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The Ultimate Coke Glazed Spiral Ham: A Sweet, Sticky, & Unforgettable Centerpiece
There’s a certain magic that happens in the oven when humble, fizzy cola meets the savory, salty richness of a spiral-sliced ham. The result is Coke Glazed Spiral Ham—a dish that sounds deceptively simple but delivers a symphony of complex, comforting flavors. This isn’t just a recipe; it’s a tradition-in-the-making, a guaranteed crowd-pleaser that transforms a convenient pre-sliced ham into a glossy, deeply flavorful masterpiece with a sticky-sweet glaze that caramelizes into a beautiful mahogany crust.
For generations, cooks in the American South have known the secret power of cola as a braising liquid and glaze base. The carbonation helps tenderize the meat, while its unique blend of caramel sweetness, vanilla, and citrus notes creates a foundation for a glaze that is far greater than the sum of its parts. Paired with brown sugar, a touch of mustard for balance, and the warm fragrance of cloves, it elevates the ham from a simple protein to the undisputed star of your holiday table, Sunday supper, or special gathering. This recipe honors that tradition while providing foolproof, step-by-step guidance to ensure your ham is juicy, flavorful, and coated in a glaze that your guests will want to eat by the spoonful.
The beauty of this Coke Glazed Ham lies in its elegant simplicity. With minimal hands-on effort, you achieve maximum impact. The pre-sliced ham does most of the work for you, allowing the glaze to seep between every layer, ensuring every bite is infused with sweet, tangy, and savory notes. Forget dry, bland ham. This method guarantees a succulent, tender interior protected by a stunning, crackly-glazed exterior. Let’s walk through how to create this iconic dish, along with tips, variations, and the fascinating story behind why it works so perfectly.
The Story Behind the Soda: Why Coke and Ham Are a Perfect Pair
The practice of cooking meat with soda pop is a proud piece of American culinary ingenuity, particularly in the barbecue belt. While the exact origins are murky, it gained popularity in the mid-20th century as cola became a ubiquitous pantry staple. The science, however, is clear: cola is an excellent tenderizer and flavor carrier.
The carbonic acid in the soda gently breaks down proteins at the surface, allowing the meat to become more tender. More importantly, cola’s signature flavor profile—a closely guarded blend of vanilla, cinnamon, citrus oils, and of course, caramel—provides a ready-made spice cabinet in a bottle. When reduced, these flavors concentrate into a complex, sweet, and slightly tangy syrup that clings beautifully to the ham’s surface. When combined with brown sugar, it creates a glaze with incredible depth, far beyond what sugar and water could achieve alone. It’s a shortcut to layers of flavor, a little trick that feels like a well-kept secret but is joyfully shared from one home cook to another.
Ingredients for Coke Glazed Spiral Ham
For the Ham:
- 1 (7-9 pound) fully cooked, spiral-sliced ham
- 1 ½ cups (12 oz) cola (not diet)
- 1 cup packed dark brown sugar
- ½ cup Dijon mustard
- ⅓ cup apple cider vinegar
- 2 tablespoons unsalted butter
- 1 teaspoon freshly ground black pepper
- 20-30 whole cloves (optional, for studding)
For Garnish (optional):
- Fresh rosemary sprigs
- Orange or apple slices
Equipment You’ll Need
- A large roasting pan with a rack
- Aluminum foil
- A medium saucepan
- A whisk
- A sharp knife (for scoring, if needed)
- A basting brush or spoon
- A meat thermometer (highly recommended)
Step-by-Step Instructions
1. Prep the Ham and Oven. Start by preheating your oven to 325°F (165°C). Remove the ham from its packaging and place it, flat/cut-side down, on a rack set inside a large roasting pan. If your ham has a fatty cap, use a sharp knife to score it in a diamond pattern, about ¼-inch deep. This allows the glaze to penetrate and creates attractive edges that will crisp up. If using cloves, gently press them into the intersections of the scores or dot them across the surface for a classic, aromatic touch.
2. Create the Coke Glaze. In a medium saucepan over medium heat, combine the cola, dark brown sugar, Dijon mustard, apple cider vinegar, butter, and black pepper. Whisk constantly until the sugar dissolves and the mixture comes to a gentle simmer. Let it simmer for 8-12 minutes, stirring occasionally, until it has reduced by about a third and thickened to a syrup-like consistency that will coat the back of a spoon. Remove from heat. This reduced glaze is the flavor powerhouse.
3. The Initial Bake and Baste. Pour about 1 cup of the cola glaze evenly all over the surface of the ham, trying to get it between the slices. Pour the remaining ½ cup of plain cola into the bottom of the roasting pan (this will create steam and keep the ham moist). Tent the ham loosely with aluminum foil, ensuring it’s sealed around the edges of the pan. Place in the preheated oven and bake for about 10-12 minutes per pound (for a pre-cooked ham), or until the internal temperature reaches 110-120°F. About 45 minutes before the total cooking time is up, remove the ham from the oven and carefully peel back the foil.
4. Glaze and Caramelize. Increase the oven temperature to 400°F (200°C). Using a basting brush or spoon, generously apply a thick layer of the reserved reduced glaze all over the ham, getting into the slices. Return the ham to the oven, uncovered, for 15-20 minutes. The glaze will bubble, darken, and become beautifully sticky and caramelized. Keep a close eye on it to prevent burning. You can apply one more coat halfway through this high-heat phase for an extra-thick glaze.
5. Rest and Serve. Once the glaze is set and glossy, carefully remove the ham from the oven. Tent it loosely with foil again and let it rest for 20-30 minutes before carving. This crucial step allows the juices to redistribute, ensuring every slice is moist. The residual heat will also continue to cook the ham gently to the perfect final serving temperature of 140°F. Transfer to a platter, garnish with fresh rosemary and citrus slices if desired, and serve with any remaining warmed glaze on the side.
Pro Tips for the Perfect Glazed Ham
- Ham Selection: A “fully cooked,” “spiral-sliced” ham is key for convenience and even flavor distribution. Bone-in tends to have more flavor, but boneless is easier to carve.
- Say No to Diet Soda: The sugar in regular cola is essential for caramelization and body in the glaze. Diet or zero-sugar sodas will not work properly.
- Don’t Skip the Vinegar: The apple cider vinegar is not optional. It provides the necessary acidic balance that cuts through the sweetness and enhances all the other flavors, preventing the glaze from being one-dimensionally sugary.
- The Two-Temp Method: Starting low and covered steams the ham to juicy perfection. The final high-heat blast, uncovered, is non-negotiable for achieving that sticky, crackly glaze finish.
- Glaze Management: Reserve about ½ cup of the reduced glaze before you start basting. The glaze in the pan with the ham juices becomes delicious but thinner; the reserved glaze stays thick and perfect for the final glossy coat and for serving.
Creative Variations & Serving Suggestions
While the classic version is unbeatable, feel free to play with the glaze:
- Spicy Twist: Add 1-2 teaspoons of smoked paprika or a few pinches of cayenne pepper to the glaze.
- Bourbon Coke Glaze: Replace ¼ cup of the cola with bourbon for a rich, adult twist.
- Citrus Zest: Add the zest of one orange to the glaze for a bright, fresh note.
This Coke Glazed Spiral Ham is incredibly versatile. It’s the quintessential centerpiece for Easter, Christmas, Thanksgiving, or any celebratory feast. Serve it alongside classic accompaniments like:
- Creamy mashed potatoes or scalloped potatoes
- Buttery dinner rolls or biscuits to soak up the glaze
- A crisp, green vegetable like roasted asparagus, green beans almondine, or a simple salad
- Sweet potato casserole or homemade mac and cheese
And let’s talk leftovers! This ham makes the best sandwiches, diced for omelets or breakfast hash, chopped into split pea or bean soup, or stirred into cheesy scalloped potatoes.
Frequently Asked Questions
Can I use a different soda?
Yes! Dr. Pepper, root beer, or even cherry cola work wonderfully and will impart their own unique flavor profile.
How do I store and reheat leftovers?
Store sliced ham in an airtight container in the refrigerator for up to 5 days. Reheat individual slices gently in a covered skillet with a splash of water or broth to prevent drying out, or in the microwave covered with a damp paper towel.
My glaze is too thin. How can I thicken it?
If your glaze hasn’t reduced enough, simply simmer it longer in the saucepan. You can also make a quick slurry with 1 teaspoon of cornstarch and 1 tablespoon of cold water, whisk it into the simmering glaze, and cook for 1-2 minutes until thickened.
Can I make this in a slow cooker?
Absolutely. Place the ham in a large slow cooker. Pour the un-reduced glaze ingredients over it. Cook on LOW for 4-5 hours. For the sticky finish, transfer the ham to a foil-lined baking sheet, brush with a reduced glaze (you’ll need to make a separate batch or reduce the juices from the cooker), and broil for 3-5 minutes.
Creating a Coke Glazed Spiral Ham is more than following a recipe—it’s embracing a piece of flavorful, homespun culinary history. It’s about achieving that breathtaking, glossy presentation and the collective “wow” when you bring it to the table. With its perfect balance of sweet, salty, tangy, and savory, this ham promises not just a meal, but a memorable experience. So, grab a bottle of cola and let’s make some magic.
Coke Glazed Spiral Ham
An incredibly flavorful, juicy spiral ham with a sticky-sweet Coca-Cola glaze that caramelizes into a beautiful mahogany crust. Perfect for holidays and special gatherings.
Ingredients
Equipment
Method
- Preheat oven to 325°F (165°C). Place the spiral ham, flat-side down, on a rack in a roasting pan. If desired, score the fat cap and stud with cloves.
- Make the glaze: In a saucepan, combine cola, brown sugar, Dijon, vinegar, butter, and pepper. Simmer for 8-12 mins until reduced and syrupy. Remove from heat.
- Pour about 1 cup of the glaze over the ham. Add ½ cup plain cola to the pan bottom. Tent ham tightly with foil.
- Bake for about 10-12 mins per pound, or until internal temp is 110-120°F. About 45 mins before done, remove ham and uncover.
- Increase oven to 400°F (200°C). Brush ham generously with reserved thick glaze. Return to oven, uncovered, for 15-20 mins until glaze is caramelized.
- Remove ham. Tent loosely with foil and rest for 20-30 mins before carving. Serve with any extra warmed glaze.
Notes
Do not use diet soda. The vinegar is crucial for balancing sweetness. Resting is key for juicy slices. Leftover ham is excellent for sandwiches, soups, and breakfast dishes.
