Crockpot Ham with Coke
This crockpot ham with coke is sweet, tangy and sticky, with a glaze that comes from just a few pantry staples. The cola and brown sugar keep the ham moist, and the slow cooker frees up the oven for your sides.
10
servings10
minutes5
hoursA fully cooked ham heats slowly in cola, brown sugar and mustard. The liquid reduces into a sweet, sticky glaze.
Ingredients
1 fully cooked bone-in or boneless ham, 4 to 5 lb
1 can (12 oz) cola
1 cup packed brown sugar, divided
2 tablespoons Dijon mustard
1 tablespoon yellow mustard
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon black pepper
1/2 cup pineapple juice
1 tablespoon apple cider vinegar
1 tablespoon butter
Whole cloves for studding (optional)
Directions
- Choose a ham that fits in a 6 quart slow cooker with the lid closed. Trim it if you need to.
- Pat the ham dry and rub half the brown sugar all over it. Press in whole cloves if you like.
- Place the ham in the slow cooker, cut side down.
- Whisk the cola, pineapple juice, Dijon, yellow mustard, ground cloves, cinnamon, pepper and vinegar and pour over the ham.
- Cover and cook on LOW for 4 to 5 hours, basting once an hour if you can, until the ham reaches 140 degrees F.
- Remove the ham to a platter and tent with foil.
- Pour the cooking liquid into a saucepan and add the remaining brown sugar and butter.
- Simmer 8 to 10 minutes until reduced by half and syrupy.
- Brush the glaze over the ham, slice and serve with the extra glaze.
Notes
- This ham is fully cooked, so you are only reheating it to 140 degrees F. Do not cook it 8 hours or it will dry out. Leftovers keep 4 days in the fridge and freeze for 2 months. Use the bone for soup.
Why cola works in a ham glaze
Cola brings sugar, acid and a hint of spice, which is a good base for a ham glaze. It keeps the surface moist while the ham heats, and it reduces into a sticky syrup that clings to every slice.
The slow cooker does the rest. A fully cooked ham just needs to be warmed gently, and low heat does that without drying the outside the way a hot oven can.
It also makes serving easy. The ham comes out of the pot soft and juicy, so it carves in clean slices with very little effort.
Ingredient notes
Ham: Buy a fully cooked, bone-in or boneless ham that fits your cooker. A shank or butt portion works well. A spiral ham is fine too, but it dries faster, so check it early.
Cola: Use regular cola, not diet. The real sugar is what gives the glaze body and color.
Brown sugar: It deepens the glaze and helps it caramelize. Pack it in the cup for accuracy.
Mustard: Dijon and yellow mustard balance the sweetness with tang and give the ham a rounder flavor.
Pineapple juice: A splash adds fruity acidity that pairs well with the pork and the cloves.
Cloves and cinnamon: A little ground clove and cinnamon give the glaze the warm, holiday scent of a classic baked ham. Measure carefully, since too much clove can taste medicinal and bitter.
Tips for a juicy, glossy ham
Do not overcook: The most common mistake is cooking a precooked ham for too long. Four to five hours on LOW is enough. Use a thermometer and pull it at 140 degrees F.
Reduce the glaze: The liquid in the pot is thin. Simmer it on the stove for ten minutes to make a syrupy glaze.
Rest the ham: Let it sit under foil for 10 to 15 minutes before slicing. The juices stay in the meat.
Use a thermometer: Hams are easy to overheat. A probe thermometer in the thickest part tells you when it is ready at 140 degrees F, and keeps you from guessing.
Swaps and variations
Use root beer or ginger ale in place of cola for a different sweetness. Add a few pineapple rings under the ham for a classic touch. Maple syrup can replace half the brown sugar. For heat, add a spoonful of chipotle in adobo to the glaze.
Do not use a raw or uncooked ham with this method, since it needs a longer cook and a higher internal temperature.
For a smoky twist, use bourbon in place of half the pineapple juice. For a bright, citrus glaze, swap the pineapple juice for orange juice and add a little zest.
What to serve with it
Serve with scalloped potatoes, green beans, mac and cheese, dinner rolls and a fruity salad. Spoon the extra glaze over the slices. Leftovers are wonderful in sandwiches with mustard.
Keep the table classic with potatoes and vegetables, and let the sticky ham take center stage.
Storing and reheating
Refrigerate sliced ham with some glaze in a covered container for up to 4 days. Reheat slices in a covered skillet with a splash of water, or in the microwave at 70 percent power.
Freeze slices in glaze for up to 2 months. Use the ham bone for soup or beans.
Slice leftover ham before storing, since it carves more neatly when cold.
Do not wrap the ham while it is still hot. Let it cool for a short time before storing so the surface stays glossy and does not steam.
Crockpot Ham with Coke at a glance
- Prep time: 10 minutes
- Cooking time: 5 hours
- Servings: 10 servings
- Ingredients: 12, led by fully cooked bone-in or boneless ham, (12 oz) cola, packed brown sugar, Dijon mustard
Tips for Crockpot Ham with Coke
This ham is fully cooked, so you are only reheating it to 140 degrees F. Do not cook it 8 hours or it will dry out. Leftovers keep 4 days in the fridge and freeze for 2 months. Use the bone for soup.
Crockpot Ham with Coke FAQ
How long does Crockpot Ham with Coke take?
Crockpot Ham with Coke takes 5 hours of cooking after 10 minutes of prep.
How many people does Crockpot Ham with Coke serve?
This recipe makes 10 servings.
What do I need to make Crockpot Ham with Coke?
12 ingredients, led by fully cooked bone-in or boneless ham, (12 oz) cola, packed brown sugar, Dijon mustard. Amounts are in the recipe card above.
