The idea of cooking ham in cola sounds like something your grandmother invented to use up leftover soda, and honestly, she was onto something. The sugar and acidity in the cola do something remarkable to the outside of the ham as it roasts – it caramelizes into this deep, sticky, almost lacquered crust that tastes far more sophisticated than the ingredient list suggests.
This version adds cherry jam and warm spices to the glaze, which gives it a glossy, jewel-toned finish and a fruity depth that works beautifully against the saltiness of the ham. It’s the kind of centerpiece that looks like you made a real effort, and the leftovers make sandwiches that are genuinely better than the main event.
If you’re planning a full ham spread, the ultimate baked Easter ham is worth looking at too – a different glaze approach but the same showstopper result.
Why This Tastes Great
- Cola and brown sugar create a natural caramel glaze that’s thick, glossy, and addictive.
- Cherry jam adds vibrant color and fruity depth.
- Warm spices give the glaze festive richness without making it heavy.
- The natural saltiness of the ham cuts the sweetness perfectly.
Equipment Needed
- Large roasting pan with rack
- Small saucepan
- Basting brush
- Meat thermometer
- Foil
- Serving platter
Serves & Timings
Serves: 8–10
Prep time (active): 15 minutes
Cook time (active): 2 hours 15 minutes
Additional passive time (rest): 20 minutes
Total time (approx): 2 hours 50 minutes
Ingredients
For the Ham
- 1 bone-in ham, about 8–9 lb (3.5–4 kg)
- Whole cloves (optional for studding)
- 1 tbsp neutral oil
For the Cherry Cola Glaze
- 1 cup cola (regular, not diet)
- ½ cup cherry jam or preserves
- ½ cup packed dark brown sugar
- 2 tbsp honey or maple syrup
- 1 tbsp Dijon mustard
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp black pepper
- Pinch of cayenne (optional for mild heat)
For Garnish
- Fresh or maraschino cherries
- Thyme or rosemary sprigs
Method
- Preheat oven to 325°F (160°C). Place the ham on a rack in a roasting pan. If it has a rind, score it in a diamond pattern and stud with cloves if desired. Brush with oil.
- Roast uncovered for 1½ hours (10–12 minutes per pound) until heated through.
- Make the glaze: Combine cola, cherry jam, brown sugar, honey, mustard, and spices in a saucepan. Simmer over medium heat for 10–12 minutes, stirring occasionally, until thickened and syrupy.
- Strain for smoothness (optional) or leave cherry bits for a rustic look.
- Brush the ham generously with glaze. Return to the oven for 30–40 minutes, basting every 10 minutes until deeply glossy and caramelized.
- Rest for 20 minutes before slicing. Garnish with fresh cherries and herbs.
Tips & Variations
- Swap cherry jam for cranberry jelly for a more tart finish.
- Use Dr Pepper or Cherry Coke for extra depth.
- Add a splash of bourbon or orange juice to the glaze for a grown-up twist.
- For smaller hams (4–5 lb), halve the glaze ingredients and reduce roasting time to about 1½ hours total.
For more ham ideas, the pineapple ginger ham and the mulled wine and plum glazed ham use the same technique with completely different flavor profiles.
Compact Nutrition (Per Serving, Approx.)
Calories: 460
Protein: 38 g
Carbohydrates: 25 g
Fat: 22 g
Sugar: 20 g
Sodium: 1,250 mg
FAQ
Can I use boneless ham?
Yes, just reduce the cooking time slightly since boneless hams heat through faster.
Does the cola really make a difference?
Absolutely. The sugar and acidity in cola help caramelize the glaze beautifully and tenderise the outer layer of the ham.
Can I make the glaze ahead?
Yes, make it up to 3 days ahead and store in the fridge. Reheat gently before brushing over the ham.
Can I use diet cola?
No, it won’t caramelize properly. You need the sugar in regular cola for the glaze to work.
If you love the cherry and meat combination, the cherry balsamic glazed pork tenderloin is a quicker weeknight version of the same flavor profile.
Irresistible Cherry Cola Ham With a Spiced Brown Sugar Glaze
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Ingredients
Equipment
Method
- Preheat oven to 325°F (160°C). Place the ham on a rack in a roasting pan. If it has a rind, score it in a diamond pattern and stud with cloves if desired. Brush with oil.
- Roast uncovered for 1½ hours (10–12 minutes per pound) until heated through.
- Make the glaze: Combine cola, cherry jam, brown sugar, honey, mustard, and spices in a saucepan. Simmer over medium heat for 10–12 minutes, stirring occasionally, until thickened and syrupy.
- Strain for smoothness (optional) or leave cherry bits for a rustic look.
- Brush the ham generously with glaze. Return to the oven for 30–40 minutes, basting every 10 minutes until deeply glossy and caramelized.
- Rest for 20 minutes before slicing. Garnish with fresh cherries and herbs.
Nutrition
Notes
Tips & Variations
- Swap cherry jam for cranberry jelly for a more tart finish.
- Use Dr Pepper or Cherry Coke for extra depth.
- Add a splash of bourbon or orange juice to the glaze for a grown-up twist.
- For smaller hams (4–5 lb), halve the glaze ingredients and reduce roasting time to about 1½ hours total.
FAQ
Can I use boneless ham?Yes, just reduce the cooking time slightly since boneless hams heat through faster. Does the cola really make a difference?
Absolutely. The sugar and acidity in cola help caramelize the glaze beautifully and tenderise the outer layer of the ham. Can I make the glaze ahead?
Yes, make it up to 3 days ahead and store in the fridge. Reheat gently before brushing over the ham. Can I use diet cola?
No, it won’t caramelize properly. You need the sugar in regular cola for the glaze to work.
