Delicious, moist, tender ham, that smells wonderful while cooking, and everyone always asks for recipe. I’ve heard many times, The best ham I’ve ever had!”
Note: Can also substitute root beer, Dr Pepper, lemon lime soda or ginger ale.
Coca Cola Glazed Ham with Brown Sugar and Dijon
Prep time: 10 min
Cook time: 2 hour 30 min
Yield: About 12+ servings
- 1 (6 to 8 pound) fully cooked, shank-end half ham
- 1 to 2 cups light brown sugar, firmly packed
- 1/2 cup Dijon mustard
- Sliced pineapple, optional
- Whole cloves, optional
- Cherries, optional
- 1/2 can of (regular) Coca-Cola Classic
Preheat the oven to 350 degrees F. Line a roasting pan that is just large enough for the ham with aluminum foil to help with clean-up. Add another section of aluminum foil for wrapping loosely around the ham.
Score the ham into a crosshatch pattern and, if desired, stud the intersections of the crosshatches with whole cloves. Place the ham cut side down into the aluminum foil tub. Mix 1 cup of the brown sugar and mustard together to form a thick paste and smear it all over the ham. Use 2 cups if you like it sweeter. If you are going to use pineapple, you can substitute most or all of the mustard with the pineapple juice – also very delicious. Add pineapple slices if desired, and using a toothpick, decorate the center of the pineapples with a cherry.
Pour the cola carefully over and around the ham, pull the foil up loosely around the ham and bring it together, but in a manner that you can easily get into it because you are going to be basting. Bake at 350 degrees F for roughly about 18 minutes per pound, or until the center of the ham reaches slightly over 140 degrees F on an instant read thermometer, basting occasionally. Check the instructions on your brand of ham for their recommendations as different companies do give variations on baking.
If desired, unwrap the ham and place it under the broiler to brown, with the door ajar, about 5 minutes, watching it carefully. Remove ham to cutting board and allow to cool. Mine was browned enough to suit me.
Plate the ham and pour the pan drippings all over the top, or to make a pan gravy, plate the ham and drizzle on a few spoons of the drippings. Tent loosely with foil to keep warm. Transfer the remaining pan drippings to a skillet, bring to a boil, stir in 1 to 2 tablespoons of butter to add richness, and let reduce and thicken slightly. Place into a gravy boat or pourable vessel to pass at the table.