and a sharp carving knife.
- Since the meat is warm, it is more tender and easier to slice.
- Locate the bone in the center of the ham. This is the “butt” bone and it will be surrounded by a large muscle. The muscle will be the main part of the ham that you will be carving.
- Using a sharp carving knife, start by slicing off a thin layer of the skin and fat from the top of the ham. This will allow you to see the muscle underneath and make it easier to carve.
- Begin slicing the ham by making long, thin cuts parallel to the bone. Be sure to slice through the muscle, but not the bone itself. You can make these slices as thin or thick as you like, depending on your preference.
- Once you have carved one side of the ham, flip it over and repeat the process on the other side.
- If there are any small pieces of meat left on the bone, you can use a small paring knife or a fork to scrape them off. These scraps can be used to make ham sandwiches or added to casseroles or other dishes.
- Serve the carved ham slices on a platter or individual plates, along with any desired side dishes.
I hope this guide helps you carve your butt bone-in ham with confidence. Remember to use a sharp carving knife and take your time, and you’ll have perfectly sliced ham in no time.
Why Bone-in Ham is the Best Choice for Juicy, Flavorful Meat
There are a few reasons why some people prefer bone-in ham over boneless ham:
- Flavor: The bone in a ham can add flavor to the meat as it cooks. This is especially true if the ham is slow-cooked or smoked, as the bone can help to impart a smoky flavor to the meat.
- Moisture: The bone in a ham can help to retain moisture as the ham cooks, resulting in a juicier and more tender finished product.
- Appearance: A bone-in ham can have a more attractive appearance, as the bone adds visual interest and can make the ham look more impressive on a platter.
- Carving: Some people find it easier to carve a bone-in ham, as the bone can act as a guide for making even slices.
That being said, boneless ham has its own advantages as well. It is generally easier to slice and can be more convenient for serving, as there is no bone to remove. It can also be easier to store in the refrigerator or freezer.
Ultimately, the choice between bone-in and boneless ham comes down to personal preference. Both can be delicious and can be enjoyed in a variety of dishes.
The Convenience and Versatility of Ham: A Perfect Fit for the Holidays
There are a few reasons why ham is a popular choice for Christmas and Easter dinners.
- Availability: Ham is widely available and can be purchased year-round, making it a convenient choice for holiday meals.
- Ease of preparation: Ham is relatively easy to prepare and can be cooked in a variety of ways, including baking, smoking, or glazing. It is also easy to serve, as it can be sliced and served cold or hot.
- Versatility: Ham pairs well with a variety of side dishes and can be used in a variety of recipes, such as ham and cheese sandwiches, ham and egg breakfast dishes, and ham and bean soup.
- Tradition: In many cultures, ham has been served as a special occasion food for centuries, and it has become a traditional part of Christmas and Easter dinners for many families.
Leftover Ham: Delicious Dishes to Make with What’s Left
There are many delicious and creative ways to use leftover ham!
- Ham and Havarti Sliders
- Warm and Cheesy Ham Casserole
- Slow Cooker Ham and Bean Soup
- Ham and Cheese Sliders
- Ham and Loaded Baked Potato Soup
- Ham and Biscuits with Red-Eye Gravy
- Ham Strata
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Baked Ham with Rum and Coke Glaze
- 1 butt half, bone-in ham, 6-9 lbs (1 lb of ham serves 2-3 people)
- 3 cans (12 oz each) Coke (enough to cover bottom of roasting pan, but not touch ham)
- 2 cans (12 oz each) Coke
- 3/4 cup dark brown sugar
- 1/4 cup prepared yellow mustard
- 1/4 cup fresh lime juice
- 2 tbsp dark rum
- 1 tbsp ground dry mustard
- pinch of salt
- Preheat oven to 325 degrees.
- Bake ham with 3 cans of Coke, tented with aluminum foil, for 1 hour. (Coke should cover the bottom the roasting pan, but not touch the ham.) Meanwhile prepare the glaze.
- Reduce 2 cans of Coke for the glaze to 1/2 cup over medium-low heat, about 40 minutes (watch carefully to prevent from over-reducing). Mix in remaining ingredients and simmer to dissolve.
- After baking the ham for 1 hour, uncover it and begin glazing, brushing every 15 minutes during the last hour of baking. (Check to make sure there is still some Coke in the bottom of the pan; add more as needed.) Remove the ham once an internal temperature of 110 degrees F is reached if it's an already cured ham. If you have a partially cooked ham, make sure the internal temperature is 160 degrees F. Allow ham to rest 15 minutes, carve, and serve warm.
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