This sweet and tangy glaze from celebrity chef Paula Deens’ sons was inspired by a cola-glaze they grew up with.


3- to 4-pound boneless ham

1 cup white wine

2½ tablespoons Dijon mustard

2 tablespoons molasses

Pinch cayenne pepper

2 cups ginger ale

2 tablespoons honey


Preheat oven to 300 F. Place the ham in a roasting pan. In a medium saucepan, combine the wine, mustard, molasses and cayenne pepper. Bring to a simmer and cook for 5 minutes. Stir in the ginger ale. Pour the glaze over the ham. Bake for 1½ hours. Increase oven temperature to 325 F. Bake for another hour, basting the ham every 15 minutes. Brush the ham with honey. Bake, basting every 15 minutes, until the ham is well glazed, about another 30 minutes. Slice and serve. Servings: 8 to 10

Recipe from Jamie Deen and Bobby Deen’s “The Deen Bros. Cookbook,” Meredith Books, 2007

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