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Wednesday, December 16, 2009

Holiday Recipe Hookup: Chris Cosentino's Red Bull and Rye Whiskey Glaze for Ham

Posted By on Wed, Dec 16, 2009 at 12:19 PM

click to enlarge Chris Cosentino - ELISE BAUER/FLICKR
  • Elise Bauer/Flickr
  • Chris Cosentino
Holiday time, and the party that seemed like such a good idea last month is now keeping you awake at 3 a.m., wondering what the hell you're going to make without embarrassing yourself. Fear not. We've asked some of our favorite local chefs to hook you up with easy-to-fix dishes that'll kill your potluck panic and let you focus on fun stuff. Like drinking.

What's a meatatarian's holiday buffet table without a glazed ham? Sad, that's what. Only, instead of one of those flabby, saccharine, spiral-cut factory monsters, you can show off a real-live artisanal specimen ― like the Prosciutto Cotto (i.e., "cooked ham") from chef Chris Cosentino's Boccalone Salumeria in the Ferry Building. It's brine-cured with sugar and spices. Likewise the Red Bull Simply Cola in Cosentino's glaze is flavored with a mashup of spices, kola nut, and ― for those of you who love a party ― actual coca leaf. By the way, you can preorder a Prosciutto Cotto from Boccalone up until this Sunday, Dec. 20, for pickup Dec. 23 or 24. Call 433-6500.

Chris Cosentino's Red Bull Cola and Old Potrero Rye-Glazed Ham

Makes 6-8 servings

2 whole cloves

1 cup packed dark brown sugar

1/2 cup Old Potrero rye whiskey

6 cups Red Bull Simply Cola

1 boneless cooked ham, approximately 3 ½ pounds ― preferably Prosciutto Cotto from Boccalone

Preheat oven to 325°F.

Make the glaze: Combine the cloves, brown sugar, whiskey, and four cups of cola in a medium saucepan. Heat over a low to medium flame, stirring, to reduce by three-quarters.

Place the ham in a large roasting pan and brush with the cola-whiskey glaze. Pour the remaining two cups of cola into the bottom of the roasting pan around the ham. Baste the meat with the cola and bake, basting every 15 minutes with pan juices, until it is warmed through, and a meat thermometer registers 165°F.

Remove from the oven and let rest at least five minutes before carving. To serve, slice the meat thinly across the grain and arrange on a platter.

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