Coca-Cola Glazed Christmas Ham
Coca-Cola glazed Christmas ham is simmered until tender, then roasted with a sticky molasses and mustard glaze. Serves 8 in about 3 hours, mostly hands-off.
Ham is the star of many Christmas tables, and this one has a fun twist: the Coca-Cola helps keep the meat tender and gives the glaze a deep, caramel flavor. Most of the time is hands-off, and the leftovers make great sandwiches. It is the kind of dish that makes the whole house smell like the holidays.
Saúl’s Tip
Use regular Coca-Cola, not diet, because the real sugar is what builds the sticky glaze. Brush the glaze on in layers during the last 30 minutes, so each coat sets before the next one goes on.
Tips for Success
- Choose a mild-cure ham. A heavily salted one may need a pre-boil to remove some salt.
- Keep the simmer gentle. Hard boiling toughens the meat.
- Leave a thin layer of fat on the ham. It carries the glaze.
- Watch the oven closely at the end, because the sugar can burn fast.
Make-Ahead and Storage
Simmer, cool, score and glaze the ham a day ahead and keep it covered in the fridge. Bring it to room temperature, then bake at 350°F for 30 to 40 minutes. Leftover ham keeps in the fridge for up to 4 days.
Variations
- Replace the mustard powder with Dijon mustard for a gluten-free version.
- Stir a spoonful of bourbon into the molasses for extra depth.
- Press a thin orange slice between the cloves for a festive look.
Coca-Cola Glazed Christmas Ham
Ingredients
Instructions
- Take the ham out of the fridge. If it is very salty (check the package), put it in a large pot, cover it with cold water, bring it to a boil, then drain it.
- Put the ham and the halved onion in a large pot. Pour the Coca-Cola over them so the ham is mostly covered.
- Bring the pot to a boil over high heat. Turn the heat down to a gentle simmer (small, lazy bubbles) and set the lid on slightly crooked so steam can escape.
- Simmer for just under 2½ hours. Add about 15 minutes if the ham came straight from the fridge. Check now and then that the liquid is still bubbling gently.
- Near the end of cooking, heat the oven to 450°F. Line a roasting pan with foil.
- Lift the ham out of the pot onto a cutting board or the roasting pan. Let it cool for about 15 minutes, until you can touch it.
- Cut off the skin with a sharp knife, leaving a thin layer of fat on the meat.
- Score the fat: cut shallow lines about ¼ inch deep in a diamond pattern. Press a whole clove into the middle of each diamond.
- Spread the molasses over the fat.
- In a small bowl, mix the mustard powder, turbinado sugar and orange zest. Pat the mixture onto the fat.
- Roast on the middle rack for about 10 minutes, until the glaze bubbles and turns deep brown. Watch it closely, since sugar burns fast.
- Let the ham rest on a cutting board for 15 minutes before slicing, so the juices stay in the meat.
Frequently Asked Questions
Does the ham taste like cola?
It has a faint sweetness and a deep caramel color, but it does not taste like soda. The cola mostly helps the meat stay moist and gives the glaze its shine.
Can I use a bone-in ham?
Yes. Use a raw, cured ham of similar weight and simmer it by weight, about 1 hour for every 2.2 lb. Check that the meat is cooked through before glazing.
How do I make this ham ahead of time?
Simmer the ham, cool it, then score, stud and glaze it. Bake it from room temperature at 350°F for 30 to 40 minutes, raising the heat near the end if the glaze needs more color.
