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.
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.
- 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.
- 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.
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.
- 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
- 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)
- 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.
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