1⁄2 boneless leg of ham, 6 – 8 pounds
4 cups Coca Cola
2 cups water, divided
1 cup brown sugar
1⁄2 cup red wine vinegar

Roasted Carrots and Onions

4 cups carrots, peeled and cut into medium oblong pieces
12 cioppolini onions, peeled and cut off top to expose inner rings
1⁄4 cup olive oil
1 tablespoon kosher salt


Prepare oven according to Mugnaini’s Medium Roasting Environment, 550 – 625˚F.

Remove the wrapper from the ham and place fat side up into a roasting pan just large enough to accommodate the ham. Combine the Coca Cola, 1 cup of water, brown sugar and red wine vinegar and whisk until combined. Pour liquid into the pan and cover with a foil tent.

Place the ham into the oven and cook for 2 1/2 to 3 1/2 hours, rotating the pan every 30 minutes and basting each time. Monitor the liquid in the bottom of the pan, adding more water when necessary. When the ham reaches an internal temperature of 135 degrees, remove from the oven. If there is a thick fat cap on top of the ham, score into a diamond pattern and continue to glaze. If there isn’t a fat cap, there is no need to score, just apply the glaze over the surface of the ham. The glaze should be bubbling on the bottom of the pan and starting to stick to the surface of the ham. The ham should take on a deep, dark lacquer finish. Remove from the oven and allow to rest for 20 – 30 minutes, the internal temperature should rise to 150 – 155 degrees.

Roasted Carrots and Onions

While the ham is resting, combine carrots and onions in a bowl and toss with the olive oil and kosher salt, lay out onto a half sheet or roasting pan. Slide into the oven near the flame and roast for 20 minutes rotating the pan half way through and stirring.

To Serve

Place the roasted vegetables on a serving platter. Carve the ham in thin slices and serve on top of the vegetables. Any remaining glaze can be served on the side or spooned over the ham.