This Cola and Mustard Glazed Ham is baked in the oven with a quick and easy glaze of grainy dijon mustard, brown sugar, a touch of garlic and roasted in a cola bath. It caramelizes splendidly, tastes amazing, and serves up beautifully on your dinner table!
If you are not from the south using coke (as we call cola, soda or pop) may sound a bit strange. But it adds the most unique and wonderful flavors, especially to pork. I even use this magical can of carbonated yum with a boston butt from time to time as well.
You will also find it in another favorite holiday ham – Coke and Jelly Ham! If you have never given it a try, this is the perfect no fail recipe to begin with.
The mixture of sweet brown sugar, a touch of garlic, and grainy mustard make a flavor profile like no other. The coke adds even more deliciousness and bathes the ham to juicy perfection!
What is the difference between a Cured Ham and Fresh Ham?
Fresh Ham is uncured leg of pork and it is uncooked pork roast which must be cooked before serving. You should see “fresh” on the label.
Cured Ham is a leg of pork which can be cured in one of two ways; brined or cured with a dry rub and hung to dry. These hams are most often seen as ready to eat “full cooked” or may require cooking “partially or not cooked”. If they require cooking, they must having cooking instructions on the label.
You can also purchase Cured and Smoked Hams. It really is the same as a cured ham except they are smoked.
What is the best cut of Ham to buy?
For this recipe I recommend a cured half ham. You can readily find these in your grocery store. If you don’t see one just ask the butcher and they will be glad to cut one for you.
A spiral cut ham is beautiful, but the tend to dry out when cooking long enough to get those flavors cooked in nice and good.
A non sliced cured ham has produced the best outcome for me in making this recipe.
How much ham per person?
When buying a bone in ham, calculate 3/4 pound per person. If you use a boneless ham 1/2 pound per person.
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?
I always buy extra, because we love it leftover. It is wonderful sliced for breakfast or cubed in an omelet or casserole. It makes a mean ham sandwich, club or fabulous in a salad. Speaking of salad, make ham salad mixed with some mayo and your favorite seasonings. This gives you options for lunch or a quick dinner.
Recipes to serve with Cola and Mustard Glazed Ham
- Instant Pot Mashed Potatoes
- Baked Macaroni and Cheese
- Instant Pot Garlic Butter Green Beans
- Squash Casserole
- Southern Style Baby Lima Beans
Desserts to Try
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- Coconut Cream Pie
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- Banana Pudding Parfaits
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- No Bake Peanut Butter Cup Pie
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- Coconut Cream Poke Cake
Items you may use to make a baked glazed ham
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Cola and Mustard Glazed Ham
Ingredients
- 8 to 10 pound ham, bone in cured ham
- 1/2 cup brown sugar, firmly packed
- 1/3 cup dijon mustard (I like a grainy or country mustard)
- 1/2 tsp garlic powder
- 1 can cola (like coke)
Instructions
- Preheat oven to 350 degrees.
- Trim excess fat or skin from ham. Score ham in a criss cross or diamond cut along the top of the ham.
- Place the ham in a roasting pan or baking dish.
- In a small bowl combine brown sugar, dijon mustard, and garlic powder until combined. Rub mixture all over ham.
- Pour can of cola (coke) around the bottom of the ham, directly into pan. Do not pour on top of the ham as this will wash all of the rub off.
- Cover ham loosely with foil or lid and place roasting pan in middle rack of oven. Bake for 15 minutes per pound. Remove from oven and let rest for 15 minutes.
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