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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.
- Baked Ham - Emerils.com
Bake about 1 hour, basting occasionally with pan juices....
- Fresh Baked Ham With Whisky And Cola Glaze - Emerils.com
Baste the ham with the whiskey and cola and continue to...
- Baked Ham - Emerils.com
Bake about 1 hour, basting occasionally with pan juices. Raise the oven heat to 425ºF. and bake for about 15 minutes, to crisp the top of the ham. Remove from the oven and let rest for about 15 minutes before carving.
26 Μαρ 2013 · I made this the other day as a trial run for our Easter ham. The recipe is one of Emeril Lagasse’s and it’s perfect. I have made many of Emeril’s recipes over the years and they’re usually quite delicious.
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.
"I saw this prepared on GMA this past Friday, and then made it for Easter. It got rave reviews from my guests!" Preheat the oven to 350 degrees F. Line a shallow baking sheet with parchment paper or aluminum foil and set a wire baking rack on top. Using kitchen twine, tie the ham at 2 to 3-inch intervals both horizontally and vertically.
"This recipe is for a fresh ham, not one that has been previously smoked or cooked. Make sure to use regular soda, not diet or reduced calorie. This was adapted from a recipe by Emeril Lagasse."
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.
