Ham Recipes with Coke and Brown Sugar for Sunday Dinner

This baked ham is glazed with Coca-Cola, brown sugar, Dijon mustard, and a little vinegar for a sweet, tangy coating that turns glossy in the oven. Cola adds caramel-like flavor, while a covered bake keeps a fully cooked bone-in ham moist; serve it sliced as a centerpiece for a holiday meal or Sunday dinner.

Ingredients

1 fully cooked, bone-in ham, about 8 lb (3.6 kg), preferably unsliced or with large, thick slices
1½ cups (355 ml) cola, such as Coca-Cola
1 cup packed light or dark brown sugar (about 200 g)
2 tbsp Dijon mustard (30 g)
1 tbsp apple cider vinegar (15 ml)
⅛ tsp ground cloves (about 0.3 g)
¼ tsp freshly ground black pepper (about 0.5 g)
1 cup water (240 ml), for the roasting pan

Instructions

Bring the ham toward room temperature. Take the ham out of the refrigerator about 30 minutes before baking while you prepare the glaze and oven. Keep it out for no longer than 2 hours. Heat the oven to 325°F (163°C). Set a rack in a roasting pan, or use a sturdy pan with enough room for the ham and a little water.
Make the cola glaze. In a small saucepan, stir together the cola, brown sugar, Dijon, vinegar, cloves, and black pepper. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Simmer for 8–10 minutes, stirring occasionally, until the mixture is slightly thickened and coats a spoon. It will thicken more as it cools. Take it off the heat; if it becomes too thick to brush, loosen it with a spoonful of warm water.
Prepare the ham. If the ham has a thick rind, remove it while leaving a thin layer of fat. Use a sharp knife to score the fat in a shallow diamond pattern, about ½ inch (1 cm) deep; avoid cutting deeply into the meat. If the ham is already spiral-sliced, do not score it, since cutting across those slices can make it dry out. Put the ham cut side down on the rack and pour the water into the bottom of the pan, not over the ham.
Heat it covered. Cover the pan tightly with foil, tenting it so the foil does not press on the ham. Bake for about 1 hour 35 minutes. This is an estimate for an 8 lb (3.6 kg) ham; ovens and ham shapes vary, so start checking the internal temperature before the estimated time is up. Keep the pan covered between checks to limit moisture loss.
Brush on the glaze. Remove the foil and carefully spoon or brush a thin coat of glaze over the surface. Bake uncovered for about 25 minutes, brushing on another layer every 8–10 minutes. If the glaze begins to darken too quickly, loosely tent the ham with foil. Avoid pouring all the glaze over the ham at once, which can leave sugary pools in the pan rather than an even coating.
Check temperature and rest. Insert an instant-read thermometer into the thickest part of the ham, away from the bone. For this recipe, heat the pork ham to 145°F (63°C); USDA FSIS gives 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork. If it has not reached that temperature, continue baking and check again every 10–15 minutes. Transfer the ham to a carving board and rest it for at least 3 minutes before slicing.
Serve with the remaining glaze. If you reserved glaze before brushing it on, warm it gently and offer it at the table. Do not serve glaze that has touched raw meat or utensils used on the uncooked ham unless it has been brought to a boil. Carve around the bone, then slice across the grain and spoon a little pan juice over the servings if desired.

Tips

Check the label before you buy. This method is for a fully cooked ham that needs reheating. A fresh, uncooked ham has a different cooking schedule and may require substantially longer; follow its package directions and use a thermometer rather than relying on the timing here.
Use shallow scoring. Cut through the fat, not far into the meat. Deep cuts can let juices escape, while an unsliced ham with a scored surface gives the glaze more places to cling. Skip scoring for spiral-cut ham.
Keep the glaze at a gentle simmer. A hard boil can make the sugary mixture reduce too fast and scorch around the edges. If you want to brush glaze repeatedly, pour a portion into a separate bowl so the brush does not carry pan juices back into the saucepan.
Choose the cola you like. Regular cola gives a fuller caramel sweetness. Diet cola can work in a pinch, but its sweeteners may not reduce or glaze in quite the same way. The brown sugar remains the main source of the coating’s body.

Serving Suggestions

Slice the ham and arrange it on a warm platter, with a little glaze brushed over the top and extra sauce served alongside. The sweet-and-tangy coating pairs naturally with savory or gently bitter sides: roasted potatoes, mashed potatoes, green beans, braised cabbage, collard greens, or roasted Brussels sprouts. A crisp salad with a sharp vinaigrette helps balance the richness, and dinner rolls or biscuits are useful for catching any glaze.

For a holiday table, add a simple fruit side such as applesauce, baked apples, or pineapple that is not overly sweet. If the ham is the main dish, allow roughly ½ lb (225 g) bone-in ham per person, adjusting for the size of the bone and how many sides you are serving. Smaller appetites or a buffet with several mains may need less; generous portions and planned leftovers may call for more.

Variations

Use dark brown sugar. It has more molasses flavor than light brown sugar and makes the glaze taste deeper and less simply sweet. Either works without changing the method. For a less sweet result, reduce the sugar to ¾ cup (150 g), though the finished glaze will be thinner and less candy-like.

Add a little heat. Whisk ¼ teaspoon (about 0.5 g) cayenne or 1 teaspoon (5 ml) hot sauce into the saucepan. Start small and taste the glaze before brushing; the goal is a mild background warmth that does not overwhelm the cola and ham.

Swap the mustard. Whole-grain mustard can replace Dijon in the same quantity, adding a lightly textured finish. Yellow mustard is also fine, though its flavor is sharper and more familiar. If you do not have mustard, leave it out and add an extra teaspoon (5 ml) of vinegar for a little brightness.

Try another cola-style drink. A caffeine-free cola can be used in the same volume. Root beer gives the glaze a more vanilla-forward, spiced flavor, so it will taste different rather than like a direct substitute. If using a less sweet soda, taste the simmered glaze and adjust the brown sugar by a tablespoon (about 12 g) at a time.

Make a citrus version. Add 1 teaspoon (5 ml) finely grated orange zest to the glaze after simmering. The fresh citrus aroma brightens the brown sugar without changing the basic cooking steps. Avoid adding a large amount of juice, which can thin the glaze and make it take longer to reduce.

Storage and Reheating

Refrigerate leftover ham within 2 hours of serving. Remove the meat from the bone if convenient, divide it into shallow airtight containers, and refrigerate for 3–4 days. Store extra glaze separately if it has not been in contact with the ham or used brush; otherwise, chill it with the leftovers and use it within the same window. Freeze sliced ham in a tightly sealed freezer-safe container or bag for about 2–3 months for best quality. Thaw it in the refrigerator, not on the counter.

To reheat a portion, place slices in a covered baking dish with a spoonful of water or reserved glaze and warm in a 300°F (149°C) oven until hot throughout. Reheat leftovers to 165°F (74°C), checking with a food thermometer. For a single serving, a microwave works: cover the slices, heat in short intervals, and turn or rearrange them so they warm evenly, then verify the temperature. Repeated reheating can dry the meat, so warm only the amount you plan to serve.

Frequently Asked Questions

Can I use a spiral-cut ham?
Yes. Use the same glaze, but skip scoring and keep the ham cut side down while it heats. Spiral slices can dry faster than an intact ham, so keep it tightly covered for the first part of baking, brush glaze lightly over the surface, and check the temperature early.

Can I make the glaze ahead?
Yes. Prepare it up to 3 days ahead, cool it, and refrigerate it in a covered container. Rewarm it gently in a saucepan until brushable, adding a teaspoon or two of water if needed. Keep glaze intended for serving separate from any glaze or brush that has contacted the ham during cooking.

Should I pour cola into the roasting pan?
No; this recipe uses cola in the glaze and water in the roasting pan. Water creates moisture under the covered ham without adding extra sugar that may scorch on the bottom. If you pour cola in the pan, the drippings will be sweeter and may burn as the liquid reduces.

What if I do not have a roasting rack?
Set the ham on a bed of thick onion slices or use a heatproof rack that fits inside the pan. The aim is to keep the ham slightly above the water and drippings, not submerged. A deep baking dish covered securely with foil also works if it can safely hold the ham.

Why is my glaze runny?
It may need a few more minutes at a gentle simmer. Remember that it thickens as it cools, so stop when it lightly coats a spoon rather than cooking it down to a very sticky candy. If it is already on the ham, continue glazing in thin layers; the oven will help the coating set.

Can I cook a smaller ham with this recipe?
Yes, the glaze quantity is generous enough for a smaller ham. Keep the oven temperature the same, but reduce the covered heating time and begin checking the thermometer earlier. Cooking time depends on the ham’s shape and starting temperature, so use the internal temperature, not the clock alone, to decide when it is ready.

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

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