The result is a ham that’s consistently more moist and tender than oven-roasted versions, because the moist heat of slow cooking prevents the exterior from drying out the way dry oven heat can. Spiral-cut ham is particularly well-suited to this method — the glaze seeps between every pre-cut slice, flavoring the ham all the way through rather than just coating the outside. Leftover ham, which there will be from a joint this size, is versatile and keeps well, making this recipe one of the most practical investments of cooking time you can make.
Ingredient Notes
Fully cooked spiral ham is the ideal choice for this recipe. Spiral-cut hams are pre-sliced in a continuous cut that spirals around the bone, which means the cola glaze can flow between the slices during cooking and infuse the entire ham with flavor rather than sitting only on the surface. A bone-in ham delivers more flavor than boneless — the bone contributes depth to the braising liquid as it heats — but boneless works perfectly well and is easier to carve. Look for a ham in the 6 to 8 pound range, which fits comfortably in most large crockpots. If you need to use a larger ham, you may need to trim a small section off one end so the lid can close fully.
Cola — one standard 12 oz can or slightly less than 2 cups — is the foundation of the braising liquid. Classic Coca-Cola or Pepsi both work. The flavor differences between cola brands are subtle enough that any standard cola will produce excellent results. As noted above, regular cola is preferred over diet for the glaze.
Brown sugar deepens the caramel sweetness of the glaze and helps it thicken. Dark brown sugar produces a more molasses-forward, almost toffee-like glaze depth. Light brown sugar creates a lighter, cleaner sweetness. Either is appropriate; the choice comes down to personal preference. Three-quarters of a cup is the right quantity to balance the savory elements without making the dish taste like dessert.
Honey adds a silky quality to the glaze that brown sugar alone can’t fully replicate, and a subtle floral sweetness that rounds out the flavor. A quarter cup is the right proportion alongside the brown sugar. If you’re out of honey, pure maple syrup substitutes directly and adds a pleasant earthy note.
Dijon mustard is the element that keeps the glaze from tipping too far into sweetness. Its clean, slightly sharp tang cuts through the richness of the sugar, honey, and cola and adds a savory complexity that’s not identifiable as mustard in the finished dish — just as a well-balanced flavor. Two tablespoons is the right amount. Yellow mustard can substitute for a milder result.
Ground cloves are optional but genuinely excellent here. Cloves and ham are a traditional pairing with deep historical roots in American and European holiday cooking, and for good reason — the warm, slightly pungent spice of cloves complements the sweetness of the glaze and the saltiness of the ham with a precision that’s difficult to achieve with any other single spice. One teaspoon ground cloves in the glaze is the right quantity: present, aromatic, but not dominant.
Ingredients
1 fully cooked spiral-cut ham, 6–8 lbs
2 cups (approximately one 12 oz can) regular cola
¾ cup brown sugar (light or dark)
¼ cup honey
2 tbsp Dijon mustard
1 tsp ground cloves (optional but recommended)
Step-by-Step Instructions
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