594662 Mon Feb 09 09:27:33 -0800 2009 3 31 Home Cooking 0 4400611 I'm thinking of making this recipe for Easter http://www.cookstr.com/recipes/ham-in-coca-cola It doesn't indicate what type of ham to use: fully cooked (heat up only) or whatever other type there is. I've always just had to warm up a ham, but this cooks for almost 2 and 1/2 hours--sounds like a lot to just warm it up. Any ideas? Mon Feb 09 09:27:33 -0800 2009 113750 gubby_ri 1 4400660 I'm sure it's a pre-cooked ham, not a fresh ham and not a country-style dried ham. You're right though, with the temps as high as they are in the recipe and the fact that it calls for a 4 pound ham... I doubt it'll take 2.5 hours. There are lots of ham in Coke or ham in Dr. Pepper recipes out there. I *strongly* suggest that you look at 3 or 4 of them and pick out the ingredients and pieces that appeal to you, and to get a good consensus of the time it will take to cook and at what temp. My confidence in this recipe writer is pretty low considering she says cook the ham long enough "so that the interior is properly cooked." Well you dingbat recipe writer, the ham is ALREADY fully cooked, all you're doing is re-heating it. Recipes are a good guide but sometimes if you follow them precisely, you might end up with something less than desirable. Use a thermometer too. Mon Feb 09 09:44:14 -0800 2009 4400611 42270 HaagenDazs 2 4434997 I did do some research and I think it has to be either a smoked shoulder or a fresh ham. Bottom line: I think I'll cook a turkey. Thanks. Fri Feb 20 05:18:19 -0800 2009 4400660 113750 gubby_ri 3 4435096 I'm not sure what research you've done but frankly I think you're wrong about the meat. In fact, I'm 110% positive. Fresh hams are.. well fresh. As in uncooked. Smoked shoulder is smoked. As in cooked. To use those interchangeably is incorrect. Even the first recipe you posted as a link says these words: "If you know that you’re dealing with a salty ham, put it in a pan covered with cold water, bring to the boil, then tip into a colander in the sink and start from here..." Obviously if you're starting with a SALTY ham, it's been cured. Pork doesn't automatically have salt. No meat does. The hams used are the standard, pre-cooked pink hams that you can find anywhere and everywhere. By any means it is most certainly not a smoked pork shoulder. Here's some of my research and it took me all of 3 minutes: http://www.ajc.com/living/content/living/food/stories/southernfood/2007/04/04/0405fdsouthernham.html http://www.ichef.com/recipe.cfm/recipe/Maggies%20Coca-Cola%20Basted%20Ham/task/display/itemid/85196/recipeid/84852 http://divineambrosia.blogspot.com/2007/12/ham-in-coca-cola.html http://www.recipezaar.com/Ham-in-Coca-Cola-23899 Fri Feb 20 06:11:25 -0800 2009 4434997 42270 HaagenDazs