1poundhambone-in recommended (see tips for choosing the right size for you)
¼cupCoca Colaplus more as needed*
½teaspoonsmooth dijon mustard
1Tablespoonpacked brown sugar
Put the number of pounds of your ham into the portion scaler at the top of this recipe card to get the right glaze amounts.
Preheat oven to 325°F. Place a ham largest cut side down inside of a roasting pan with high sides.
In a bowl stir together the dijon, brown sugar, and coke. Pour it over the ham and rub the sugar into the ham as best as possible.
Cover the roasting pan TIGHTLY with foil and bake for 30 minutes. Remove the foil and baste the ham all over with the juices from the pan. Recover, keeping the foil as tight as possible and repeat every 30 minutes until cooked.
Remove the foil and baste the ham again. Bake uncovered for 15 minutes to help the glaze get crisp. Take the ham out of the oven and let it rest for 15 minutes before slicing and serving.
The roasting rack is entirely optional in the roasting pan. I like it because it helps the ham stay crisper and become roasted instead of baked.
If you choose to do an uncut ham, use a sharp knife to score the fatty top about ¼" deep. Make 3-4 lines going one direction, the criss-cross them with 3-4 lines in the opposite direction, making diamonds in the top. Cook it with the fat side up.
When you pour the glaze over the ham, it won't be fully smooth. The brown sugar will settle in the bottom of the bowl a bit, so just rub what you can into the ham at the beginning.
Fully cooked hams cook roughly based on weight; 15 minutes per pound. Use the guide below to find the cooking time for yours.
*If you notice that the glaze is getting too thick, add an extra ¼ cup of Coca-Cola to the pan before basting.
Cook Times for Ham by Weight:
6 pounds = 90 minutes (1 ½ hours)
7 pounds - 105 minutes (1 hour 45 minutes)
8 pounds = 120 minutes (2 hours)
9 pounds = 135 minutes (2 hours 15 minutes)
10 pounds = 150 minutes (2 hours 30 minutes)
11 pounds = 165 minutes (2 hours 45 minutes)
12 pounds = 180 minutes (3 hours)
If your ham weighs somewhere in between, round down for your cook time. As long as the ham is tightly covered the whole time, it will finish reaching the desired 140°F internal temperature during resting.