What Sort Of Ham is Ham In Coca Cola? What Do I Do With The Cooking Liquid? | Ask Nigella.com (2024)

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What Sort Of Ham is Ham In Coca Cola? What Do I Do With The Cooking Liquid? | Ask Nigella.com? ›

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Ham stocks generally go well with pulses and the stock could be used to make a black bean soup, a lentil soup such as the Yellow Split Peas and Frankfurter Soup (from Feast) or the Chick Pea and Pasta Soup (from How To Eat).

Most hams have some liquid, most often water with additives, added because liquid is necessary for the meat to remain moist and juicy when reheated, since almost all already have been cooked. Hams labeled ”ham with water added” must contain at least 17 percent protein, according to USDA standards.

If necessary, soak the gammon (ham) in cold water to reduce saltiness, according to butcher or packet instructions (most do not need this anymore as curing methods have changed).

Cut the ham free from the package, cover it in foil and reheat it to a good serving temperature. Cooking it at 325 degrees Fahrenheit for about 15 minutes per pound should do the trick, depending on the type of ham (whole or half, bone-in or no bone ― these specifics are outlined here).

If you don't add any braising liquid you can risk your ham coming out of the oven completely dry. Instead: Cook your ham in chicken broth, orange juice, or cider vinegar to avoid your ham coming out dry. You can also add some herbs such as sage to the liquid to add even more flavor to the ham.

Put the meat in a large pan, cover with cold water and bring to the boil, adding any flavourings you wish (cinnamon, bay, peppercorns, coriander seeds and onion all work well). Boil for half the calculated cooking time, periodically skimming and discarding any white froth that rises to the surface.

Any meat that is roasted in the oven needs moisture so it won't burn at the bottom of the pan or dry out. The trick is to make sure you add some kind of liquid to your pan. So here's the hack: Add half a cup of wine or stock to the bottom of your pan before popping that ham in the oven.

WATCH: How to Glaze a Ham

Bourbon, apple juice, pineapple juice, or orange juice are delicious in a ginger ale glaze. Cola adds caramel sweetness to a ham glaze and can stand up to other strong ingredients like bourbon and cloves.

Soaking Ham before Cooking

Soaking a salt cured country ham before cooking is believed to make the ham less salty.

Why is a Smithfield ham soaked in water before cooking? ›

Uncooked Hams require soaking before cooking since these hams are dry cured. The length of soaking time should be influenced by your taste for salt (longer soaking results in a milder ham) and the type of ham (Genuine Smithfield hams are cured longer than country hams and are more salty and dry by nature).

Make sure the ham is always covered with water, by adding more if needed. Cook for 20mins/lb and 20mins extra. Once cooked, turn off the heat, and leave the ham to rest in the cooking water overnight. To glaze the ham: Preheat the oven to 170C.

Our ham was not spiral-sliced which means we will carve it ourselves. If you do not want to carve your ham, you can use a spiral-sliced. Cloves: I love using the whole cloves because they add a beautiful flavor and can be easily removed from each piece. (I don't eat the clove itself.)

Oven Cooking

Preheat oven to 300˚F. Bake ham for approximately three hours or 20 minutes per pound. Using a meat thermometer, check for 163˚F internal temperature in the thickest part of ham.

Heat oven to 325°F. Remove all packaging materials. Place ham, cut/flat side down, on rack in shallow roasting pan; cover tightly with aluminum foil. Heat approximately 18 to 23 minutes per pound until heated through.

Plan on baking your pre-cooked ham at an oven temperature of 325 degrees Fahrenheit, covered with foil, until it reaches a safe internal temperature of 140 degrees Fahrenheit, as recommended by the USDA. A pre-cooked 10-pound ham, bone-in will need about 2 1/2 hours.

Never pour cooking oil, pan drippings, bacon grease, salad dressings or sauces down the sink or toilet or into street gutters or storm drains. Dispose of food scraps into the trash, not the sink. Don't use a garbage disposal or food grinder.

Like I mentioned above, save the ham juices from the packaging, and pour them into the bottom of the pan; this will help your ham to stay moist. You can put a little less than a cup of water or some kind of stock/broth in the bottom of the pan before baking if you want. This will also add moisture.

After soaking, wash ham thoroughly in warm water. Use a stiff brush to scrub ham thoroughly and remove all pepper and surface mold, if present. Mold is very common on these uncooked hams and is no way injurious (like aged cheeses mold in the aging process).

To reduce saltiness, soak ham in cold water for 12-24 hours prior to cooking. Changing the water about every four hours during soaking will aid in drawing salt from the ham.