Food and cities are often related to each other. Some foods are named after the city or region of their origin. Such is the case with Vidalia onion and Hatch chile. Then there are food products certain cities have as their claim to fame. One of those is a world-famous cola invented in my hometown of Atlanta. Well, technically I’m from metro-Atlanta. Anyway, you can imagine that cola being a part of my childhood memories as both a beverage and ingredient. There was honey cola baked ham my parents would make for our Sunday Supper on certain occasions throughout the year.
The ham was baked for Easter and Christmas. There were a few other times during the year however those were the standard. My parents always baked it in the extra oven in the basement. I think it was to free up the one in the kitchen for other dishes. It was either that or because the oven in the basement was gas and back then gas cooking was cheaper than electric. Thrifty always was a factor. Saving a few cents in a three hour baking process was the thing to do.
Honey cola baked ham was one of my favorites when I was a kid. My mom would make her German Potato Salad to go with it. She also would make Coca-Cola salad which, of course, paired perfectly with the ham. There would be green beans or some other vegetable served with the ham too.
How does honey cola baked ham taste? The cola does a combination of adding a little sweetness to offset the ham’s saltiness and tenderizes it too. The cola itself has tenderizing qualities plus it steams the ham while baking. Honey simply goes so well with ham. It is a no-brainer flavor combo.
Making the ham is very simple. All you do is pour cola and honey over the ham, wrap it up with foil, and bake it for hours. I cut a crisscross pattern in the top of my ham to make it “pretty” but that is not absolutely necessary. My parents didn’t do that step.
What food is related to your hometown? Do you eat it often or only when in the area? My fellow Sunday Supper contributors are sharing recipes for food made famous in cities all over the US and around the world. Scroll down to see the list and take a virtual trip to each one with a simple click. Big thanks to Coleen of The Redhead Baker for hosting this fun Sunday Supper event.
Honey Cola Baked Ham
- 1 fully cooked plain ham bone-in recommended
- 1 1/2 cups regular cola not diet, Coca-Cola® brand recommended
- 1 cup honey
Preheat oven to 350°F.
Line a roasting pan or large baking pan with 2 sheets of heavy-duty aluminum foil crisscrossed and long enough to cover ham (wide foil recommended).
Place ham on the foil. Cut a crisscross pattern in the top of ham. Pull foil up around the ham.
Pour cola over ham. Pour honey on top of ham. Seal ham securely with the foil.
Bake for 3 hours.
Amount of servings depends on size of ham. You can generally estimate about 1/3 pound per person for a bone-in ham.
Do you enjoy food from certain cities? Take a look at these wonderful recipes by Sunday Supper contributors celebrating their hometown:
- Alamo City Breakfast Tacos by The Weekend Gourmet
- Gluten Free Cinnamon Raisin Bagels by Cupcakes & Kale Chips
- Mickey Mouse Waffles by Wallflour Girl
- New York Style Bagels by The Girl In The Little Red Kitchen
- Peanut Butter and Fluff French Toast by Momma’s Meals
- Vegan Timbits by Killer Bunnies, Inc
- Candied Kumquat Peels, Kumquat Syrup, and Kumquat-Ade by Recipe for Perfection
- Wine Pairing Recommendations for Hometown Food by ENOFYLZ Wine Blog
Appetizers and Snacks
- Baked Buffalo Chicken Wings by Peanut Butter and Peppers
- Cuban Sandwich Crostini by Casa de Crews
- Cuban Sandwich Dip by Family Foodie
- South Jersey Boardwalk Caramel Corn by Take A Bite Out of Boca
- Chicken and Dumplings by Food Lust People Love
- Crockpot Cincinnati Chili by Palatable Pastime
- Fried Rice Vermicelli + Vegetable Fritters by Brunch with Joy
- Honey Cola Baked Ham by Magnolia Days
- Hot Brown Ham Sliders by A Kitchen Hoor’s Adventures
- Joe’s Special by Nosh My Way
- Lentil, Cauliflower and Sweet Potato Curry by Mess Makes Food
- New England Beans and Cod by Cooking Chat
- Pasties by Recipes Food and Cooking
- Philadelphia Tomato Pie by The Redhead Baker
- Pierogies by Hezzi D’s Books and Cooks
- Portobello “Philly Cheese Steak” by Pancake Warriors
- Pittsburgh Devonshire Sandwich by Seduction in the Kitchen
- Pozole Rojo by Simply Healthy Family
- Revved-up Poutine by Jane’s Adventures in Dinner
- Rice with Pork and Pineapple by Basic N Delicious
- San Francisco Cioppino by Eat, Drink and be Tracy
- Seattle-Style Dungeness Crab Roll by Bobbi’s Kozy Kitchen
- Tex-Mex Cheese Enchiladas with Chile con Carne by The Texan New Yorker
- Victory Pig Sicilian Style Pizza by Rants From My Crazy Kitchen
- Xiang La Tu Zi // Hot and Spicy Rabbit by Curried Canteloupe
- Oven Toasted Ravioli by Curious Cuisiniere
- 1905 Salad by Supper for a Steal
- Chicken Rice Pilaf by Crazy Foodie Stunts
- Classic Italian Risotto in Bianco by La Bella Vita Cucina
- Greek Salad with Potato Salad by Ruffles & Truffles
- Korean Steamed Eggs by Hip Foodie Mom
- Smoke House Cheesy Garlic Bread by Peaceful Cooking
- Apple Crisp by Serena Bakes Simply From Scratch
- Buckeye Cupcakes by Desserts Required
- Carob Bumpy Cake by Pies and Plots
- Chocolate Earthquake Cake by That Skinny Chick Can Bake
- Chocolate Pocky Cake by NinjaBaker
- Grandma Sweeney’s Chocolate Cream Pie by Lifestyle Food Artistry
- Lemon Buttermilk Bundt Cake by Alida’s Kitchen
- Michigan Apple Cake by A Day in the Life on the Farm
- Mile High Strawberry Pie by Cindy’s Recipes and Writings
- Pear Parkin by Happy Baking Days
- Vernors Cake by Country Girl in the Village
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