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Thread: Has anybody ever made ham with Coke?

  1. #1
    sf Guest

    Default Has anybody ever made ham with Coke?


    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.

  2. #2
    Christine Dabney Guest

    Default Re: 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

  3. #3
    Paul M. Cook Guest

    Default Re: Has anybody ever made ham with Coke?


    "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



  4. #4
    Jim Elbrecht Guest

    Default Re: Has anybody ever made ham with Coke?

    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

  5. #5
    Krypsis Guest

    Default Re: Has anybody ever made ham with Coke?

    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

  6. #6
    Ed Pawlowski Guest

    Default Re: Has anybody ever made ham with Coke?

    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.

  7. #7
    Jim Elbrecht Guest

    Default Re: Has anybody ever made ham with Coke?

    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

  8. #8
    Gary Guest

    Default Re: Has anybody ever made ham with Coke?

    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

  9. #9
    Janet Bostwick Guest

    Default Re: Has anybody ever made ham with Coke?

    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

  10. #10
    Gary Guest

    Default Re: Has anybody ever made ham with Coke?

    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

  11. #11
    Sqwertz Guest

    Default Re: Has anybody ever made ham with Coke?

    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

  12. #12
    Gary Guest

    Default Re: Has anybody ever made ham with Coke?

    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

  13. #13
    sf Guest

    Default Re: Has anybody ever made ham with Coke?

    On Sun, 01 Apr 2012 01:36:24 -0600, Christine Dabney
    <artisan2@ix.netcom.[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.

  14. #14
    Janet Bostwick Guest

    Default Re: Has anybody ever made ham with Coke?

    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

  15. #15
    James Silverton Guest

    Default Re: Has anybody ever made ham with Coke?

    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.

  16. #16
    Brooklyn1 Guest

    Default Re: Has anybody ever made ham with Coke?

    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.

  17. #17
    Jim Elbrecht Guest

    Default Re: Has anybody ever made ham with Coke?

    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

  18. #18
    George M. Middius Guest

    Default Re: Has anybody ever made ham with Coke?

    sf wrote:

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


    Uh-oh. Somebody distract Sheldon.



  19. #19
    Brooklyn1 Guest

    Default Re: Has anybody ever made ham with Coke?

    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.

  20. #20
    sf Guest

    Default Re: Has anybody ever made ham with Coke?

    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.

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