Paula Deen's Thanksgiving Feast

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Cola-basted ham
Alan Richardson

Cola-Basted Ham

Makes 12 servings
Prep time: 10 minutes
Total time: 3 hours 5 minutes

Olive oil, for pan
1 8-pound fully cooked spiral-cut bone-in ham
1 can (12 ounces) cola
1 can (20 ounces) pineapple slices
40 whole cloves
10 maraschino cherries

1. Lightly oil a shallow roasting pan. Place ham, cut side down, in pan and let stand at room temperature 1 hour.
2. Heat oven to 350 degrees F. and place rack in lower third. Pour cola over ham and cover with foil.
3. Bake, basting every 30 minutes, until an instant-read thermometer inserted 2 inches into center (without touching bone) registers 140 degrees F., about 1 1/2 hours.
4. Drain pineapple slices and arrange on ham, attaching with cloves, and place 1 cherry in center of each; bake 15 minutes more.
5. Transfer ham in pan to a wire rack and let stand 10 minutes before carving.

Nutrition facts per serving:
Calories: 330
Total fat: 11g
Saturated fat: 3.5g
Sodium: 2,891mg
Carbohydrate: 129g
Calcium: 25mg
Cholesterol: 99mg
Protein: 43g
Fiber: 1g

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