Thread: Has anybody ever made ham with Coke?

On Sun, 01 Apr 2012 00:07:53 -0700, sf <[email protected]> wrote:

>Okay, I can understand reducing Coke for the glaze, but the Coke
>that's poured into the baking pan for baking can't touch the ham and
>doesn't seem to be used for anything afterwards - so why bother with
>it? Why not just use water?
>
>--

He/She says that the ham is steaming in the coke. So it must get some
flavor from that...

Christine
--
http://nightstirrings.blogspot.com

"sf" <[email protected]> wrote in message
news:[email protected]..
>
> I guess it must be Southern... but I just don't understand this
> recipe.
>
> http://noblepig.com/2008/03/19/eggce...the-final.aspx
>
> Okay, I can understand reducing Coke for the glaze, but the Coke
> that's poured into the baking pan for baking can't touch the ham and
> doesn't seem to be used for anything afterwards - so why bother with
> it? Why not just use water?
>
> --
> Food is an important part of a balanced diet.

Had it in Maryland back in 84 in a restaurant. I liked it. Nice way to
cook a ham. I think they poured the Coke into the roasting pan while it
cooked.

Paul

sf <[email protected]> wrote:
>
>I guess it must be Southern... but I just don't understand this
>recipe.
>
>http://noblepig.com/2008/03/19/eggce...the-final.aspx
>
>Okay, I can understand reducing Coke for the glaze, but the Coke
>that's poured into the baking pan for baking can't touch the ham and
>doesn't seem to be used for anything afterwards - so why bother with
>it? Why not just use water?

Flavor. I've never used Coke [never drank more than a can or two,
for that matter] but I've used Dr. Pepper as a flavor/steam agent.
It's different.

Jim

On 1/04/2012 9:18 PM, Jim Elbrecht wrote:
> sf<[email protected]> wrote:
>>
>> I guess it must be Southern... but I just don't understand this
>> recipe.
>>
>> http://noblepig.com/2008/03/19/eggce...the-final.aspx
>>
>> Okay, I can understand reducing Coke for the glaze, but the Coke
>> that's poured into the baking pan for baking can't touch the ham and
>> doesn't seem to be used for anything afterwards - so why bother with
>> it? Why not just use water?
>
> Flavor. I've never used Coke [never drank more than a can or two,
> for that matter] but I've used Dr. Pepper as a flavor/steam agent.
> It's different.
>
> Jim

Caffeinated Ham! I'll say it's different!

--

Krypsis

On Sun, 01 Apr 2012 00:07:53 -0700, sf <[email protected]> wrote:

>
>I guess it must be Southern... but I just don't understand this
>recipe.
>
>http://noblepig.com/2008/03/19/eggce...the-final.aspx
>
>Okay, I can understand reducing Coke for the glaze, but the Coke
>that's poured into the baking pan for baking can't touch the ham and
>doesn't seem to be used for anything afterwards - so why bother with
>it? Why not just use water?


Ginger Ale is often used the same way. I don't see it as a real
flavoring agent, but just something that is loaded with sugar that can
burn on the bottom of the pan.

Glazing is a matter of preference. It looks too sweet for me with
coke and brown sugar.

Krypsis <[email protected]> wrote:

>On 1/04/2012 9:18 PM, Jim Elbrecht wrote:
>> sf<[email protected]> wrote:
>>>
>>> I guess it must be Southern... but I just don't understand this
>>> recipe.
>>>
>>> http://noblepig.com/2008/03/19/eggce...the-final.aspx
>>>
>>> Okay, I can understand reducing Coke for the glaze, but the Coke
>>> that's poured into the baking pan for baking can't touch the ham and
>>> doesn't seem to be used for anything afterwards - so why bother with
>>> it? Why not just use water?
>>
>> Flavor. I've never used Coke [never drank more than a can or two,
>> for that matter] but I've used Dr. Pepper as a flavor/steam agent.
>> It's different.
>>
>> Jim
>
>Caffeinated Ham! I'll say it's different!

For the caffeinated ham you've got to try red-eye gravy just one time.
[I think I've tried it 3-4]
http://en.wikipedia.org/wiki/Red-eye_gravy

That, using yesterday's coffee, and a couple biscuits should fulfill
most folk's MDR of caffeine, salt and carbs for the day.

Jim

Ed Pawlowski wrote:
>
> On Sun, 01 Apr 2012 00:07:53 -0700, sf <[email protected]> wrote:
>
> >
> >I guess it must be Southern... but I just don't understand this
> >recipe.
> >
> >http://noblepig.com/2008/03/19/eggce...the-final.aspx
> >
> >Okay, I can understand reducing Coke for the glaze, but the Coke
> >that's poured into the baking pan for baking can't touch the ham and
> >doesn't seem to be used for anything afterwards - so why bother with
> >it? Why not just use water?
>
> Ginger Ale is often used the same way. I don't see it as a real
> flavoring agent, but just something that is loaded with sugar that can
> burn on the bottom of the pan.
>
> Glazing is a matter of preference. It looks too sweet for me with
> coke and brown sugar.

I'll try it. The little bit of rum sounds interesting. Won't be much
sweetness if you just use it for a glaze. In that last picture, the slices
are coated with leftover glaze.

I do love raisin sauce on ham that's sweet.
example: http://southernfood.about.com/od/sau...r/bl30204t.htm

I often will score a ham and top with pineapple/brown sugar/powdered clove
mix

I like it plain too. I wasn't planning to buy one anytime soon but all this
talk might very well change my mind. :-O

Gary

On Sun, 01 Apr 2012 00:07:53 -0700, sf <[email protected]> wrote:

>
>I guess it must be Southern... but I just don't understand this
>recipe.
>
>http://noblepig.com/2008/03/19/eggce...the-final.aspx
>
>Okay, I can understand reducing Coke for the glaze, but the Coke
>that's poured into the baking pan for baking can't touch the ham and
>doesn't seem to be used for anything afterwards - so why bother with
>it? Why not just use water?

I've seen Alton Brown use Dr Pepper when he baked ham. It's been so
long ago that I can't remember if he gave a reason for using it.
Janet US

Jim Elbrecht wrote:
>
> Krypsis <[email protected]> wrote:
>
> >On 1/04/2012 9:18 PM, Jim Elbrecht wrote:
> >> sf<[email protected]> wrote:
> >>>
> >>> I guess it must be Southern... but I just don't understand this
> >>> recipe.
> >>>
> >>> http://noblepig.com/2008/03/19/eggce...the-final.aspx
> >>>
> >>> Okay, I can understand reducing Coke for the glaze, but the Coke
> >>> that's poured into the baking pan for baking can't touch the ham and
> >>> doesn't seem to be used for anything afterwards - so why bother with
> >>> it? Why not just use water?
> >>
> >> Flavor. I've never used Coke [never drank more than a can or two,
> >> for that matter] but I've used Dr. Pepper as a flavor/steam agent.
> >> It's different.
> >>
> >> Jim
> >
> >Caffeinated Ham! I'll say it's different!
>
> For the caffeinated ham you've got to try red-eye gravy just one time.
> [I think I've tried it 3-4]
> http://en.wikipedia.org/wiki/Red-eye_gravy
>
> That, using yesterday's coffee, and a couple biscuits should fulfill
> most folk's MDR of caffeine, salt and carbs for the day.
>
> Jim

Red-eye gravy is good. I've never made it myself but have had it elsewhere.
definitely worth a try.

Here's Paula Dean's recipe:
http://www.foodnetwork.com/recipes/p...ipe/index.html

Gary

On Sun, 01 Apr 2012 08:17:54 -0400, Ed Pawlowski wrote:

> On Sun, 01 Apr 2012 00:07:53 -0700, sf <[email protected]> wrote:
>
>>
>>I guess it must be Southern... but I just don't understand this
>>recipe.
>>
>>http://noblepig.com/2008/03/19/eggce...the-final.aspx
>>
>>Okay, I can understand reducing Coke for the glaze, but the Coke
>>that's poured into the baking pan for baking can't touch the ham and
>>doesn't seem to be used for anything afterwards - so why bother with
>>it? Why not just use water?
>
> Ginger Ale is often used the same way. I don't see it as a real
> flavoring agent, but just something that is loaded with sugar that can
> burn on the bottom of the pan.

While I don't hate or like any soda flavorings (except cream soda and
root beer), I would use any of them as a flavoring for meat. It's all
just a gimmick. It doesn't taste any better than if you didn't use
the soda, IMNSHO.

Artificially flavored ham is not on my agenda.

-sw

sf wrote:
>
> I guess it must be Southern... but I just don't understand this
> recipe.
>
> http://noblepig.com/2008/03/19/eggce...the-final.aspx
>
> Okay, I can understand reducing Coke for the glaze, but the Coke
> that's poured into the baking pan for baking can't touch the ham and
> doesn't seem to be used for anything afterwards - so why bother with
> it? Why not just use water?

The coke would add a little bit of taste (extremely little) if you were just
cooking the ham plain. Since it would be basted with the coke/rum/brown
sugar glaze during the last hour of cooking, you are correct...use plain
water and you won't notice any difference.

Gary

On Sun, 01 Apr 2012 01:36:24 -0600, Christine Dabney
<[email protected]> wrote:

> On Sun, 01 Apr 2012 00:07:53 -0700, sf <[email protected]> wrote:
>
> >Okay, I can understand reducing Coke for the glaze, but the Coke
> >that's poured into the baking pan for baking can't touch the ham and
> >doesn't seem to be used for anything afterwards - so why bother with
> >it? Why not just use water?
> >
> >--
>
> He/She says that the ham is steaming in the coke. So it must get some
> flavor from that...
>
I don't see how, steam is water vapor.

--
Food is an important part of a balanced diet.

On Sun, 01 Apr 2012 09:42:58 -0700, sf <[email protected]> wrote:

>On Sun, 01 Apr 2012 01:36:24 -0600, Christine Dabney
><[email protected]> wrote:
>
>> On Sun, 01 Apr 2012 00:07:53 -0700, sf <[email protected]> wrote:
>>
>> >Okay, I can understand reducing Coke for the glaze, but the Coke
>> >that's poured into the baking pan for baking can't touch the ham and
>> >doesn't seem to be used for anything afterwards - so why bother with
>> >it? Why not just use water?
>> >
>> >--
>>
>> He/She says that the ham is steaming in the coke. So it must get some
>> flavor from that...
>>
>I don't see how, steam is water vapor.
I'm wondering about this as well. But, look at all the recipes for
various things where herbs or wine is included in a liquid that is
held below the protein. There must be some value in the steam or
otherwise why has this method of steaming not been debunked? Inquiring
minds . . .
Janet US

On 4/1/2012 1:45 PM, Janet Bostwick wrote:
> On Sun, 01 Apr 2012 09:42:58 -0700, sf<[email protected]> wrote:
>
>> On Sun, 01 Apr 2012 01:36:24 -0600, Christine Dabney
>> <[email protected]> wrote:
>>
>>> On Sun, 01 Apr 2012 00:07:53 -0700, sf<[email protected]> wrote:
>>>
>>>> Okay, I can understand reducing Coke for the glaze, but the Coke
>>>> that's poured into the baking pan for baking can't touch the ham and
>>>> doesn't seem to be used for anything afterwards - so why bother with
>>>> it? Why not just use water?
>>>>
>>>> --
>>>
>>> He/She says that the ham is steaming in the coke. So it must get some
>>> flavor from that...
>>>
>> I don't see how, steam is water vapor.
> I'm wondering about this as well. But, look at all the recipes for
> various things where herbs or wine is included in a liquid that is
> held below the protein. There must be some value in the steam or
> otherwise why has this method of steaming not been debunked? Inquiring
> minds . . .
> Janet US

I've never tried it but both Nigella Lawson and Martha Stewart have
recipes. Google on ham in coca cola for more information.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On Sun, 01 Apr 2012 11:45:56 -0600, Janet Bostwick
<[email protected]> wrote:

>On Sun, 01 Apr 2012 09:42:58 -0700, sf <[email protected]> wrote:
>
>>On Sun, 01 Apr 2012 01:36:24 -0600, Christine Dabney
>><[email protected]> wrote:
>>
>>> On Sun, 01 Apr 2012 00:07:53 -0700, sf <[email protected]> wrote:
>>>
>>> >Okay, I can understand reducing Coke for the glaze, but the Coke
>>> >that's poured into the baking pan for baking can't touch the ham and
>>> >doesn't seem to be used for anything afterwards - so why bother with
>>> >it? Why not just use water?
>>> >
>>> >--
>>>
>>> He/She says that the ham is steaming in the coke. So it must get some
>>> flavor from that...
>>>
>>I don't see how, steam is water vapor.
> I'm wondering about this as well. But, look at all the recipes for
>various things where herbs or wine is included in a liquid that is
>held below the protein. There must be some value in the steam or
>otherwise why has this method of steaming not been debunked? Inquiring
>minds . . .
>Janet US

It's obvious, the aroma permeates the food.

On Sun, 01 Apr 2012 11:45:56 -0600, Janet Bostwick
<[email protected]> wrote:

>On Sun, 01 Apr 2012 09:42:58 -0700, sf <[email protected]> wrote:
>
>>On Sun, 01 Apr 2012 01:36:24 -0600, Christine Dabney
>><[email protected]> wrote:
>>
>>> On Sun, 01 Apr 2012 00:07:53 -0700, sf <[email protected]> wrote:
>>>
>>> >Okay, I can understand reducing Coke for the glaze, but the Coke
>>> >that's poured into the baking pan for baking can't touch the ham and
>>> >doesn't seem to be used for anything afterwards - so why bother with
>>> >it? Why not just use water?
>>> >
>>> >--
>>>
>>> He/She says that the ham is steaming in the coke. So it must get some
>>> flavor from that...
>>>
>>I don't see how, steam is water vapor.
> I'm wondering about this as well. But, look at all the recipes for
>various things where herbs or wine is included in a liquid that is
>held below the protein. There must be some value in the steam or
>otherwise why has this method of steaming not been debunked? Inquiring
>minds . . .

I wonder if we just end up with the flavor in our nostrils from
smelling it cook-- because you definitely *smell* it. Cook 2
hams-- one with and one without and bring it to a neutral party and
see if they can identify a soda.

My guess is yes-- but I wouldn't wager a lot on it.

Jim

sf wrote:

> I don't see how, steam is water vapor.

Uh-oh. Somebody distract Sheldon.

On Sun, 01 Apr 2012 14:36:44 -0400, Brooklyn1 <Gravesend1> wrote:

>On Sun, 01 Apr 2012 11:45:56 -0600, Janet Bostwick
><[email protected]> wrote:
>
>>On Sun, 01 Apr 2012 09:42:58 -0700, sf <[email protected]> wrote:
>>
>>>On Sun, 01 Apr 2012 01:36:24 -0600, Christine Dabney
>>><[email protected]> wrote:
>>>
>>>> On Sun, 01 Apr 2012 00:07:53 -0700, sf <[email protected]> wrote:
>>>>
>>>> >Okay, I can understand reducing Coke for the glaze, but the Coke
>>>> >that's poured into the baking pan for baking can't touch the ham and
>>>> >doesn't seem to be used for anything afterwards - so why bother with
>>>> >it? Why not just use water?
>>>> >
>>>> >--
>>>>
>>>> He/She says that the ham is steaming in the coke. So it must get some
>>>> flavor from that...
>>>>
>>>I don't see how, steam is water vapor.
>> I'm wondering about this as well. But, look at all the recipes for
>>various things where herbs or wine is included in a liquid that is
>>held below the protein. There must be some value in the steam or
>>otherwise why has this method of steaming not been debunked? Inquiring
>>minds . . .
>>Janet US
>
>It's obvious, the aroma permeates the food.

Most foods are sensed more by aroma than taste... there are only five
basic tastes, just because your taste buds sense say salt, without
aroma blindfolded it's nearly impossible to know what you're eating.

On Sun, 01 Apr 2012 11:45:56 -0600, Janet Bostwick
<[email protected]> wrote:

> On Sun, 01 Apr 2012 09:42:58 -0700, sf <[email protected]> wrote:
>
> >On Sun, 01 Apr 2012 01:36:24 -0600, Christine Dabney
> ><[email protected]> wrote:
> >
> >> On Sun, 01 Apr 2012 00:07:53 -0700, sf <[email protected]> wrote:
> >>
> >> >Okay, I can understand reducing Coke for the glaze, but the Coke
> >> >that's poured into the baking pan for baking can't touch the ham and
> >> >doesn't seem to be used for anything afterwards - so why bother with
> >> >it? Why not just use water?
> >> >
> >> >--
> >>
> >> He/She says that the ham is steaming in the coke. So it must get some
> >> flavor from that...
> >>
> >I don't see how, steam is water vapor.
> I'm wondering about this as well. But, look at all the recipes for
> various things where herbs or wine is included in a liquid that is
> held below the protein. There must be some value in the steam or
> otherwise why has this method of steaming not been debunked? Inquiring
> minds . . .

or it's the placebo effect. If you think it works, it works.

--
Food is an important part of a balanced diet.