Ham Recipes With Coke: Cola-Glazed Baked Ham

This cola-glazed baked ham pairs a fully cooked, bone-in ham with a sweet-tangy glaze made from Coke, brown sugar, mustard, and a little vinegar. Baking the ham covered with cola helps keep it moist, while a final uncovered bake lets the glaze turn shiny and sticky; cola-glazed ham has many family-style versions, so the sweetness and spice are easy to adjust.

Ingredients

1 fully cooked, bone-in ham, about 5 lb (2.3 kg), preferably unsliced
2 cups (480 ml) regular cola, divided
1/2 cup packed light brown sugar (100 g)
2 tbsp Dijon or yellow mustard (30 g)
1 tbsp apple cider vinegar (15 ml)
1/4 tsp ground black pepper (about 0.5 g)
1/8 tsp ground cloves (about 0.25 g), optional
1 tbsp water (15 ml), as needed to loosen the glaze

Instructions

Prepare the ham and oven. Set the ham on the counter while you heat the oven to 325°F (163°C); do not leave it at room temperature for more than 2 hours. Remove any plastic covering, netting, or packaging, and check the label for instructions about a plastic bone guard. If the ham has a thick rind, remove it while leaving a thin layer of fat. Score the fat in a shallow diamond pattern, taking care not to cut deeply into the meat. Put the ham cut-side down in a roasting pan. Pour 1 cup (240 ml) of the cola into the bottom of the pan, not over the top of the ham.
Cover and warm the ham. Cover the pan tightly with foil and bake for 80 minutes. The cola in the pan creates a moist environment as the ham warms; it is not meant to submerge the meat. If the pan is nearly dry when you check it, add a splash of water. Start checking the center of the ham after about 70 minutes, inserting an instant-read thermometer into the thickest part without touching the bone. Ham shape and oven performance vary, so use the temperature rather than the clock alone to guide the remaining bake.
Make the cola glaze. While the ham bakes, combine the remaining 1 cup (240 ml) cola, brown sugar, mustard, vinegar, black pepper, and optional cloves in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until the mixture looks syrupy and coats the back of a spoon. Keep it at a gentle bubble rather than a hard boil, because sugary glaze can scorch. If it thickens too much, stir in the measured tablespoon of water or a little more as needed.
Glaze and finish baking. Carefully remove the foil. Brush about half the glaze over the exposed surface of the ham, then return the pan to the oven uncovered for 10 minutes. Brush on the remaining glaze and bake for another 10 minutes, watching for bubbling and browning. If the glaze darkens quickly, tent the ham loosely with foil. The USDA FSIS safe minimum for a whole cut of pork is 145°F (63°C), checked with a food thermometer, followed by a 3-minute rest; confirm the ham reaches at least that temperature in its thickest part, away from the bone.
Rest, carve, and serve. Transfer the ham to a carving board and let it rest for 10 minutes before slicing. This rest exceeds the 3-minute minimum and gives the juices a chance to settle. Spoon a little warm pan glaze over the slices, but leave any excess rendered fat behind. Carve a bone-in ham by cutting slices down toward the bone, then turn the knife to release them; save the bone for soup if you plan to use it soon or freeze it promptly.

Tips

Check the package before baking. This recipe is written for a fully cooked ham that needs reheating. If your label gives different heating directions, follow those for the product, while still checking the temperature. A spiral-sliced ham warms faster and dries out more readily, so begin checking it early and keep it covered until glazing.
Use regular cola for the glaze. Regular cola contributes both liquid and sugar, which help the glaze reduce and cling. Diet cola can leave a thinner, less glossy result because it does not contain the same sugar. For a less sweet finish, reduce the brown sugar to 1/3 cup (about 67 g) and keep the vinegar.
Keep the scoring shallow. Cut only through the surface fat, not deep into the ham. Deep cuts can let juices escape and make the finished slices less tender. If the ham is already scored, there is no need to score it again.
Prevent scorching and oversalting. Cola and brown sugar brown quickly, so apply the glaze near the end and watch it closely. Ham is usually salty already; taste a small slice before adding any salt to the pan juices or serving sauce.

Serving Suggestions

Serve warm slices with roasted potatoes, mashed potatoes, or soft dinner rolls to make a filling centerpiece meal. The sweet, gently tangy glaze also pairs well with vegetables that bring a little bitterness or freshness, such as roasted Brussels sprouts, green beans, sautéed cabbage, or a crisp salad with a sharp vinaigrette. For a holiday table, add a fruit dish or applesauce; the fruit’s tartness balances the caramel-like cola coating.

Because a bone-in ham can be rich and salty, offer the glaze on the side rather than pouring every drop over the platter. A teaspoon or two per slice is often enough. For a casual meal, serve the ham with cornbread and slaw, or tuck leftover slices into biscuits with a little mustard. Keep hot food hot while serving, and refrigerate leftovers within 2 hours.

Variations

Make it more mustard-forward: Use 2 tablespoons (30 g) Dijon mustard and add 1 teaspoon (5 ml) extra cider vinegar. This makes the glaze sharper and less candy-sweet. Yellow mustard works too and gives a familiar, mellow flavor. If using whole-grain mustard, the glaze will have visible mustard seeds and a slightly textured finish.

Add citrus or warm spice: Stir 1 teaspoon (5 ml) orange zest into the finished glaze, or simmer it with a small strip of orange peel and remove the peel before brushing. A pinch of cinnamon or allspice can replace the cloves. Keep additions restrained so they complement the cola without hiding the ham’s smoky, savory flavor.

Use a boneless ham: A boneless fully cooked ham can be used if it weighs about 4 to 5 lb (1.8 to 2.3 kg). Place it in the pan as directed, but begin checking the temperature earlier because its shape and thickness affect how quickly it heats. If it is spiral-cut, cover it tightly for most of the bake and brush glaze between slices only during the final few minutes to reduce drying.

Adjust the cola: Any regular cola can stand in for Coke in equal quantity. The exact flavor varies by brand, but the brown sugar, mustard, and vinegar keep the glaze balanced. Cherry cola gives a faint fruit note; it will taste sweeter, so consider reducing the brown sugar. For a less sweet glaze, replace up to 1/2 cup (120 ml) of the cola with water, understanding that the result will have a lighter cola flavor.

Storage and Reheating

Remove the meat from the bone and refrigerate it in shallow, airtight containers within 2 hours of cooking. Store the ham and any leftover glaze separately if possible; cooked ham keeps for 3 to 4 days in the refrigerator. The bone can be refrigerated with the meat or frozen separately for later cooking. For longer storage, freeze sliced ham in well-sealed portions for about 1 to 2 months for best quality; thaw it in the refrigerator, not on the counter.

Reheat only the amount you plan to serve. Put slices in a covered baking dish with a spoonful of water, broth, or reserved glaze, and warm in a 325°F (163°C) oven until the center reaches 165°F (74°C). Thin slices can also be reheated in a covered skillet over low heat with a splash of liquid, turning them once and checking the temperature. Reheat leftover ham to 165°F (74°C), and avoid repeatedly warming and cooling the same portion.

Frequently Asked Questions

Can I use a spiral-cut ham? Yes. It is convenient to serve, but the cut surfaces dry out faster than an unsliced ham. Keep it tightly covered for most of the baking time, start checking the temperature early, and brush the glaze over the surface near the end. Avoid pouring lots of glaze between the slices, where it can become overly sweet.

Should I use Coke or another kind of cola? Regular Coke or another regular cola works. The recipe does not depend on a specific brand, and the brown sugar, mustard, and vinegar provide the main balance. Diet or zero-sugar cola is less reliable for a sticky glaze because it does not reduce in the same way as sugar-sweetened cola.

Do I need to soak the ham first? Usually not for a commercially prepared ham. Check the package: soaking is unnecessary for most ready-to-cook, fully cooked hams and can wash away flavor. If the label specifically recommends soaking because the ham is very salty, follow its directions and dry the ham well before baking.

Can I make the glaze ahead? Yes. Simmer the glaze, cool it, and refrigerate it in a covered container for up to 3 days. Rewarm it gently in a small saucepan, adding a teaspoon of water at a time if it has become too thick. Do not leave the glaze sitting at room temperature for more than 2 hours.

What if I have a raw, uncooked ham? This method is designed for a fully cooked ham, not a raw fresh ham. A raw ham needs a different cooking time and handling method; use a recipe written for that specific cut and follow its thermometer guidance. Do not rely on the reheating schedule here to cook raw pork safely.

Can I prepare this without cloves? Yes. Cloves are optional, and the glaze remains flavorful without them. You can omit them entirely or use a small pinch of cinnamon, allspice, or black pepper instead. Start with less spice than you think you need, since ground spices become more noticeable as the cola glaze reduces.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).