I love ham…especially a sweet and sticky spiral ham.  But they are so expensive, and honestly are never really spiraled well anyway.  I always need to cut the ham apart anyway.  But it is delicious.

I took a cheap cut of ham, and turned into a spiral-ish ham.  It has the taste of a spiral ham, but a fraction of the price.

I started with the following ingredients:
  • shank portion, bone-in ham (I picked mine up from Aldi’s for $10!!)
  • Half of bottle of cola (I used Pepsi for this recipe)
  • 1 chicken bouillon cube
  • Brown sugar
  • Yellow mustard

I began by scoring the outside of the ham in a criss-cross pattern. Using my hand, I slathered mustard all over the out side of the ham and then sprinkled and patted brown sugar onto the mustard.

Place in a preheated 350 degree oven for 45 minutes. While in the oven pour about a cup of water in the bottom of the pan to help prevent burning.

While your ham cooks, grab a small sauce pan to make your cola glaze.

Pour half a 2 liter bottle of cola into the pan, along with your bouillon cube.  Heat until a bubble, reduce to a simmer and let reduce by 1/2.  You need to stir this now and again so it won’t burn.  Once your glaze thickens, turn off the heat and set aside.  It will thicken more as it cools.

After your ham cooks 45 minutes reduce the heat in your oven to 325.

Now is a good time to baste your ham .  Heat at 325 for another 30 minutes.  Checking on it every so often to make sure it isn’t beginning to burn.

Sugar burns fast…if you see its beginning to burn…baste with your glaze, and loosely cover with foil.

After 30 minutes, baste your ham with your cola glaze and loosely cover in foil.

Now is a good time to check the temp your meat.  If your ham says fully cooked on it, you will need to heat until an internal temperature of 140, if does not say fully cooked you must heat until 160.  Most will say fully cooked, as ham is cured and smoked.  While its baking to temp, baste every 15 minutes or so.

Once your ham reached 140, shut the oven off and uncover your ham.  You can, and should, continue to baste it.  The sweet goodness of the glaze will continue to coat the outside.  Let your ham rest at least 30 minutes before slicing. Be sure to save the ham hock to make our old fashioned, stick- to-your-ribs pea soup!!


Slice and serve in the cooking juices.  I served along side Aldi’s sweet potato casserole.

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