MOULTRIE — HAM WITH WHISKY AND COLA GLAZE
8 lb shank ham
2 tsp salt
1 tsp Emerils Esscence
1/2 tsp black pepper
1/4 tsp cayenne
whole cloves
1 c dark brown sugar
1/2 c whisky
4 c cola
Preheat oven to 325.
Score ham, making 1/2 inch deep cuts, in diamond pattern. In a small bowl combine Essence, pepper & cayenne. Rub all over ham evenly. Place ham in a roasting pan, fatty sides up. Place cloves in ham where score lines intersect. Mix a small amount of cola with the brown sugar to make a paste. Spread all over ham, pressing to make it stick. Pour 2 cups of cola in bottom of pan. Bake 1 hour. In a container mix the whisky and and remaining 2 cups of cola. Baste the ham with the whisky cola mixture and continue baking, basting with both the whiskey cola mixture and pan juices(very important & worth the effort) If during this time to much liquid accumulates in the bottom of your pan, just remove some with a baster and discard. You may also want to cover ham loosely with a foil tent. Skin will become very dark, don't worry its suppose to. Continue to cook 2 - 2 1/2 hours until meat thermometer reads 165. Remove from oven and let rest 20 minutes before slicing.
Nancy Horton
Meigs, Georgia



