Baked Cola-Brined Fresh Ham
Brining this fresh ham in soda will ensure a moist, tender ham.
- 3 bottles (2 liters each) cola or other dark-colored soda (such as Coca-Cola or Dr Pepper)
- 1 1/2 cups salt
- 1 (6 to 8 pounds) bone-in, shank or butt portion freshham (half a leg), skin on
- 1/3 cup finely chopped fresh parsley
- 1/4 cup olive oil
- 2 tablespoons finely chopped garlic (about 8 cloves)
- 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
- Combine cola and salt in a medium-size cooler or other 10-quart bucket or
stockpot; stir to dissolve the salt.
- Using a sharp knife, score entire surface of ham in a crosshatch or diamond
pattern, cutting down just through the skin.
- Place ham in the brine, submerging completely.
- Cover and refrigerate for 12 to 24 hours.
- Position oven rack in the lowest position and preheat oven to 500 degrees
- Combine parsley, oil, garlic and bouillon in small bowl; stir well.
- Remove ham from brine. Rinse it well under cold water then pat dry with
- Place the ham wide-side-down in a large roasting pan with a flat rack.
- Rub outside of ham all over with the bouillon mixture, pressing it gently
into scored slices between the skin.
- Bake uncovered for 20 minutes.
- Reduce oven temperature to 350 degrees F and continue to bake until the
roast reaches 150 degrees F on an instant-read thermometer (this should take
2 to 2 1/2 hours, about 20 to 25 minutes per pound of ham). After the first
hour, it’s a good idea to loosely wrap foil around the bone to keep it from
- Transfer the roast to a carving board and tent with foil; allow the roast
to sit at room temperature until the internal roast temperature reaches 160
degrees F (about 20 to 30 minutes).
- The roast is now ready to carve.
30 min prep | 80 min total | Yield: 8 to 10 servings
Recipe and photo credit: Nestlé and meals.com