Ham: The foundation of this spectacular dish. We recommend an 8-10 pound whole ham, preferably bone-in, as the bone adds extra flavor and moisture during cooking. A pre-cooked ham makes preparation even simpler, requiring only reheating and glazing to perfection. Its rich, savory notes are the perfect canvas for our sweet and tangy glaze.

Cola: This isn’t just any ingredient; it’s the secret weapon of our glaze! Approximately two cups of your favorite carbonated cola (regular, not diet, for the sugar content) will work wonders. The sugars in the cola caramelize beautifully, creating a deep, glossy finish and a unique sweetness that sets this ham apart from others.

Brown sugar: A full cup of packed brown sugar is essential for providing a rich, molasses-like sweetness and enhancing the glaze’s depth. It contributes significantly to the beautiful, sticky caramelization that coats the ham, offering a comforting and familiar flavor that pairs perfectly with the cola.

Dijon mustard: Just one tablespoon of Dijon mustard delivers a crucial tangy counterpoint to the sweetness of the cola and brown sugar. Its sharp, slightly spicy flavor cuts through the richness, balancing the overall taste profile of the glaze and adding a gourmet touch.

Ground cloves: A single teaspoon of fragrant ground cloves infuses the glaze with a warm, inviting, and aromatic spice. Cloves are a classic pairing with ham, and their distinct flavor complements the sweetness of the glaze, adding a layer of complexity and a traditional holiday feel.

Achieving a perfectly moist and flavorful Cola Glazed Ham relies on a couple of key techniques. First, before you even think about applying the glaze, take a moment to score the surface of the ham. Using a sharp knife, carefully make shallow cuts in a diamond pattern across the fat cap. These incisions are not just for aesthetics; they are crucial for allowing the cola mixture to penetrate deeper into the meat, ensuring that every bite is imbued with the incredible sweet and savory flavors of the glaze. This scoring also helps the fat render more evenly, contributing to a tender ham.

Secondly, the art of basting is paramount for a truly rich, caramelized exterior. Once you’ve applied the initial glaze, remember to use a reliable basting brush to evenly coat the ham with the luscious pan juices every 30 minutes throughout the baking process. This consistent basting ensures that the glaze builds up in layers, creating that irresistible sticky, glossy, and slightly crispy crust that makes Cola Glazed Ham so famous. Don’t rush this step; patience with basting will be rewarded with a ham that is visually stunning and incredibly delicious, with a beautiful balance of flavors and textures.

• Ham – Substitute with pork shoulder: If ham isn’t available or you’re looking for a slightly different flavor and texture, a pork shoulder (often labeled as pork butt) makes an excellent alternative. It has a similar fatty texture and rich flavor profile, making it highly suitable for slow roasting and glazing. The cola glaze will work just as beautifully to caramelize and flavor the pork shoulder, yielding a tender and delicious result.

• Cola – Substitute with root beer: For a different but equally delicious flavor, swap out the cola for root beer. Root beer offers a distinct sarsaparilla and vanilla flavor that provides a similar sweetness and a delightful caramel-like depth to the glaze. It still helps tenderize the meat and create that desirable sticky exterior, offering a unique aromatic twist.

• Brown sugar – Substitute with honey: If you prefer a more natural sweetener or a different kind of sweetness, honey is a fantastic substitute for brown sugar. Honey contributes its own unique floral notes and a smooth, syrupy texture to the glaze. It will still provide excellent caramelization and a wonderfully sticky coating, offering a slightly lighter yet equally appealing flavor profile.

• Dijon mustard – Substitute with whole grain mustard: For those who enjoy a bit more texture and a robust, earthy tang, whole grain mustard is a superb replacement for Dijon mustard. It offers a similar piquant flavor that balances the sweetness of the glaze, but with the added visual appeal and textural pop of the whole mustard seeds, enhancing the gourmet feel of the dish.

• Ground cloves – Substitute with ground allspice: If you’re out of ground cloves, or simply wish to explore a slightly different spice note, ground allspice is an excellent alternative. Allspice boasts a similar warm and spicy flavor, reminiscent of cloves, cinnamon, and nutmeg combined. This makes it a perfect stand-in, capable of mimicking the desired aromatic complexity in the glaze without missing a beat.

• Allow the ham to cool completely to room temperature before attempting to store it. This critical step helps prevent condensation from forming inside the packaging, which can lead to a soggy texture and significantly accelerate spoilage. Patience here ensures a better quality product later.
• For easier storage and future meal planning, slice the ham into manageable, individual or family-sized portions. This prevents you from having to thaw and reheat the entire ham every time you want a slice.
• Wrap each portion tightly in plastic wrap, followed by a layer of heavy-duty aluminum foil. Ensure there are absolutely no air pockets, as air exposure is the enemy of freshness and can lead to freezer burn or oxidation of flavors.
• Place the well-wrapped portions into an airtight container or a robust, freezer-safe bag. It’s highly recommended to label each package clearly with the date of storage. This simple practice helps you keep track of its freshness and ensures you consume it within the recommended timeframe.
• For short-term storage, the ham will keep beautifully in the refrigerator for up to 3-5 days. If you plan for longer preservation, move it to the freezer, where it can maintain its quality for up to 2 months. Beyond this, while still safe, its texture and flavor might start to degrade.
• When you’re ready to enjoy your stored ham, if frozen, remember to thaw it gradually in the refrigerator overnight. This slow thawing process ensures even reheating and helps maintain the ham’s original delicious flavor and tender texture. Avoid thawing at room temperature for food safety.
• To reheat, you can use the oven at 325°F (165°C) until it’s warmed through, typically about 10-15 minutes per pound for larger pieces. For smaller, quicker reheating needs, a microwave can be used. Always add a splash of extra cola or broth (chicken or vegetable) to the dish before reheating to keep the meat moist and prevent it from drying out.
• Don’t limit yourself to just slices! Dice leftover ham and incorporate it into delicious soups, vibrant salads, hearty omelets, or even scrambled eggs. The unique cola glaze adds a fantastic flavor twist to these everyday dishes, making them more exciting.
• If you happen to have any leftover glaze, don’t discard it! Store it separately in an airtight container in the refrigerator. This versatile sauce can be used to baste other meats, drizzled over roasted vegetables for a sweet kick, or even added to stir-fries.
• As a final food safety reminder, always give your stored ham a thorough check for any signs of spoilage before consuming. If it exhibits an off smell, unusual discoloration, or a slimy texture, it is always best to err on the side of caution and discard it.

• Oven Method: This is often the preferred method for reheating ham, as it helps retain moisture and can even re-crisp the glaze slightly.

  1. Preheat your oven to a gentle 325°F (165°C). A lower temperature prevents the ham from drying out.
  2. Place the leftover ham, whether a single slice or a larger portion, in a baking dish. To ensure it stays incredibly moist and flavorful, add a generous splash of cola, chicken broth, or even apple juice to the bottom of the dish.
  3. Cover the dish tightly with aluminum foil. This creates a steamy environment that prevents the ham from drying out during reheating.
  4. Heat for approximately 10-15 minutes per pound for larger pieces, or until the internal temperature reaches a safe and delicious 140°F (60°C). Use a meat thermometer for accuracy.
  5. For the last 5 minutes of heating, remove the foil to allow the glaze to re-caramelize and become slightly crispy, enhancing the texture and flavor.

• Microwave Method: For a quick and convenient reheating option, especially for smaller portions.

  1. To ensure more uniform heating and prevent hot spots, slice the leftover ham into evenly sized pieces.
  2. Arrange the slices in a microwave-safe dish and add a small amount of liquid – a splash of cola or water works well to add moisture.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent to allow steam to escape.
  4. Heat on medium power for 1-2 minutes per slice, checking frequently to avoid overcooking and rubbery ham.
  5. Let it rest for a minute after heating; this allows the heat to distribute evenly and the ham to reabsorb its juices before serving.

• Stovetop Method: Excellent for single servings or when you want to achieve slightly crispy edges on your ham slices.

  1. Slice the ham into manageable pieces, ideally about ¼ to ½ inch thick.
  2. Heat a non-stick skillet over medium heat and add a small amount of butter or olive oil. The fat will help prevent sticking and add flavor.
  3. Once the pan is hot, add the ham slices to the skillet. Pour in a bit of cola or chicken broth around the ham.
  4. Cover the skillet and heat for about 3-4 minutes per side, or until the ham is thoroughly warmed through. The cover will help steam the ham and keep it moist.
  5. For delicious crispy edges, remove the cover for the last minute of cooking, allowing the liquid to evaporate and the ham to brown slightly.

• Slow Cooker Method: Perfect for reheating a larger portion of ham, especially if you need to keep it warm for an extended period, such as for a buffet or party.

  1. Place the leftover ham, whole or in large chunks, into the slow cooker.
  2. Add a small amount of liquid – a cup or so of cola or apple juice works wonderfully to keep it moist and add flavor.
  3. Cover and set the slow cooker to low heat.
  4. Heat for 1-2 hours, or until the ham is thoroughly warmed through to your desired temperature.
  5. Stir or turn the ham occasionally if possible to ensure even heating and that all parts are bathed in the flavorful liquid.

• Roasting pan: A sturdy, large, and deep roasting pan is indispensable for this recipe. It’s designed to comfortably hold your entire ham, ensuring even cooking as heat circulates around it. Crucially, its depth also allows it to capture all the precious, flavorful juices that render from the ham and drip from the glaze, which are then used for basting.

• Basting brush: A good quality basting brush (silicone is easy to clean) is essential for applying the delicious cola glaze mixture evenly and thoroughly over the entire surface of the ham. This ensures that every inch of the ham is well-coated, allowing the glaze to build up and caramelize beautifully, yielding maximum flavor and a gorgeous finish.

• Mixing bowl: A medium to large mixing bowl is needed to effortlessly combine the simple yet potent ingredients for the glaze: the cola, brown sugar, Dijon mustard, and ground cloves. It allows you to whisk them together into a smooth, consistent mixture ready for basting.

• Measuring cups: Accurate measuring cups are vital for precisely portioning the liquid ingredients like cola and the packed brown sugar. Correct measurements ensure the glaze achieves the perfect balance of sweetness and tang, which is key to the recipe’s success.

• Measuring spoons: Small but mighty, measuring spoons are used for accurately measuring potent spices like ground cloves and the Dijon mustard. Using the right amount ensures the correct balance of spice and tang in the glaze without overwhelming the other flavors.

• Oven: Your reliable oven is the primary cooking appliance for this recipe. It provides the consistent, dry heat necessary to slowly bake the ham at 325°F (165°C), allowing it to cook through evenly while the glaze caramelizes to perfection on the outside.

• Knife: A large, sharp knife, specifically a carving knife, is essential for scoring the ham before baking and then for expertly slicing it into clean, even portions after it has rested. A sharp knife makes the job easier and results in a more presentable dish.

• Cutting board: A sturdy cutting board provides a stable and sanitary surface for both scoring the raw ham and for resting and slicing the beautifully baked ham. Choose one with a juice groove to catch any delicious drippings.

• Aluminum foil: While optional, aluminum foil is a handy tool. It can be used to loosely tent the ham if you notice the glaze is browning too quickly, preventing it from burning while the interior finishes cooking. It’s also great for covering the ham during the resting period.

• Tongs: Large, heat-resistant tongs are useful for safely handling the ham when you’re positioning it in the roasting pan and for carefully transferring it from the oven to the cutting board after baking. They offer a secure grip on a large piece of meat.

• Oven mitts: Safety first! A reliable pair of thick oven mitts or heat-resistant gloves are absolutely essential for safely handling hot equipment, such as the roasting pan, when placing it into and removing it from the scorching hot oven. They protect your hands from burns.

• Meat thermometer: Though not explicitly listed in the original, a meat thermometer is highly recommended for ensuring the ham reaches the safe internal temperature of 140°F (60°C). This tool guarantees your ham is perfectly cooked and safe to eat, preventing overcooking and ensuring juiciness.

Pre-mix the glaze: A fantastic time-saver is to combine all the glaze ingredients – the cola, brown sugar, Dijon mustard, and ground cloves – the night before you plan to cook. Whisk them together in a bowl, cover it, and refrigerate. This simple step saves you valuable minutes on preparation day, allowing you to focus on other aspects of your meal.

Use a pre-cooked ham: To significantly reduce overall cooking time and simplify the process, opt for a pre-cooked ham from your local butcher or grocery store. Since it’s already cooked, your primary goal will be to reheat it thoroughly and allow the glaze to caramelize, cutting down on baking time and ensuring it’s tender and juicy with less effort.

Line the pan: For incredibly easy cleanup, always remember to line your roasting pan with heavy-duty aluminum foil before placing the ham in it. The sticky, caramelized glaze can be notoriously difficult to clean, but a foil lining will collect all the drips and baked-on sugars, allowing for a quick and effortless disposal after your meal.

Baste efficiently: When it’s time to baste, ensure you have a good quality basting brush at hand. This tool allows you to quickly and evenly coat the entire surface of the ham with the delicious glaze, minimizing the time the oven door is open and maintaining a consistent cooking temperature.

Resting time: While the beautifully glazed ham is resting (a crucial step for juicy meat!), utilize this time wisely. Instead of simply waiting, use these 10-15 minutes to finish preparing your side dishes, set the table, or whip up a quick sauce. This maximizes efficiency and ensures everything is ready to serve hot and fresh at the same time.