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This Cola and Mustard Glazed Ham is baked in the oven with a quick, easy glaze of grainy Dijon mustard, brown sugar, and a touch of garlic, then roasted in a cola bath. It caramelizes splendidly, tastes fantastic, and serves up beautifully on your dinner table!
Why you’ll love this Cola Glazed Ham
If you’re not from the South, using Coke (as we call any cola, soda, or pop) might sound a little unexpected. But in our kitchens, this is one of those recipes that gets passed down without ever really needing to be written down. I couldn’t tell you the first time I made it — it’s just always been there, like the ham itself knew what to do.
It’s a staple at holidays and Sunday dinners, and the moment it goes in the oven, the smell alone feels like home. That fizzy, sweet caramel flavor from the cola does something magical to pork. It tenderizes the meat, balances out the salt, and gives you the most beautiful sticky glaze that actually clings to every slice. It’s not overly sweet or fussy, just good, honest flavor that’s been tested by time and always brings folks back for seconds.
Here’s what makes this ham a keeper!
❥ Flavor: Sweetness from real Coca-Cola, balanced with the tang of mustard and a little garlic warmth.
❥ Texture: Tender, juicy slices with a beautifully browned, sticky top.
❥ Simplicity: No complicated steps — just everyday ingredients and a trusty roasting pan.
❥ Presentation: That golden glaze and criss-crossed top make it look like you spent all day on it.
NikkiIngredients
- Bone‑in ham: A butt or shoulder ham works beautifully — bone‑in keeps it juicy.
- Brown sugar: Firmly packed gives better caramelization.
- Dijon mustard: Adds tang to balance the sweetness — grainy or smooth works.
- Garlic powder: Gives subtle savory depth.
- Coca‑Cola: Not diet — the sugar is needed for that glossy, sweet glaze.
How To Make Coca-Cola Glazed Ham
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Score the Ham
Preheat your oven to 325°F. Using a sharp knife, gently score the top layer of the ham in a criss-cross or diamond pattern about ¼ inch deep. This allows the glaze to seep in and gives you that beautiful presentation.
Step 2 | Place in the Roasting Pan
Set the scored ham into a large roasting pan, cut side down and scored side up.
Step 3 | Add the Coca-Cola
Pour the entire can of Coca-Cola into the bottom of the roasting pan. Do not pour it over the ham—keeping it in the bottom steams the ham gently and creates flavorful pan juices.
Step 4 | Mix the Glaze
In a small bowl, stir together the brown sugar, Dijon mustard, and garlic powder until smooth and fully combined. It will be thick and paste-like.
Step 5 | Glaze the Ham
Rub the glaze mixture evenly over the top and sides of the ham. Press it into the scored areas so it soaks into the meat during baking.
Step 6 | Cover and Bake
Cover the roasting pan tightly with foil (or use a lid if your pan has one). Bake the ham on the middle oven rack for about 15 minutes per pound. A 9-pound ham will take about 2 hours and 15 minutes.
Step 7 | Uncover and Baste
Remove the foil during the last 15 minutes of baking.
Spoon some of the pan juices over the ham to baste, then return to the oven uncovered. This step allows the glaze to caramelize and brown beautifully on top.
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Step 8 | Rest and Serve
Once the ham is heated through and the glaze is golden, remove it from the oven. Let it rest for 10 to 15 minutes before slicing. Spoon additional pan juices over the slices before serving.
Variations and Substitutions
- Spicy-Sweet Glaze: Add a pinch of cayenne pepper or a teaspoon of hot honey to the glaze for a subtle heat that balances the sweetness.
- Maple Mustard Ham: Swap the brown sugar for pure maple syrup and use a smooth Dijon mustard. This gives a rich, slightly smoky flavor that’s perfect for fall or winter gatherings.
- Pineapple Cola Ham: Add a few pineapple rings on top before baking, and a splash of pineapple juice in the pan along with the Coke. It brings a bright, tangy twist that pairs beautifully with ham.
- Honey Mustard Glaze: If you’re not a fan of Dijon, use honey mustard instead for a milder, sweeter flavor. It still complements the cola but with a softer tang.
- Boneless Ham Option: This recipe works with a boneless ham, too. Just reduce the cooking time slightly, since boneless hams heat through more quickly.
What is the difference between a Cured Ham and a Fresh Ham?
Fresh Ham is the uncured leg of pork, and it is an uncooked pork roast that must be cooked before serving. You should see “fresh” on the label.
A cured ham has been preserved with salt, sugar, or smoke, sometimes all three. This gives it that classic ham flavor and pink color. Most hams you see at the store, especially those labeled as smoked or spiral-cut, are cured and fully cooked. That means you’re really just reheating them.
What is the best cut of Ham to buy?
For the best flavor and texture, I recommend a bone-in, cured or smoked ham — either the butt or the shank portion.
- The butt end (upper half of the leg) is meatier and a little more tender, but has a tricky bone to carve around.
- The shank end (lower half) is easier to slice and has that classic ham shape, though slightly less meat.
Either one works beautifully in this recipe — it really comes down to whether you want easier carving (shank) or a little more meat (butt). I always say, go with what fits your pan and feeds your people.
How much ham per person?
A good rule of thumb is:
- ¾ pound per person for a bone-in ham
- ½ pound per person for a boneless ham
If you want leftovers (and I always do), bump that up a bit — especially for holiday meals. For a 10-pound bone-in ham, plan to feed about 12 to 14 people comfortably, with enough left for sandwiches the next day.
A bone-in ham is highly recommended for this. Besides, you have a ham bone you can use for soup – like this Collard Green and Black-Eyed Pea Soup or for a pot of Southern Style Collards!
What to do with leftover ham?
Leftover ham is one of those gifts that just keeps on giving. Here are a few of my favorite ways to use it up:
- Ham and Bean Soup – A cozy, hearty soup perfect for cooler days.
- Ham Breakfast Casserole – Toss it into an egg bake with cheese and potatoes for an easy brunch.
- Ham Salad – Chop it fine and mix with mayo, a little relish, and mustard for sandwiches or crackers.
- Ham Fried Rice – Quick weeknight dinner that’s way better than takeout.
- Homemade Mac and Cheese with Ham – Creamy, cheesy comfort food that’s family-approved.
What to Serve with Cola and Mustard Glazed Ham
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Coke Ham (with Brown Sugar and Mustard Glaze)
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Ingredients
- 7 to 10 pound ham - bone in cured or smoked ham (butt or shoulder)
- ½ cup brown sugar - firmly packed
- ⅓ cup dijon mustard - regular or grainy works
- ½ tsp garlic powder
- 12 ounces coca cola - (can of Coke)
Instructions
- Preheat oven to 325℉ degrees.
- Prep the ham: Score the ham in a criss-cross or diamond pattern along the top of the ham (about 1/4 inch deep).
- Place the ham in a roasting pan with the scored side up.
- Pour the coca-cola (coke) around the bottom of the ham, directly into the bottom of the roasting pan.
- In a small bowl combine brown sugar, dijon mustard, and garlic powder until combined. Rub mixture all over ham.
- Cover the ham with foil or lid and place roasting pan in middle rack of oven. Bake for 15 minutes per pound.
- Remove the foil during the last 15 minutes of cooking and baste with the juices from the ham. Then cook for 15 minutes without the foil, to allow the ham to brown nicely on top.
- Remove from oven and baste with the juices. Let the ham rest for 10-15 minutes.
- Transfer to a cutting board and slice. Garnish with fresh parsley and serve with pan juices.
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Let us know how it was!Post originally created on March 16, 2019, and updated with step-by-step images on December 20, 2025.
This is the first time I have ever glazed a ham. And who would have thought to use cola? My ham was amazing! I used a plain Dijon mustard, which is all I had, along with the brown sugar and garlic powder. Thanks for this delicious and very easy recipe.
Oh, I am so glad you gave it a try. I love the flavor the cola adds. Have a very blessed Thanksgiving!
Thank you for the recipe and quick reponse!
Do you put the cut side down directly in the cola or on a rack that sits in the pan?
I put in directly on the pan and pour the cola around it, so that is cooks in the cola.
Ooh Nikki, this looks incredible. Since I’m not a huge ham fan, I never stick with the same recipe and tend to go there easiest route, this however looks like a juicy and delicious winner my friend!! Saving for Easter!
Thank you my friend. I have a few I tend to rotate out. This one is a classic I love and hope you and/or your family does at least lol. My husband feels that way about turkey and I cannot understand – hehe. <3
What a lovely combination of flavors and the result looks delicious!
Thank you so much Carlee! It’s one that I make again and again!
This ham looks AMAZING! I just love a delicious ham dinner with all the sides.
Thank you so much! I agree! I love the sides as much as the ham 😉
My Mom often made her hams like this years ago, when I was a teen back in the stone age! LOL!
I never knew her recipe (I’m sure she didn’t even have a recipe) and yours sounds as if it may be like hers. Anyway I’m going to try your recipe so I’ll have it down pat in time for our Easter dinner ham.
Thank you for sharing, and I love your Blog.
Claudine in Fort Worth, TX
Claudine, this just makes my day a warms my heart! Thank you so much for following along that is why I do this. Please let me know how it goes! Much love, Nikki