Ingredients
For the Ham
- 12-14 pound spiral-sliced ham fully cooked (bone-in or boneless)
- 1 cup Cherry Coke
- 1/2 cup water
For the Cherry Coke Glaze
- 1 1/2 cups Cherry Coke
- 1 cup light brown sugar
- 1/2 cup cherry preserves or cherry jam
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves optional but delicious
- Pinch of salt
Method
- Preheat your oven to 300°F.
- Place the ham cut-side down into a roasting pan, (with or without the roasting rack) and pour 1 cup Cherry Coke + 1/2 cup water into the bottom to keep everything moist.
- Cover tightly with foil. You may need 2 pieces of foil.
- Bake for 8 minutes per pound of ham, keeping all that steam trapped inside so the ham stays juicy. I baked my 13 pound ham for approximately 1 hour and 40 minutes.
- While the ham warms: Add all glaze ingredients to a saucepan. Bring to a simmer over medium-low heat. Cook 12–15 minutes, stirring occasionally, until thickened and syrupy. The glaze should coat the back of a spoon.
- After the ham has warmed: Remove foil. Brush 1/3 of glaze over the top, letting it drip between the slices. Increase oven temperature to 350°F. Return the ham to the oven, uncovered, baking an additional 30 minutes, basting and adding another 1/3 of the glaze over top every 10 minutes. Pop it under the broiler for a couple of minutes for a caramelized crust. (if desired)When the glaze is shiny, caramelized, and bubbling, you’re ready!
- Let the ham rest for 10 minutes before cutting into slicing and plating, then drizzle extra warm glaze over the top from the roasting pan.