Cola-Glazed Ham with Brown Sugar and Mustard

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A tender ham baked in a sweet and tangy cola glaze, balanced with brown sugar and Dijon mustard, perfect for festive dinners. This American-inspired brunch recipe, ready in about 105 minutes, combines bone-in ham, cola soda, brown sugar into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 420 calories and feeds 10, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 90 min Serves 10 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Score the surface of the 6-pound bone-in ham in a diamond pattern about 1/8 inch deep and stud with 12 whole cloves pressed into intersections.
  2. Step 2: In a small bowl, whisk together 2 cups cola soda, 1/2 cup brown sugar, and 1/4 cup Dijon mustard until smooth and set aside.
  3. Step 3: Place the ham flat side down in a large roasting pan and brush generously with half of the cola glaze. Pour 1 cup of cola soda into the bottom of the pan to keep the ham moist.
  4. Step 4: Bake uncovered for 1.5 hours, basting every 20 minutes with the remaining cola glaze and pan juices, until the ham is heated through and the glaze is caramelized.
  5. Step 5: Remove ham from oven and let rest for 15 minutes before slicing. Season with 1/2 tsp ground black pepper to taste and serve warm.

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