Recipe For Baked Ham With Easy Brown Sugar Glaze
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This recipe for baked ham features the easiest 3-ingredient brown sugar glaze. You’re going to want to keep reading to discover the secret ingredient that makes this glaze so tasty!
This recipe for baked ham is from my great-grandmother Lela. Her easy 3-ingredient glaze includes brown sugar, yellow mustard, and… coke! Yep, there’s no , , or used in this . The addition of coke makes this glaze so tasty and ham so succulent everyone will be going back for seconds.
A good and simple baked ham makes the perfect main course for any meal and any occasion, including Easter and Christmas dinner. The added bonus is that once you bake a juicy ham, you usually have the leftovers to make at least three more meals. The hambone in and of itself is a goldmine for the best pot of pintos you could ever hope to eat or you can use it to flavor a comforting pot of senate bean soup.
One of my favorite things to do with baked ham leftovers is to reheat some Jordan rolls the next morning, split them in two, and layer warmed slices of ham in between them for a quick, easy, and darn good breakfast. Coffee washes it down just right. There are already several recipes on SouthernPlate.com using leftover ham. So glaze that ham and get it baking, but be sure to save the ham bone with a little meat still on it! Just pop it in a gallon size bag and stick it in the freezer.
Okay, now that I am sufficiently hungry, let’s get this show on the road!
There is another great ham recipe in my cookbook so be sure and check it out! It is one of many which are exclusive to my cookbook, so they will never be on SouthernPlate.com.
Recipe Ingredients
- Smoked ham
- Yellow mustard
- Brown sugar (either dark or )
- Coke of choice
In a small bowl place your brown sugar, mustard, and coke.
Give that a good stir.
It will become a lot more liquified than you expect it to.
On the off chance it doesn’t (you know, atmospheric pressure, leprechaun interference, whatever) you can always add another tablespoon of coke.
Line a rimmed (or sided) baking pan with aluminum foil, heavy-duty if you have it.
If you don’t have heavy-duty, just use regular. No sense in spending extra money when you don’t have to.
Place ham in the middle of the foil-lined pan.
Brush half of your glaze over the ham (just the parts that you can get to).
If you don’t have a brush just use a big spoon and put gobs of the glaze on the ham and then smear it around a bit.
Most of the gadgets we have in the kitchen are pretty much space taker-uppers anyway.
Seal that up well and roast ham in a 350-degree for 1 hour.
After your ham is baked it will look like this.
Peel the tin foil back and baste ham with the remaining glaze.
Return to oven and bake ham for 30 minutes more uncovered, or until lightly browned.
Remove the from the and allow it to sit for 10 minutes before slicing. Slice ham how you like and enjoy!
If you need to serve it later you can cover it with foil to keep it warm and let it sit on your stovetop. I suggest cutting your within half an hour of removing it from the oven because that is about as long as you’ll be able to stand waiting once you smell it!
This glaze is delicious!
Feels good when people like your cooking, doesn’t it?
Storage
- Store leftover ham in an airtight container in the fridge for up to 4 days. Serve cold or quickly reheat in the microwave.
- You can also store glazed ham leftovers in a freezer-safe container or ziplock bag in the freezer for up to 3 months. Thaw overnight in the fridge before serving.
Recipe Notes
- You can use any coke you like in this , whether that’s diet coke, diet Dr. Pepper, or a simple can of Coca-Cola.
- I definitely recommend using a baking dish with sides. It’s inevitable that the ham juice will leak out and if it gets in the bottom of your oven you will have quite the smell in your house.
- I use an electric knife that I got for about $25 (like the one pictured HERE*) to slice my glazed ham, but a nice sharp regular knife will work just fine.
- You could also substitute the coke for if you prefer a more traditional . Another option is , if you dare!
- Decorate your with for a festive touch!
- There are many different cuts of : , , bone-in … I recommend the latter for this .
Recipe FAQs
What do you serve with this baked ham recipe?
You can serve your baked ham in so many different ways. For the main meal (if this is a holiday or ), serve it alongside side dishes like mashed potatoes (we also have a sweet potato version) and fresh green beans. Another option is to serve it for lunch on a sandwich or with your favorite salad.
You may also enjoy these ham recipes:
Ham Egg and Cheese Casserole (Insta Pot or Oven!)
Ham Salad (Recipes SHOULD be easy!)
Smoked Ham and Veggies Pasta Salad
How to Cook A Ham & Get At LEAST 4 Meals Out Of It!
Ingredients
- 1 approx 8-lb. smoked, ready-to-cook, bone-in ham
- 1 cup packed brown sugar light or dark, whatever you have
- 2 tablespoons coke or your favorite carbonated soda
- 1 tablespoon yellow mustard
Instructions
- Line a large pan with a lip around it with aluminum foil. Place the ham in the center of the foil.1 approx 8-lb. smoked, ready-to-cook, bone-in ham
- In a small bowl, stir together the brown sugar, coke, and mustard to make your glaze. Brush half of the glaze over the ham. Wrap the entire ham well in foil. Place in a 350-degree oven for 1 hour.1 cup packed brown sugar, 2 tablespoons coke, 1 tablespoon yellow mustard
- Remove the ham from the oven and peel back the foil, but don't move the ham. Brush the remaining glaze over the ham and return to the oven, uncovered, for another 30 minutes or until lightly browned.
- Allow it to sit at room temperature for about 10 minutes or so before cutting. If you need to serve it later you can cover it with foil to keep it warm and let it sit on your stovetop. I suggest cutting it within half an hour of removing it from the oven because that is about as long as you'll be able to stand waiting once you smell it.
Nutrition
*And by the way, if you purchase that knife through Amazon, Southern Plate gets a very small commission from Amazon that goes towards helping us keep up the site.
Never be afraid to try. Remember, amateurs built the ark.
Professionals built the Titanic.
I just had to share my own recipe for ham. The first time I ate this was at a church dinner and I didn’t even realize it was ham. It was prepared by the local fire chief and I asked him for his recipe which he gladly shared with me. I’m sure he is cooking this in heaven for our big homecoming day and I will get to eat it with him again. Anyway here it is:
1/2 of a ham with the bone app. 10-12 lbs.
1 can Coke
Place ham in pan lined with foil and pour coke over it. Bake at 225 all night or 10 hours covered with foil. When you take it out of the oven it falls apart and is very string with a brownish color. Thank you Bill Simms! This has been a hit with everyone I have shared it with and the wonderful part is your meat is ready when you get up or by dinner time. God bless!
Being a Texan, and a Baptist, Sunday dinner was very important. Mom would put on a pot roast in her Magnalite roaster, and it would cook all during church, and be ready when we got home. Or sometimes the whole family ate with my grandmother, who would make Chicken and Rice casserole, ham, mashed potatoes, and an assortment of veggies. Loved her homemade cobblers, especially the ‘berry’ pies, which my girls called “Gigi’s purple pie”. Awesome memories! Now, I’m in NJ for awhile, and we always do try to have a sit-down dinner on Sunday.
it’s only 9:30 am but I am ready to go fry some chicken,okra and mash some taters!
We always sit down to dinners every night unless some weird thing pops up……we aren’t a sports family at all so it’s easy for this to happen. I stay busy enough as it is with JROTC and Awanas without throwing practices and games on top of it. I admire all the parents who can do it all but that ain’t me 🙂
Sundays are usually bigger and there is always a dessert. When my husband isn’t deployed he will often ask if I’d like to go out and be served (he’s such a sweetie,love that man) so we go out every once in awhile.So in about 8 months maybe we can go to Outback LOL. I love to cook and especially in the crockpot on sundays…beef stew is one of the kids favorites, when I was a kid tho it was always fried chicken and mashed potatoes & green beans, banana pudding or watergate salad and a big old pitcher of sweet tea( my granny was a fantastic cook) Miss her so much, I even miss her little snuff can 🙂 Every once in a while I catch a whiff of something that reminds me of her sweet society snuff……memories
I grew up in Missouri (pronounced Miz oo rah) and Sunday dinners on the farm ALWAYS centered around fried chicken.
Uncle Alvin would chase a chicken around until he caught it, bring it to Aunt Fan who would poke it a few times to determine if it was fat enough for her. Uncle Alvin would behead and pluck the unlucky fowl.
The rest of dinner varied depending on what the garden was producing or, in winter, what we had the most of in the canning cupboard plus home made biscuits.
Lots of love around that kitchen table, never realized we were “poor” because I never felt hungry or neglected.
Sunday dinners( also known as LUNCH for others) was usually homemade chicken and dumplins. My Mama made the dumplins from scratch and rolled out with a glass with lots of flour on wax paper and cut with knife and put in the rolling chicken stock which the whole chicken (fryer she called it) sat. She said “you never stir them it will tear em up”! A little dough was always left and that became my “hoecake” cooked on a black skillet on top of stove. The sides were usually baked sweet taters and greens in winter. The summer version was chicken and dumplins with vegetables out of our garden butter beans (colored ones were my fav) and what ever was growing. WE always had meals with SWEET TEA and always some sort of DESSERT. This took place after I toted lunch across the street to ole man Chavers who looked 100 years old from my childish eyes. My Mama said” she could not eat if her neighbor was hungry”. What a woman !!!
My tummy is growlin’ now! This looks delicious and perfect since I’ve been craving baked ham for a while.
I terribly miss having Sunday dinners with my family back home. Ma would have anything from fried chicken, ham, roast, or what ever she had and LOTS of sides! Especially in the summer time when the garden is in, she has fresh green beans, corn, butter beans, slaw, mac n cheese, mashed taters, sliced tomatoes (fried green ones if we were lucky, but I felt lucky either way), and so much more. It is like have thanksgiving every week!
Now that I’ve moved away with my husband, we fix whatever is the quickest because we are usually starving by the time church is out. There is no one but us 2 so we don’t really go all out with the big meals. I can’t wait to have a big family though and start making those memories around our own table.
Now….I need to get a ham lol.
I can’t wait to try this. I’ve searched for an easy glaze recipe but none have ever struck my fancy..’til now! I agree with you and the Southern Dialect..When hubby tries to use the voice call feature on the mobile phone it never understands the commands…maybe they need to reprogram them using Southern Dialect!