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Fresh Baked Ham with Whisky and Cola Glaze Recipe

Fresh Baked Ham with Whisky and Cola Glaze

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2002

Show: Emeril LiveEpisode: Hammin' it Up

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (66)

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Average Rating:

Total Reviews: 66

Showing 1-10 of 66

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  • on December 25, 2011

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    Awesome! I've made this ham receipe for several school dinners and dinner at home. Everyone loves it! Excellent favor and it looks picture perfect when you serve it!!

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  • on November 21, 2011

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    Love it. I have done this recipe several times. Love it. The kids do too... I did not have any whisky so I used some dark rum. Still was delicious,

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  • on May 02, 2011

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    OMG...this is my Easter Ham recipe for life!! Everyone LOVED it. Thanks. TLR

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  • on April 24, 2011

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    I have made this ham for about 6 years now and it is referred to as "MY Ham" and is always a hit. It's super easy, so much that I can do it by memory now : I always tell everyone that it's an Emeril Recipe they can't belive it's so easy :

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  • on April 24, 2011

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    SO good. I came out perfect! It was much better and cheaper than buying one of the spiral hams at the grocery store.

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  • on April 14, 2011

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    This has been our go-to recipe for Easter and Christmas for a few years now. And man-oh-man, do we look forward to leftover ham sandwiches.

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  • on January 30, 2011

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    Delicious! This was one of the most tender, juciest hams I have ever made. I did have to cover the top of the ham for the last 1/2 hour of cooking because it was getting black. But it was easy and the flavor was incredible. Another awesome Emeril recipe!

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  • on December 11, 2010

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    LOVE this ham! Made it last year after seeing it on the show! It was a hit! Made it last wknd for a friend that I was babysitting for.. they loved it! Will be making it again this year for Christmas!

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  • on July 12, 2010

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    First off Let me be one of the first that I saw from Florida that LOVED this recipe!! Yes the header is correct..I used it on Wild Boar Ham Shank. I usually will smoke it with one of my own concocsions but I wanted something different.Let me say Emeril you really out did yourself with this recipe! I used Jim Beam Black Label and Pepsi and it turned out WONDERFUL!! I did have to tone back on the cayenne pepper because I cant do alot of spicy but what I did use gave it enough of a BAM factor to taste out of this world. For the recipe to turn out correctly and give you a juicy piece of meat-NO MATTER WHAT TYPE-YOU HAVE TO FOLLOW DIRECTIONS. Which means yes basting every 15 minutes. You follow directions it comes out right everytime! This recipe even passed the "Two Thumbs Up" from my LT Boyfriend who isnt hard to cook for but knows whats good and this is one that I can prepare again. I cant wait to cook it for my friends and family. The aroma coming from the oven was unbelieveable. Those who doubt the recipe,Well you'll never know unless you try. I love to cook and this will go in my permanent favorite file forever! WAY TO GO EMERIL!!

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  • on April 04, 2010

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    I made this for Easter dinner.The flavor of the end result is quite delicious. I would tell you to slice the ham very thin or it can be a bit chewie. I also use the pan drippings as au jus. It's very very sweet though, so I add 1/2C chicken broth to the strained pan juices and boil for a few minutes on top of the stove while the ham is resting. Pass to drizzle over ham. I would make this again. Is it the best ham ever? My opinion is NO. I had a 6-1/2 lb. shank end fresh ham and it cooked to 165 in 2 hours and 40 min.

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