Coke Glazed Spiral Ham: The Southern Holiday Secret

Introduction

Did you know that Coca-Cola was originally invented as a patent medicine in the late 19th century? While it may not cure ailments today, Southern home cooks have known for decades that it is the “cure” for dry, salty holiday hams. Search interest for “soda glazed ham” spikes by nearly 300% during Easter and Christmas, and for good reason.

This recipe for Coke Glazed Spiral Ham utilizes the unique chemistry of the soda to create a masterpiece. The phosphoric acid (pH of approx. 2.5) in the soda helps break down muscle fibers to tenderize the meat, while the high sugar content creates a lacquer-like, mahogany glaze that caramelizes perfectly in the oven. It transforms a standard grocery store spiral ham into a sticky, sweet, and savory centerpiece that rivals any expensive honey-baked order.

Ingredients List

To achieve the sticky, caramelized bark without burning, we need real sugar. Here is your curated shopping list.

The Ham:

8–10 lb Spiral Sliced Ham: Bone-in.¹
- Critical Spec: Ensure it is “City Ham” (pre-cooked/cured), not “Country Ham” (which is excessively salty and dry). The bone adds moisture and flavor during heating.

The Braising Liquid:

1 Can (12 oz) Coca-Cola Classic:
- Warning: Do not use Diet Coke or Coke Zero. Artificial sweeteners break down under high heat and become bitter. You need the high fructose corn syrup or cane sugar for the Maillard reaction (browning).

The Sticky Glaze:

1 Cup Brown Sugar: Packed. Provides the molasses depth.
1 Tablespoon Dijon Mustard: The emulsifier that adds tang.
¼ Cup Orange Juice: Adds brightness to cut the heavy sugar.
1 Teaspoon Cinnamon & ½ Teaspoon Cloves: The holiday spice profile.
½ Cup Coca-Cola: (Additional, for the glaze reduction).

Substitutions:

Soda: Dr. Pepper offers a fruitier, spiced profile (cherry/plum notes). Root Beer offers a sassafras/vanilla profile. Both work chemically the same as Coke.
Mustard: Spicy Brown Mustard works if you want a sharper bite.

Timing

Ham is already cooked; we are essentially just heating it up.

Preparation Time: 15 minutes.
Cooking Time: 12–15 minutes per pound (approx. 2 hours).
Glazing Time: 20 minutes (high heat blast).
Total Time: Approx. 2.5 hours.

Data Insight: Spiral sliced hams lose moisture twice as fast as whole hams due to the increased surface area. The “Coke Steam” method below is essential to counteract this drying effect.

Step-by-Step Instructions

Step 1: The Temper and Prep

Remove the ham from the refrigerator 1 hour before cooking.

Why? Heating a cold ham takes longer, drying out the outer layers before the center is warm.
Preheat: Set oven to 325°F (165°C). Place ham, cut-side down, in a roasting pan.

Step 2: The Soda Bath

Pour the 12 oz can of Coke directly over the ham.

Seal: Cover the ham tightly with heavy-duty aluminum foil. Ensure there are no gaps.
The Science: The Coke at the bottom will boil, creating a flavored steam chamber that keeps the spiral slices moist while heating.

Step 3: The Slow Heat

Bake for 12–15 minutes per pound.

Goal: You want an internal temperature of 100°F to 110°F before you start glazing. Do not fully heat it yet.

Step 4: The Glaze Reduction

While the ham bakes, combine the brown sugar, Dijon mustard, orange juice, spices, and the extra ½ cup of Coke in a small saucepan.

Simmer: Bring to a boil, then reduce heat and simmer for 5–8 minutes.
Consistency: It should reduce by half and become syrupy. It will thicken more as it cools.

Step 5: The Caramelization

Remove ham from the oven. Increase oven temperature to 400°F (200°C).

Uncover: Discard the foil. Brush the ham generously with half the glaze, getting in between the slices.
Bake: Bake uncovered for 10 minutes.
Repeat: Brush with the remaining glaze. Bake for another 10 minutes until the outside is dark, bubbly, and crisp.
- Watch Closely: Sugar burns fast. If the edges get too dark, pull it out.

Step 6: Rest

Let the ham rest for 15–20 minutes before serving. The glaze will harden into a candy-like shell as it cools.

Nutritional Information

This is a holiday indulgence. Estimated breakdown per serving (4 oz meat + glaze):

Nutrient	Amount	% Daily Value
Calories	350 kcal	–
Total Fat	12g	18%
Carbohydrates	18g	6%
Sugars	16g	–
Protein	35g	70%
Sodium	1200mg	52%

Data Insight: Cured ham is inherently high in sodium.² The addition of the sugary glaze balances the salt on the palate (sweet/salty combo), but it does not reduce the sodium content. Drink plenty of water!

Healthier Alternatives for the Recipe

Customize your Glazed Ham for specific needs:

Lower Sodium:
- Soak Trick: Soak the ham in plain water for 2 hours before cooking to leach out some of the curing salt. Pat dry before baking.
Lower Sugar:
- Use Zero Sugar Cola for the steaming liquid (Step 2).
- Use a Brown Sugar Monk Fruit blend for the glaze (Step 4). Note: It won’t caramelize as hard as real sugar, but the flavor will be similar.

Serving Suggestions

This ham is the king of the buffet.

Classic Sides: Scalloped Potatoes and Green Bean Casserole.
The Acid: Pineapple rings or a citrus salad help cut through the rich, salty meat.
Leftovers: Save the bone! It is essential for making Ham and Bean Soup or Split Pea Soup later in the week.

Common Mistakes to Avoid

Ham is expensive; don’t ruin it.

Using Diet Coke:
- The Error: Using artificial sweeteners.
- The Result: A bitter, metallic aftertaste.
- The Fix: Use Classic Coke (Red can).
Overcooking:
- The Error: Baking until it hits 165°F.
- The Result: Ham jerky.
- The Fix: The ham is already cooked. You just want to warm it to 140°F total.
Basting Too Early:
- The Error: Glazing from the start.
- The Result: The glaze slides off into the bottom of the pan before it can set.
- The Fix: Only glaze in the last 20 minutes.

Storing Tips for the Recipe

Leftover ham freezes beautifully.

Refrigeration: Store sliced ham in an airtight container for 3–5 days.³
Freezing:
- Method: Wrap slices tightly in plastic wrap, then foil, or place in a vacuum-seal bag.
- Duration: Good for up to 3 months. Thaw in the fridge.

Conclusion

Coke Glazed Spiral Ham is a testament to Southern ingenuity. It takes a humble pantry staple—soda—and uses it to solve the age-old problem of dry holiday meat. The result is a centerpiece that is glistening, deeply flavorful, and incredibly easy to execute. It’s the sweet-and-salty star of the table.

Summary: A bone-in spiral ham steamed in Coca-Cola and finished with a sticky brown sugar, mustard, and Coke reduction glaze.⁴

Ready to carve?

Pop the top! Rate this recipe 5 stars if you loved the sticky glaze, and leave a comment below: are you Team Coke or Team Dr. Pepper? Subscribe for more holiday classics!

FAQs

Can I make this in a Slow Cooker?

Yes. Place ham in the slow cooker. Pour the can of Coke over it. Cook on Low for 4–5 hours. About 30 minutes before serving, brush with the glaze mixture (Step 4) and let it cook on High to set slightly (it won’t get crispy like the oven method, though).

Do I really need the Dijon mustard?

Yes. You won’t taste “mustard.” It acts as an emulsifier to bind the sugar and Coke together, and provides a necessary acidic tang to balance the extreme sweetness.

How much ham do I need per person?

For a bone-in spiral ham, estimate ¾ pound per person. This accounts for the weight of the bone and provides some leftovers.