- 3 cups chicken stock or low-sodium broth
- 3 cups water
- 2 cups cola, preferably GuS Dry Cola
- 1 1/2 cups Pinot Noir or other dry red wine
- 1/2 cup turbinado sugar
- 1/2 cup buckwheat honey or other dark honey
- 1/4 red wine vinegar
- 1/2 sweet onion, thinly sliced
- 1/2 cup (2 ounces) fresh ginger, thinly sliced
- 1 carrot, thinly sliced
- 5 (small) dried red chiles
- 1 1/2 teaspoons coriander seeds, crushed
- 1 1/2 teaspoons fennel seeds, crushed
- 1 1/2 teaspoons black peppercorns, crushed
- 1 bone-in smoked ham
- Red Pepper Jelly, for serving
How to Make It
In a large saucepan, bring the stock, water, cola, wine, sugar, honey, vinegar, onion, ginger, carrot and chiles to a boil. Simmer over moderately high heat for 20 minutes. Add the coriander and fennel seeds and peppercorns and simmer until reduced to 4 1/2 cups, 15 to 20 minutes longer. Strain the sauce through a fine sieve into a heatproof bowl.
Meanwhile, preheat the oven to 375°. Set the ham skin side up in a 12-by-15-inch roasting pan and pour half of the sauce on top. Roast the ham for 1 hour, basting with the sauce in the pan every 15 minutes.
Pour the remaining sauce over the ham and roast for about 1 hour and 30 minutes longer, basting the ham every 15 minutes, until glazed and an instant-read thermometer inserted in the thickest part registers 120°. Transfer the ham to a carving board and let rest for 15 minutes. Discard the skin from the ham before slicing. Serve the ham with the Red Pepper Jelly.