Baked Ham With Cola and Maple Glaze

A ham dinner
Diana Rattray
Prep: 15 mins
Cook: 2 hrs
Total: 2 hrs 15 mins
Servings: 10 servings
Nutrition Facts (per serving)
663 Calories
30g Fat
31g Carbs
65g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 10
Amount per serving
Calories 663
% Daily Value*
Total Fat 30g 38%
Saturated Fat 8g 42%
Cholesterol 236mg 79%
Sodium 4202mg 183%
Total Carbohydrate 31g 11%
Dietary Fiber 3g 10%
Protein 65g
Calcium 74mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A cola and maple glaze adds some delightful flavor to this holiday-worthy baked ham. This recipe makes the perfect centerpiece for your Thanksgiving, Christmas, or Easter dinner; or simply for a winter get-together. The maple syrup, cola, mustard, and brown sugar create a sweet and savory glaze while the cinnamon and ginger add just the right amount of spice.


Steps to Make It

  1. Gather the ingredients.

    Ingredients for cola and maple glazed ham.
    Diana Rattray
  2. Preheat the oven to 325 F. Line a baking or roasting pan with foil and place a rack in the pan.

  3. Place the ham on the rack, fat-side up, and score the fat lightly. Stud the ham with cloves, if desired.

    Ham on the rack in the baking pan.
    Diana Rattray
  4. Bake the ham in the preheated oven for about 18 to 22 minutes per pound, or until an instant-read thermometer registers 140 F.

  5. Meanwhile, combine maple syrup, brown sugar, cola, mustard, ginger, and cinnamon in a saucepan.

    Combine the glaze ingredients.
    Diana Rattray
  6. Place the glaze mixture over medium heat and bring to a simmer. Reduce the heat to low and cook, stirring, for 2 minutes.

    Ham glaze in a saucepan.
    Diana Rattray
  7. About 20 minutes before the ham is done, spoon half of the glaze over top of ham. After the ham continues to cook for about 10 minutes more, spread remaining glaze over ham.

    Spooning the glaze over baked ham.
    Diana Rattray
  8. Let the baked ham rest for about 15 minutes before carving. If desired, skim the fat from the cooking liquids and serve the gravy along with the sliced ham.

    Baked ham and vegetables on a plate.
    Diana Rattray
  9. Put the leftovers in shallow containers and refrigerate them within 2 hours. Store leftover baked ham in the refrigerator for 3 to 5 days or freeze it for 1 to 2 months.


  • A fully cooked ham will be labeled "cooked" or "ready to eat," and will indicate that it was packaged in a USDA-inspected plant. If it was not processed and packaged in a USDA inspected plant, heat the ham to 165 F.
  • If you have a ham labeled "cook before eating," it must be cooked to an internal temperature of at least 145 F, or 165 F if not processed and packaged in a USDA-inspected plant. A 6- to 8-pound "cook before eating" ham (bone-in) will take about 22 to 26 minutes per pound in a 325 F oven.
  • If you don't have a rack that will fit in your roasting pan, arrange celery and carrot sticks in the bottom of the pan and set the ham on the vegetables.
  • Save the meaty ham bone in a separate freezer bag—it can be used to add flavor to soups and bean dishes.
  • If you think a large ham is too much for your family, consider the many ways you can use the leftovers. Sliced or diced ham make delicious sandwiches and soups or use the ham in pasta bakes, omelets, and breakfast casseroles.

Recipe Variation

  • For a tangier glaze, add an extra tablespoon of mustard and a tablespoon of red wine vinegar or lemon juice.

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