This Baked Ham with Rum and Coke Glaze steals the holiday spotlight with its sweet and savory glaze, a distinctive twist that’s always a crowd-pleaser. The bold combination of rum and Coke, elevates the juicy, tender ham and makes every bite unforgettable.
If you’re looking to switch up your traditional holiday ham recipe, give this Baked Ham with Rum and Coke Glaze.
This fun twist on a classic dish is sure-fire hit with family and friends. The combination of rum and Coke in the glaze adds a sweet and savory flavor to the juicy, tender ham. It’s the perfect balance of flavors that will have everyone coming back for seconds. Plus, the rum and Coke glaze is incredibly easy to make, so you can spend less time in the kitchen and more time enjoying the party with your guests.
Related: How To Make and Carve the Juiciest, Bone-In Whole Holiday Ham
Why You’ll Love This Recipe
- Simple preparation, that allows you to focus on the festivities rather than the kitchen.
- Easy to slice and serve.
- So much flavor!
- Complements a range of sides, and leftovers shine in sandwiches, breakfast dishes, and soups.
Ingredients
- Butt Half Bone-In Ham: The meaty centerpiece for your dish. The bone enhances the juiciness and adds additional richness to the ham during cooking.
- Coca-Cola (in the bottom of the roasting pan): The cola at the bottom of the pan creates a steamy environment, keeping the ham moist and adds a sweet and caramelized touch to the glaze.
- Dark Brown Sugar: Brings depth of sweetness and contributes to the glossy caramelization of the glaze.
- Yellow Mustard: Adds a tangy and slightly spicy kick.
- Fresh Lime Juice: Injects a zesty and citrusy brightness, that cuts through the richness of the ham and glaze.
- Dark Rum: Introduces a boozy complexity and depth to the glaze.
- Dry Mustard: Amplifies the mustardy flavor.
- Salt: Balances the flavor of the glaze.
Substitutions
- Dark Brown Sugar: Light brown sugar or maple syrup can be used as substitutes, adjusting quantities to taste.
- Yellow Mustard: Dijon or whole grain mustard can bring a different flavor profile to the glaze.
- Fresh Lime Juice: Lemon juice is a good replacement for a citrusy kick.
- Dark Rum: Non-alcoholic rum extract or apple juice can provide a rich undertone without the alcohol, it will just have less depth of flavor.
How to Make A Baked Ham
- Preheat oven to the proper temperature.
- Bake ham with Coca-Cola poured into the bottom of the roasting pan, tented with aluminum foil. Meanwhile, begin glaze preparations.
- Reduce remaining Coca-Cola for the glaze over medium-low heat, about 40 minutes (watch carefully to prevent from over-reducing). Mix in remaining ingredients and simmer to dissolve.
- After baking the ham, uncover it and begin glazing, brushing every 15 minutes during the last hour of baking.
- Remove the ham once an internal temperature of 110 degrees F is reached if it’s an already cured ham. If you have a partially cooked ham, make sure the internal temperature is 160 degrees F. Allow ham to rest 15 minutes.
- Carve, and serve warm.
Expert Tips
Carving a Butt-Bone-In-Ham, Step-By-Step Instructions
- Begin by placing the ham on a cutting board or other stable surface. You will want to make sure you have plenty of space to work and a sharp carving knife.
- Since the meat is warm, it is more tender and easier to slice.
- Locate the bone in the center of the ham. This is the “butt” bone and it will be surrounded by a large muscle. The muscle will be the main part of the ham that you will be carving.
- Using a sharp carving knife, start by slicing off a thin layer of the skin and fat from the top of the ham. This will allow you to see the muscle underneath and make it easier to carve.
- Begin slicing the ham by making long, thin cuts parallel to the bone. Be sure to slice through the muscle, but not the bone itself. You can make these slices as thin or thick as you like, depending on your preference.
- Once you have carved one side of the ham, flip it over and repeat the process on the other side.
- If there are any small pieces of meat left on the bone, you can use a small paring knife or a fork to scrape them off. (These scraps can be used to make ham sandwiches or added to casseroles or other dishes.)
- Serve the carved ham slices on a platter or individual plates, along with any desired side dishes.
Recipe FAQs
- Why use a bone-in-ham? The bone in a ham adds flavor to the meat, helps retain moisture, adds visual interest, I think it’s easier to carve since the bone can help guide you.
- Can I use a boneless ham with the glaze? Absolutely, use the ham you prefer.
- Is there a way to make this recipe less sweet? Yes, you can reduce the amount of brown sugar in the glaze or use a sugar substitute. Adjust the sweetness to your taste preference.
- Can I make the glaze ahead of time? Prepare the glaze in advance and refrigerate. Reheat before applying to the ham. This is a good time-saver.
- Can I freeze the leftovers? Yes, you can freeze leftover ham for future use. Slice it, wrap tightly, and store in a freezer-friendly container for up to 2-3 months.
Leftover Ham Recipes
- Ham and Havarti Sliders
- Warm and Cheesy Ham Casserole
- Slow Cooker Ham and Bean Soup
- Ham and Cheese Sliders
- Ham and Loaded Baked Potato Soup
- Ham and Biscuits with Red-Eye Gravy
- Ham Strata
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Baked Ham with Rum and Coke Glaze
Equipment
Ingredients
Ham:
- 1 butt half, bone-in ham, 6-9 lbs (1 lb of ham serves 2-3 people)
- 3 cans (12 oz each) Coca-Cola (enough to cover bottom of roasting pan, but not touch ham)
Glaze:
- 2 cans (12 oz each) Coca-Cola
- 3/4 cup dark brown sugar
- 1/4 cup yellow mustard
- 1/4 cup fresh lime juice
- 2 tbsp dark rum
- 1 tbsp ground dry mustard
- pinch of salt
Instructions
- Preheat oven to 325 degrees.
- Bake ham with 3 cans of Coke poured into the bottom of the roasting pan, tented with aluminum foil, for 1 hour. (Coke should cover the bottom the roasting pan, but not touch the ham.) Meanwhile prepare the glaze.1 butt half, bone-in ham, 6-9 lbs (1 lb of ham serves 2-3 people), 3 cans (12 oz each) Coca-Cola
- Reduce 2 cans of Coke for the glaze to 1/2 cup over medium-low heat, about 40 minutes (watch carefully to prevent from over-reducing). Mix in remaining ingredients and simmer to dissolve.2 cans (12 oz each) Coca-Cola, 3/4 cup dark brown sugar, 1/4 cup yellow mustard, 1/4 cup fresh lime juice, 2 tbsp dark rum, 1 tbsp ground dry mustard, pinch of salt
- After baking the ham for 1 hour, uncover it and begin glazing, brushing every 15 minutes during the last hour of baking. (Check to make sure there is still some Coke in the bottom of the pan; add more as needed.) Remove the ham once an internal temperature of 110 degrees F is reached if it's an already cured ham. If you have a partially cooked ham, make sure the internal temperature is 160 degrees F. Allow ham to rest 15 minutes, carve, and serve warm.
Notes
Nutrition
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tryshia says
MMMMM this looks very tasty!
Nice Photos!
Jennifer says
Ham? Good. Coke? Good. Rum? VERY GOOD. This looks so great! I think we are going to have Easter at our house, so I maybe able to do this one! It looks super easy and really tasty. Thanks for sharing it!
Andi Sexton (rrlscrapgal) says
Oh my… Mouth watering goodness..
And how about those male limes? I always suspected some of being yellow bellied whatchamacallits… Actually, that would be men of the 2 legged variety… but just a few.. no one I know personally… Wink…
Mental P Mama says
You had me at rum.
Deborah says
I’ve had the coke glazed ham before, and you are right – it is to die for!!
I really learned a lot with this post, though. I’ve never had to buy a ham – we usually are given one at Christmas from my husband’s work, and we usually are with family for Easter. But I’m making one this year, and I probably would have been one of the dumb ones to buy a spiral cut ham. But not anymore!!
Jessica says
That ham looks divine! My mom bought a honey baked ham before, and it was really good. If you say that this ham tastes even better, i have got to make it some time soon! I like the coke bottles, very cool. I definitely like Coke way better than Pepsi. I got this recipe bookmarked for the next big dinner!
Huckdoll says
Screw brunch, I’m making a ham.
jennyonthespot says
Mother Father that looks incredible! And that thar salad – 2 posts ago. I am sooooooooooooooo flippin’ bummed I do not get to have Easter at my house this year. I really tried to fight for it. I didn’t say, “But Noble Pig has yet to post what I know will be prolly the awesomest main dish recipe – you’re gonna want to have it here…” But I didn’t. I did tell the hubsm though, that one gal – with all the fun big pictures… she’s postin Easter recipes and I know they’re gonna rock, and I soooo wanted to do this!” Whine and whine and whine. Maybe I needed wine and wine and wine…Anywho. I’m gonna try the crab dip, the salad, and the ham not on Easter – cuz it all just looks to awesome…
pam says
I’ve always wondered which ham was the best to get. Some always seemed to carve neater and have more meat! Thanks for explaining it.
Samantha says
Coca cola? Rum? You culinary wizard you, your posts always have us standing at attention, mouths watering, a cacophony of buzzing mmmmmms in your comment’s “beehive”:)
Cakespy says
Whoa. Holy easter joy! NEVER heard of adding coca cola! Very cool.
amy says
Ham is my favorite! I of course have never made a ham, I tend to be a bit of a scaredy cat in the kitchen. But this looks AWESOME!! I think I might just have to try it!
Mary says
OMG, does that look GOOD!!!! Have a wonderful Christmas!xoxo,Mary
Kevin says
That ham looks so good! The rum and coke glaze sounds really tasty. I wish I was having that for dinner!
Liz C. says
Thanks so much for posting this recipe! I’m going to try it for Christmas. The hubby is a true ham wart, so he’ll love it!On another note, we just got back from Ca. where I searched high & low for your amazing wine, to no avail. Waaaah! Has it all been bought out?
KathyLikesPink says
You do such a wonderful job of showing us how to make these recipes! Thank you!!!
ALF says
I love ham and this one is to die for!
Candance says
Coke and Rum?? I can do this because even if it doesn’t turn out well, I won’t know because I, too, will be glazed in Coke and rum.
Happy Easter!!
Grace says
I made this for our early Christmas dinner. My 26 year old daughter told me this ham was so good it made her want to weep. What greater praise can you get?
Linda says
This was so yummy. My husbands favorite food is piggy. I love your commentary. You are very informative too. Making this again for the holidays!
Betty says
I saw this on A2Z recipies along with your web address. I came to look. Girl you are a hoot!! This ham looks “Delicious!!”
LizardCook says
This looks great! I can’t wait to try it but I want to confirm something first – After uncovering and begin glazing, you leave it uncovered, right? I’m unclear on if you uncover, glaze, re-cover and continue cooking. Thanks.
Cathy says
Uncovered.
Biz says
I made this on Sunday and it turned out so good, in fact better than good!
Laura L. says
Wanted to thank you for the recipe to this ham/glaze. Made it yesterday for Easter and it was so, so good. We gorged ourselves. It wasn’t pretty. I’m so going to try your brisket next!!!
Richard Harman says
This turned out absolutely amazing.The glaze was so perfect and the ham was juicy.
notsoblond says
Why is Pepsi bad for this recipe? We are pepsi drinkers, so I’d need to buy Coke specifically for this.
JP says
It is much better with Pepsi đŸ™‚
Autumn says
Would this recipe work with coke made with cane sugar rather than corn syrup?
Cathy says
Yes.
Sharon Whisnand says
I make this for New Years Day. It is the best. My son and his family live in Toronto and are coming to Texas for Thanksgiving and he has requested I make this ham as well as traditional fare!!! It is so wonderful.
Heather Fisher says
I would love to make this for Easter. I’m feeding 15 people, so I bought a 20 lb whole ham. One the people attending is allergic to mustard. Would you just leave it out or replace it with something?
Cathy says
Replace it with something.
Betty says
Our Christmas and Easter go-to. Turns out so good and everyone loves it.