All World Recipe

Instructions:
Preheat the oven to 400 degrees
Remove the rine from a large whole ham
and score the fat in the traditional diamond pattern.
Stud it heavily with whole cloves and
place it in a large roaster.
Pack One whole pound of brown sugar on
to the top of the ham just as thick and as high as you cant pack it.
Dont worry about the part that falls off
it will be left in the pan to melt into the glaze
Put this in the 400 degree oven for
thirty to forty minutes until the brown sugar begins to melt.
Then pour one can of Classic Coke over
the ham very gradually trying not to wash off the melting sugar.
Reduce the oven temp to 325 degrees.

For the remaining basting you will use a
mixture of half burgandy wine and half pineapple juice basteing every 30
minutes for 4 hours. Be sure to dip up the pan juices and spoon them back up
over the top too. The idea is to keep the meat super moist for the whole time
it is cooking.

You may "tent it" with foil
the first 3 and a half hours and I always do if I have a lot going on and might
become distracted. This will be the best tasting ham you have every ate so be
willing to devote a little extra time to it.

Powered by ScribeFire.