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Cola-Basted Ham

Cola-Basted Ham

  • Prep

    30 m
  • Cook

    3 h 45 m
  • Ready In

    4 h 45 m
Marc Boyer

Marc Boyer

This recipe calls for a pre-cooked ham, not cured or canned. It takes a bit of attention with frequent basting.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 13 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 665 kcal
  • 33%
  • Fat:
  • 22.6 g
  • 35%
  • Carbs:
  • 41.9g
  • 14%
  • Protein:
  • 69.3 g
  • 139%
  • Cholesterol:
  • 214 mg
  • 71%
  • Sodium:
  • 334 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 325 degrees (165 degrees C).
  2. Place ham fat side down in a shallow pan. Pour cola into pan 1/2 inch deep. Bake 2 to 3 hours, or until ham can easily be pierced with a fork, basting with cola every 15 minutes. Center of ham will read 140 degrees F (60 degrees C) on a meat thermometer. Remove ham from pan and cool.
  3. Increase oven temperature to 375 degrees F (190 degrees C).
  4. Cut away the rind with a sharp knife. Combine sugar, mustard, bread crumbs and enough cola to form a thick paste. Spread paste over entire ham. Place ham on roasting rack in oven and bake 45 minutes longer, basting every 10 minutes, until mustard paste has melted into a dark glaze. Let stand at room temperature 30 minutes before slicing.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

chynook73
50

chynook73

12/7/2003

I just made this for Christmas dinner for 8 guests. All I heard was "WOW!!" I used a 2-liter bottle of vanilla coke for a 12 pound bone in smoked ham. I turned the ham over in the roaster every hour or so to evenly distribute the cola juices. This saved me from having to stay in the kitchen to frequently baste it. I skipped the step with the paste and additional cooking on a roasting rack. This ham is very juicy, not salty at all, and very tasty. When my guests heard how I was making the ham, there was a lot of raised eyebrows. But when it came time to eat...let's just say I never heard them be soooo silent. All their skepticism went away with the first bite. Thank you for posting this recipe and the bellies of my guests thank you!!!!!

MICHELLE_F
35

MICHELLE_F

12/24/2003

I made this ham for my in-laws at Easter this year. What a terrific idea to add cola in the cooking process! I did however tweek it a little. We had 2 half hams that totalled just over 8lbs combined. I scored the top of both hams and poured 2 cans cola over them. (Two cans gave me about a half inch in the bottom of my big roast pan.) I left the lid on and basted about every 15-20 minutes with the cola in the bottom of the ham. I didn't make the recommended paste for our ham but rather did what I usually do when making a ham. Mix together 1 cup brown sugar, 1 tbsp dry mustard, 1 tsp yellow mustard, and enough real maple syrup to make a thick "slurry". The ham was baked in total for 2 hours. During the last half hour is when I brushed on the maple mixture, with the lid off. My partners scepticism about cola and ham together went away with the first bite he had! I didn't tell our guests till after they were done that it was basted with cola...my mother and father-in-law had 5 plates between the 2 of them! The cola was a tasty addition to my old recipe. Thanks so much!

Kamarie
27

Kamarie

1/26/2006

This recipe really is fantastic. The ham was so tender. I did follow the advice of others and omitted the bread crumbs. The result was a beautiful, slightly carmalized, mustard sauce on the outside of the ham. Also, I used cherry cola with a few garlic cloves floating in the pan. I don't even like ham, and I loved this. Thanks for the great recipe.

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