HotmailMake Paula Deen’s delectable cola-basted ham
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Paula makes Thanksgiving ham Nov. 9: Southern chef Paula Deen cooks up one of her favorite Thanksgiving dishes with her husband and TODAY’s Hoda Kotb and Kathie Lee Gifford. Today show |
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Makes 20 to 30 servings
INGREDIENTS
Preheat the oven to 325 degrees F.
Place ham in a shallow roasting pan. Baste the ham with cola. Using toothpicks, stick some pineapple rings on the ham, about 4 or 5 rings.
Sprinkle some brown sugar on the rings. With toothpicks, place a cherry in each pineapple ring hole and then stick some cloves in the rings. Cover the ham with foil. Bake for 15 to 18 minutes per pound of ham, or until the ham reaches an internal temperature of 140 degrees F. Baste with cola about every 30 minutes during cooking.
MANAGE YOUR RECIPES
Makes 4 to 6 servings
INGREDIENTS
Mix cream cheese and mayonnaise until creamy — it needs to be spreadable.
Add pecans and mix well. Slice cranberry sauce in 1/4-inch rounds and spread cream cheese mixture on one round and place another round on top, sandwich style. Keep in fridge until time to serve.
MANAGE YOUR RECIPES
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