Make Paula Deen’s delectable cola-basted ham
- 1 18-pound cured ham
- 2 (12-ounce) cans cola
- Canned pineapple rings
- Brown sugar
- Maraschino cherries
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.
- 2 tablespoons mayonnaise
- 1 8-ounce package cream cheese, softened
- 1 16-ounce can jellied cranberry sauce, chilled
- 1/4 to 1/2 cup chopped pecans
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.