Baked ham, cooked low and slow with brown sugar, mustard, and cola has been in my recipe file for years. Honestly, I don’t remember how many times I’ve made this ham – I stopped counting a long time ago. It’s the crowning glory on my Easter table and is Tom Turkey’s sidekick for Thanksgiving. Truth be told, a beautiful, flavorful ham is pretty much a requirement on a southern table for holidays or important celebrations since it’s easy to make, feeds a crowd, and people just love it. 
Speaking of celebrations, this spring something special is happening with this ham. My boys have asked me to go over the recipe with them so they can get the full scoop on how to make it for Mother’s Day! I am just tickled because number one, they are thoughtful enough to make lunch for me and number two, they are using one of my recipes. Actually, I know they have their own taste buds in mind, but I don’t care. I am just thrilled that they want to show some love to their mama and want to make Mother’s Day special for me.
Brown Sugar Mustard Baked Ham
Ingredients
- 1 10 pound spiral cut ham
- 3/4 cup brown sugar
- 2 tablespoons whole grain mustard
- 1 tablespoon dijon mustard
- 1 can Coca Cola
Instructions
- Heat oven to 325 degrees.
- Place ham, cut side down in a roasting pan. Trim any excess fat.
- Mix in a small bowl, brown sugar and mustards. Gently pat mixture over ham. Pour cola in bottom of pan. Cover ham with tin foil sealing around edges of roasting pan. Place in oven and cook for 1 hour and 30 minutes.
- Remove tin foil from ham. Baste ham with juices and place back in oven for 15 minutes. Baste ham a second time and continue to cook for 15 more minutes. Remove ham from oven and let rest for 15 minutes.
- Slice ham from bone and place on serving platter. Spoon over additional dripping is desired. Store remaining slices of ham in airtight container in refrigerator.
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Colleen
Beautiful! I want to jump right and devour the whole thing. It’s been way too long since I’ve had a good Southern ham!
Donya
Thanks Faith! There’s nothing like it, right.
Thanks so much for stopping by.
XO,
~Donya
Candice
Beautiful ham! Would this work well with a semi-boneless ham instead of a spiral ham? We live in a rural area and spiral hams are not as plentiful and I never recognize the brand which steers me away. Do you have a particular brand of spiral ham that you prefer? Thank you.
Donya
Hey Candice. Thanks for the sweet comment. First off, yes, the glaze will work on any ham. Once you slice it, you might want to drizzle over some of the dripping just for extra flavor. I usually buy my ham from Smithfield. I hope this helps. Let me know how your dish turns out!
XO,
~Donya
Mariah
This was AMAZING. I used a can of Dr. Pepper instead of Coke. The best ham I ever had, and so easy!!! Thank you for a new family favorite!!!
Donya
Thank you Mariah!I am so glad you like the recipe and made it “your own” with the cola switch.
Merry Christmas!!
XO,
~Donya
Jo Ann
I only have Coke Zero meaning sugar free. Will this work as well?
Donya
Hey Jo Ann. You can give it a try. The sugar helps really adds to the flavor of the ham, so it might be off a bit.
Happy Easter!
Karen
What a scrumptious way to make a spiral ham your own! Our family is small so we’ll try this ham recipe for Christmas. Pineapple casserole is a must-have accompaniment too. Thanks for your inspiration, Donya!
Donya
You are so welcome, Karen!
Happy Thanksgiving to you and your family.
~Donya
Eva Marie Everson
This is the BEST ham I have ever baked! Thank you so much!
Donya
You are so welcome!
Have a great rest of the year.
~Donya
Misty
Can this be done in a crockpot?
Donya
Hey Misty!
As long as you can fit the ham in the crockpot, I think it will work. You might want to baste it a couple of times to get a thick glaze on it.
Happy Easter!
~Donya
Lenora
My ham is a Smithfield spiral smoked ham fully cooked and glazed. It weighs about10.25 pounds. Will this be okay to use with this recipe. Thank You
Donya
Hey there!
Yep, your ham sounds perfect for this recipe.
Happy Easter,
~Donya
Karen
I noticed that you are cooking it cut side down, but my family has usually cooked on the side. Is there a big difference?
Donya
Karen,
I do it that way to that the cut side doesn’t dry out and it fits in my pan/oven better that way. I hope this helps.
Have a great day,
~Donya