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Astonishing 8-Minute Glazed Holiday Ham with a Cola Twist

Glazed Holiday Ham with a Cola Twist
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Create a show-stopping holiday ham with a unique, sweet, and sticky glaze featuring the subtle caramel notes of cola. This recipe delivers a tender, flavorful centerpiece that surprises and delights your guests.

Ingredients

Scale
  • 1 fully cooked bone-in or boneless ham (about 8-10 lbs)
  • 1 (12 ounce) can cola soda
  • 1 cup brown sugar, packed
  • 1/2 cup pineapple juice
  • 1/4 cup Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice

Instructions

  1. Preheat your oven to 325°F (160°C). Place the ham cut-side down in a roasting pan.
  2. In a medium saucepan, combine the cola, brown sugar, pineapple juice, Dijon mustard, apple cider vinegar, Worcestershire sauce, cloves, ginger, and allspice.
  3. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar dissolves.
  4. Reduce the heat to medium-low and simmer for 15 to 20 minutes, stirring occasionally, until the glaze thickens enough to coat the back of a spoon. This is your cola glaze.
  5. Brush about one-third of the glaze evenly over the entire surface of the ham.
  6. Bake the ham for 10 minutes per pound, or until the internal temperature reaches 140°F (60°C) for pre-cooked ham. Baste with more glaze every 30 minutes during the baking time.
  7. For the last 20 minutes of cooking, increase the oven temperature to 400°F (200°C). Brush generously with the remaining glaze every 5 minutes until the ham surface is deeply caramelized and sticky. Watch carefully to prevent burning.
  8. Remove the ham from the oven. Let it rest for 15 to 20 minutes before slicing and serving.

Notes

  • If your ham comes with a glaze packet, discard it; you want this cola glaze.
  • Use a meat thermometer inserted into the thickest part of the ham, avoiding the bone, for accurate temperature reading.
  • For extra caramelization, you can score the fat cap of the ham in a diamond pattern before applying the first layer of glaze.

Nutrition

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