October 7, 2013

Coca-Cola Glazed Ham with Brown Sugar and Dijon

There’s really not much out there that I love more than baked ham. And when I’m done with it, there’s nothing but a bare bone left. This is the lifespan of a ham at my house:

  • Bake the ham, have it for supper
  • Fry up some slices for breakfast the next day
  • Make some sammiches for lunch
  • Chop it up to make ham salad for lunches throughout the following week
  • Use the bone in a pot of bean soup the next weekend
  • Give the dog the bone
I like to make ham two different ways. I either bake it in a baking bag with a can of Coke (because it’s wicked easy and bastes itself) or I make a glaze with dijon mustard, brown sugar and orange juice (because I love the sweetness with the little bite from the mustard). When I asked on the facebook page which recipe y’all would rather have, it was almost a dead tie. So, I decided to combine the two methods and see what happened.

And, you know what happened? I came up with my new favorite way to bake a ham! I got the best of both worlds… the ham was super moist from baking in the bag, the flavors were amazeballs and it was the easiest thing E V E R. No basting, no fidgeting, no fooling, it was wicked easy AND it was a delish flavor combination. That’s a win/win in my book all day long!


Coca-Cola Glazed Ham with Brown Sugar & Dijon
1 10-12 pound bone-in, cured ham*
1 extra large (or “turkey size”) oven bag (holds 8-25 lbs)
1/2 cup brown sugar
1/3 cup dijon mustard
1 large orange, washed and cut into 6 wedges (optional)
1 can Coca-Cola

Trim any excess skin and/or fat from the ham. Using a sharp knife, score the ham in a diamond pattern making 1/4-inch deep slices.  Don't fret over getting this perfect - mine certainly wasn't!

Place the ham (on its side – not face down) in the oven bag set in a large roasting pan. Roll the sides of the bag down so that the bag is open wide and you can get your hands around the ham easily.

Combine brown sugar and dijon mustard in a small bowl and stir until thoroughly combined. Rub sugar mixture all over ham.

Place orange wedges in the bottom of the bag around the ham. Pour the coke into the bag (don’t pour the coke over the ham or it will wash the sugar mixture off – just pour it in near the bottom of the ham).

“Puff up” the bag a little by gathering air or blowing into the bag so that the bag isn't touching the ham. Making sure to keep a “loose fit” around the ham, close the bag tightly with the provided tie. You should end up with what looks something like a two-day old mylar balloon with a ham inside it. Using a small, sharp knife, make three small slits in the top of the bag for ventilation (don’t skip this step or the bag will burst wide open and the ham won’t be able to self-baste).

Move your oven rack just low enough that the bag won’t touch the upper elements in your oven then bake at 350 degrees for 2-2.5 hours (2.5-3 hours if using a 13-15 pound ham) or until nicely browned and caramelized.

Remove ham from oven and rest, inside the bag, for 30 minutes before serving.

*Do not use a spiral sliced ham with this recipe.



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This recipe was featured at the Weekend Potluck!

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65 comments:

  1. Could you do this in a crockpot minus the bag?

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    1. I'm sure you could and it would probably be lovely but it won't be the same as this... it will boil in all the liquid and won't self-baste.

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    2. Great thanks so much that makes sense!

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  2. Could you do this in a crock pot with the crock pot bag?

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    1. Thanks Mandy! Guess I'll have to hitch up my MonkeyPants & fire up the old oven 'cause that ham looks great!!!

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  3. I love baking ham and having all the leftovers! This looks fabulous!

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  4. This sounds fabulous but I just want to make sure I've understood the trimming part. If I've understood, all the skin gets taken off as well as most of the fat then, what I cut the pattern into is the thin layer of fat left on the ham. Or do I remove ALL the fat and cut into the meat of the ham? Thanks.

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    1. You are absolutely correct! You want to leave some fat on... say between 1/8 and a 1/4 of an inch. You might have some areas on your ham that have no fat or skin (just a cured "rind"), just score those parts the same as you score the fat.

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    2. Brilliant. Thanks very much. :) Niki. from New Zealand

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  5. I found this recipe through Pinterest and oh my! Im so glad I did! It looks amazing! Ill have to try it this year! I am doing a roundup of unique Thanksgiving ideas and I would love to add this, if possible. Either way, thanks for the recipe!

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  6. I bought a half a ham which is 11 lbs will that work ?

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  7. Do you have to use the oven bag?? Could I cook it and baste it every few minutes and have the same end result?

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  8. Would a boneless ham work cuz this soumds so good!

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  9. I'm a 6-day-a-week vegan who NEVER cooks meat anymore and I have never baked a ham before in my life! BUT - I am a southern transplant in California, so when my friends come over they expect some south in their mouth. I'm hosting my book club's Christmas meeting this year, so I"m gonna give this ham a try...but I'm a little scared.

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  10. Ihis was the Bomb, we did it for Thanksgiving and it was great!!!!!

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  11. I have a 20 lb. ham that I would like to do. Would I have to double the recipe for the ham? I noticed the recipe is for a 10 to 12 lb. ham. I will use oven bag. thanks! I need this info by in the morning!

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    1. please email the answer to lukebandit@gmail.com. thank you.

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    2. I'll shoot you an email too but in case anyone else was wondering about it... yes, double the glaze and amount of coca-cola. The recipes makes a good bit of glaze but it's better to have too much than not enough. Also, bake the ham for about 3-3.5 hours or until the internal temperature is at 140 degrees. You're really just heating it through and making the outside bits browned and caramelized and gorgeous :)

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    3. This glaze makes an awesome ham gravy as well!!

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  12. Wondering if cloves would be good with this or flavor overkill? Have you ever tried it with them or are they more of a north thing with ham? : ) I love the idea of the combined flavors - mustardy sweet ~yum! Thanks for the recipe!

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  13. will a ham shank work

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    1. Yep! If you're not buying a whole ham, you're getting a half (duh, right?)... the half is either the shank or the butt end. Either way, as long as you've got a bone, you're good to go!

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  14. Yes, would also like to know about the ham shank. But my mother is allergic to mustard and I was wondering if you knew of anything that would make a good substitute?

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    1. See above about the shank. About the mustard.... I was going to suggest prepared horseradish but it may cause a reaction too as they are similar. The dijon brings some acid and creaminess to the table. Maybe use a creamy vinaigrette dressing or mix together mayo and white wine with a splash of lemon juice.

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  15. Question...Should I cover the large roasting pan?

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    Replies
    1. No, you want the bag to be puffed up and a lid would smoosh it down.

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  16. Don't have a can of cola? Could I use Dr. Pepper?

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  17. I used this recipe for my Christmas ham and it was the best ham I ever tasted. The only change I made was I skipped the oranges and used a can of pineapple rings pouring the juice over the ham and placing pineapples over the ham held in place with toothpicks half way through the cooking process. This prevented me from washing off the brown sugar mixture. Thanks for the delicious recipe!

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  18. Made this on Christmas. Exceptionally moist and sweet.

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  19. It sounds wonderful...do you think I can use diet cola?

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    Replies
    1. Hmmmmm.... I'm pretty sure it would taste different but it should technically work the same.

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  20. How long should I cook an 11 pound spiral honey glazed ham if it has to bake for 15 minutes per pound

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  21. Am having a large crowd making both ham and turkey but I don't have enough room in my oven could I use this recipe in a large electric roaster. Would you still use the cooking bag?

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    1. I can't think of a reason it wouldn't, though if it were me, I'd cook the turkey in the roaster :)

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    2. Made the ham in the roaster It didn't come out crispy looking like your picture but the taste was wonderful everyone raved about the flavor. Your right the next time think I would do the turkey in the roaster. Still a great recipe. Thanks

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  22. I have a spiral ham and I read your comments about not fixing this recipe on a spiral ham.So what can I glaze it with besides the glaze that comes with it?

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    1. I'd mix equal parts dijon, brown sugar and OJ (say 1/2 cups each) in a saucepan and simmer until it thickens then use that!

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  23. I just HAD to let you know that I made this in addition to our turkey on Thanksgiving. This was the best ham I and my family have ever had! I was able to make a ham gravy with the juices (something I NEVER thought I would do) and it was fan-freakin-tastic!!! My husband, who doesn't care for ham even enjoyed it! Thanks Mandy I feel like we are sisters from another mister lol! Keep rockin"!

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  24. This ham was awesome! I made it at Christmas in addition to our turkey and it was hands down the BEST ham I have ever tasted! Everybody loved it!!

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  25. Made this and it is absolutely delicious - the ham is soooo moist, will definitely use an oven bag from now on when cooking a ham. May try apple juice or Dr. Pepper besides coke.

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  26. Hi Mandy! Would this work with a smaller, 3-4lb boneless half ham if the cooking time was adjusted per lb? And I am also wondering how the ham would turn out if it did not have much fat (because of the trimming). I found your recipe which looks AMAZING, but I already had this ham. What do you think?

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  27. Yay!!! I am so excited to try it, and thanks for your quick reply! :-)

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  28. Wonder how this would work with a smoked picnic. I bought one yesterday on sale and might just try it using honey dijon if I have enough.

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    1. Yes, a picnic ham is the same thing :)

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    2. I did try it and it turned out great. I used the bone to cook a pot of dry limas and they turned out delicious too.

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  29. Mandy, I'm pretty excited I found this in time for Christmas! I made a ham before that did turn out well, but that was three years ago and I can't for the life of me remember where I got the recipe. lol

    The one question I have is about the finished look of the ham in your photo. It looks beautifully browned--will it do that in the oven bag, or should I put the bare ham under the broiler for a minute or two once it's done?

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    1. All the magic happens in the bag! I didn't have to do anything special to get this gorgeous finish. Which is why I LOVE this recipe :o)

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  30. I have a 27# bone in ham that was given to me... yikes!!! how do I cook it? don't think the cooking bag will be big enough...I have always used the spiral sliced precooked ham.. please help me not to ruin this ham...

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    1. Oh, what a gift! Cook it in a large roasting pan covered with foil for about 5 hours at 325 degrees. Make a glaze using this recipe, cooking everything in a saucepan until reduced and thickened. The last hour that the ham bakes, remove the foil and baste with the glaze every 10-15 minutes. Oh, and before you baste with the glaze, collect all those pan juices for greasy rice!

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  31. I'm going to make this on Sunday and I can't wait! Do you ever cook it a different way or with a different glaze?

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  32. I have a ham that has not been cured and was wondering if I could still use this recipe forit. This will be my first time to cook a ham that has not been cured so I'm a little nervous.

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    1. You mean a fresh pork ham? As in, one big pork roast? If so, no, I don't think it would be very good. But I have a killer recipe I can give you. Let me know if it's a fresh pork ham or shoulder you have.

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  33. Thanks for a great recipe, Mandy!
    This is the first time I am cooking a ham, I have a 10.5lb spiral ham for Christmas. Could I prepare it the same way by cutting open the roasting bag and basting it in the bag for the last hour? Or should I just roast it in a pan using your listed ingredients?

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    1. Sorry, but you can't use a spiral ham in this recipe. Spiral hams can't handle being cooked this long. Go by the heating instructions on the packaging.

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  34. Could I use 12 oz of Pepsi from a bottle?

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Hi there! While I'm not able to respond to every comment, I try hard to answer any questions that haven't been addressed in the post, recipe or in other comments. And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y'all! - Mandy

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