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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64 comments:

Whitney Pulliam said...

Could you do this in a crockpot minus the bag?

MonkeyPants said...

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

Mandy Rivers - South Your Mouth said...

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.

Mandy Rivers - South Your Mouth said...

Love the name :) See above...

MonkeyPants said...

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

Danelle M said...

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

Whitney Pulliam said...

Great thanks so much that makes sense!

Anonymous said...

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.

Mandy Rivers said...

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.

Anonymous said...

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

Anonymous said...

Would this work for a spiral cut ham? My ham last year turned out to be really dry... I don't want to run into that mishap again!

Mandy Rivers said...

I'm not 100% sure but I wouldn't think it would do well sitting in that much liquid. I have had better luck cooking spiral hams "face down" in the pan - maybe try that if you cook one again and see if it helps keep it from drying out.

Kelley @ TheGrantLife.com said...

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!

Marabella said...

Why would this not work as well for a spiral cut ham? Isn't the only difference the fact that it has been partially sliced? I have a 12 lkb spiral cut that i am planning on making using your recipe since it sounds awesome. Wouldn't the glaze partially sink between the slices if baked on its side? ome? If the ham is baked with cut side down, what would happen? With all the self basting, I can't imagine the ham would be dry. You could also secure the slices with thick string which will keep the slices from moving during the cooking. Then, of course, you need to remember to cut it off before serving

Anonymous said...

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

Mandy Rivers said...

I'm still concerned about this amount of liquid for a pre-cut ham (it will zip right into those slices which won't yield the same results of a solid ham). If it were me, I'd omit the cola and cook it face-down but if you decide to give it a shot, I'd love to hear how it turns out :)

Anonymous said...

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

Anonymous said...

Would a boneless ham work cuz this soumds so good!

April said...

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.

Mandy Rivers said...

Yes, I think so!

Mandy Rivers said...

Don't be scared! You'll do great!

Anonymous said...

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

Anonymous said...

Hi!! This recipe sounds delish!!! Just a little concern... I haven't had really any experience with cooking a ham. I've used a spiral ham that included the glaze but it dried out(probably over-cooked and used coca-cola and pineapples-maybe too much juice also?) but either way I want to try using a ham like the one you've shown in the recipe. Only thing..i'm not sure how to "trim" the ham( cutting the fat off?) I'm afraid I would cut too much or not know what to trim..Can you please advise on the best method for this or any articles that may help? Thanks sooo much!!

Mandy Rivers said...

Absolutely!

Mandy Rivers said...

Yes, that will probably work :)

Mandy Rivers said...

See the my comment above on October 22nd. I think that might help explain it a little better :)

The only time I've ever enjoyed a spiral ham was when I cooked it just long enough to heat it through. I think whole or half hams are always way better and don't dry out.

lukebandit said...

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!

lukebandit said...

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

Mandy Rivers said...

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 :)

Liz Fenstemaker said...

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!

Mandy Rivers said...

I think cloves would be lovely!

Anonymous said...

will a ham shank work

Heather McCurley said...

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?

Mandy Rivers said...

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!

Mandy Rivers said...

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.

Anonymous said...

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

Mandy Rivers said...

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

Anonymous said...

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

Mandy Rivers said...

Go for it! I bet it would be great!

jbug0884 said...

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!

Anonymous said...

Made this on Christmas. Exceptionally moist and sweet.

Anonymous said...

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

Anonymous said...

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

Anonymous said...

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?

Mandy Rivers said...

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

Mandy Rivers said...

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

Anonymous said...

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

Anonymous said...

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?

Mandy Rivers said...

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!

Camilla Viteo said...

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"!

TanyaAV said...

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!!

Elaine said...

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.

Anonymous said...

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?

Mandy Rivers said...

I think so! Give it a shot!

Anonymous said...

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

Charlotte Williams said...

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.

Mandy Rivers said...

Yes, a picnic ham is the same thing :)

Anonymous said...

15times 11 lol

Charlotte Williams said...

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.

Ros said...

This sounds so perfect..... but knowing how bad coke/pops are for our bodies, what could you substitute? Molasses/oj mix??? My mouth is watering?

Anonymous said...

This glaze makes an awesome ham gravy as well!!

Anonymous said...

Omg

Anonymous said...

Not a super huge fan of dijon, wonder if spicy brown would work or would it be too strong of a mustard?

sanam arzoo said...

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