COCA COLA BRISKET
Serves 8 to 12
This is a classic southern way to cook brisket and very simple to do.
1 large onion, peeled and sliced
4 to 6 pound beef brisket, visible fat untrimmed
1 12-ounce can Coca-Cola
1 envelope dried onion soup mix (yes, seriously)
1 cup bottled chili sauce
Preheat the oven to 325°F (162°C).Scatter the onions in the bottom of a nonreactive roasting pan or pyrex baking dish. Pat the brisket dry and place on top.
Mix the Coke, chili sauce, and dried onion soup mix in a bowl and pour it over the brisket. Cover the baking dish or roasting pan tightly with aluminum foil. Bake the brisket until tender, about 30 minutes per pound, figure 2 to 3 hours, depending on the size of the brisket.
Transfer the brisket to a cutting board and let it rest for at least 10 minutes.
Meanwhile strain the cooking liquid discarding the onions and skim and discard the fat from the surface of the pan juices. Pour the defatted pan juices into a gravy boat or, if a thicker consistency is desired, pour the juices into a saucepan and simmer until reduced slightly. Alternately you can thicken with a little cornstarch slurry.
Trim any visible fat from the brisket and thinly slice it against the grain. Pile the slices on a platter and pass the warm pan juices on the side.
ORANGE GLAZED HAM
Serves 10 to 12
1 10 to12-pound fully cooked, bone-in smoked ham (shank end), room temperature
2 cups freshly squeezed orange juice
1/2 cup packed dark brown sugar
3/4 cup bourbon
1/2 cup apple jelly, warmed
2 large shallots, peeled and finely chopped
3 whole allspice
3 whole cloves
Zest of 1 orange plus 2 oranges cut into 1/4-inch-thick slices
1 2-inch long piece fresh ginger, peeled and finely chopped
Position a rack in the lower third of oven and preheat to 325°F.
Using a sharp knife, score the fat covering the ham in a 1-inch-wide diamond pattern (do not cut into the meat). Place the ham in a roasting pan and add 1 cup water. Roast the ham for 2 hours.
While the ham is roasting, prepare the glaze. In a heavy saucepan over moderately low heat, combine orange juice, brown sugar, and bourbon. Bring to a simmer and continue simmering for 10 minutes. Add the jelly, shallots, allspice, cloves and zest, bring to a boil and reduce until thickened, about 10 minutes. Add the orange slices and ginger, and cook until the orange slices are tender, about 2 minutes.
Using a sharp knife, score the fat covering the ham in a 3/4-inch-wide diamond pattern (do not cut into the meat). Place the ham in a 10-by-14-inch roasting pan and add 1 cup water. Roast the ham for 2 hours.
Drape the glazed orange slices over the ham, securing them with toothpicks, and brush the ham and oranges with about 1/2 cup of glaze, reserving the remainder for serving. Continue roasting the ham until an instant-read thermometer inserted into the thickest part registers 145°F, about 30 minutes.
To serve: Remove the toothpicks from the ham and arrange the orange slices on a platter. Slice the ham and arrange on top of the oranges. Warm the remaining glaze and serve alongside.