Okay, that is a big promise to live up to but I adore this ham and truly believe it delivers on it’s promise. I actually intended to share this recipe last Friday, but um … I failed to take it out of the freezer in time. Shockingly, a 10 pound ham doesn’t defrost overnight. 🙂
Ham and Easter seem to go together, so I have been saving this recipe for almost a year. It is honestly one of my favorite recipes and the ham is so incredibly tender that it falls apart. So no beautiful ham slices, but trust me – this is definitely one of those times where taste trumps appearance. We may eat with our eyes, but after one bite, you really won’t care what it looks like! And it’s not ugly by any means, we are just more accustomed to ham slices and this is too tender to slice.
This ham is boiled in a mixture of vinegar of water, which sounds strange at first but it totally works. For those of you who are not big vinegar fans, it can also stink up your house a bit while it cooks. I like vinegar, so it doesn’t bother me. However, I do recommend you boil this the day prior to serving and finish baking the next day.
Now some of you may be thinking—Bleech! I don’t want to eat vinegary ham for Easter. Don’t worry, I’m not done yet. The ham bakes in a yummy mixture of brown sugar and Coke. You won’t taste the vinegar; I promise.
Honestly, I don’t mind the slight vinegar taste the ham picks up, so I always freeze portions that haven’t been baked in the brown sugar mixture to use in scalloped potatoes, navy bean soup, and various egg dishes etc. Nibble on some ham after you boil it, and you can decide whether to set some aside as is.
A Few Special Notes
You must use a bone-in ham, such as a butt or shoulder (may be labeled as a shank). You also cannot use a spiral cut ham. Otherwise it will dry out. You can boil this a day or two in advance of serving, which makes it super convenient when you’re serving it at a group gathering. Because you boil the ham versus baking it, you will need a very large pot.