Classic cola-cola glazed ham recipe with brown sugar and dijon that self-bastes in an oven bag for a super easy, super special baked ham.
JUMP TO RECIPEMy two favorite ways to bake ham used to be 1) in a baking bag with a can of coke or 2) in an open oven with a glaze made of dijon mustard, brown sugar and orange juice.
I love the first because it's SO EASY and the texture of the ham is literally perfect. It caramelizes and gets sort of a rind on the outside and becomes insanely tender on the inside.
I love the second because the flavors are so perfect together. The salty ham with the sweet brown sugar with the zesty orange juice with the spicy kick of the mustard is a culinary perfect storm.
Years ago I combined the two methods into this recipe and I haven't looked back since! You get the best of both worlds… the ham is super moist from baking in the bag, the flavors are PERFECT and it's the easiest thing E V E R.
No basting, no fidgeting, no fooling, it is wicked easy AND it is a delicious flavor combination. That’s a win/win in my book all day long!
The ONLY negative to baking a ham in an oven bag is that you can't collect the pan juices for Greasy Rice before glazing but I can't live with that. If I'm REALLY wanting Greasy Rice with my ham, I just pick up a couple ham hocks and make it with them!
RECIPES WITH LEFTOVER BAKED HAM
HAM SALAD - Also called Deviled Ham Salad, this sandwich spread is made with ground or chopped leftover ham, sweet pickle relish and mayo.
DRIED BEANS & HAM - A tried and true recipe for dried butterbeans and ham cooked stove-top or crock pot that is delicious served as a hearty soup or over rice.
HAM & CHEESE SCALLOPED POTATOES - Creamy scalloped potatoes from the BEST base recipe for a classic, homemade scalloped potato casserole plus leftover ham and swiss cheese.
CAJUN HAM & BEANS - A family-favorite recipe for dried beans and ham using Cajun 15 Bean Soup beans and leftover ham made on the stove or crock pot.
Recipe for How to Cook Coca-Cola Glazed Ham
Coca-Cola Glazed Ham
Ingredients
- 1 10-12 pound bone-in, cured ham
- 1 extra large oven bag (holds 8-25 lbs)
- 1/2 cup brown sugar
- 1/3 cup dijon mustard
- 1 large orange, washed and cut into 6 wedges
- 1 can Coca-Cola
Instructions
- Preheat oven to 350 degrees.
- Using a sharp knife, score the ham in a diamond pattern making 1/4-inch deep slices. Don't fret over getting this perfect - mine never is!
- Place the ham on its side (not face down) in the oven bag set in a large roasting pan. Roll the sides of the bag down so that the bag is open wide and you can get your hands around the ham easily.
- Combine brown sugar and dijon mustard in a small bowl and stir until thoroughly combined. Rub sugar mixture all over ham.
- Place orange wedges in the bottom of the bag around the ham. Pour the coke into the bag. Don’t pour the coke over the ham or it will wash the sugar mixture off – just pour it in near the bottom of the ham.
- “Puff up” the bag a little so that the bag isn't touching the ham. Making sure to keep a “loose fit” around the ham, close the bag tightly with the provided tie.
- Using a small, sharp knife, make three small slits in the top of the bag for ventilation. Don’t skip this step or the bag will burst and the ham won’t be able to self-baste.
- Move your oven rack just low enough that the bag won’t touch the upper elements in your oven then bake at 350 degrees for 2-2.5 hours (2.5-3 hours if using a 13-15 pound ham) or until nicely browned and caramelized.
- Remove ham from oven and rest, inside the bag, at least 30 minutes (up to 90 minutes) before slicing and serving.
Notes
- Do not use a spiral sliced ham with this recipe.
- You can use your favorite dark soda in this (Dr. Pepper, Cherry Coke, Pepsi, etc.) but I'm not sure how things would turn out with diet soda.
UPDATE
I have probably received over 200 comments and emails wanting to know why (WHY?!) you can't use a spiral ham for this so I guess I should explain here in the recipe (instead of below in the comments). Only large, solid cuts of meat can handle being cooked this long. If you cook a spiral ham using this recipe it will be dry and tough. In addition to the emails and comments I've received asking why you can't, I've received at least a dozen from people who did anyway and wrote to yell at me that their ham was dry and ruined. You're just going to have to trust me on this one.
Could you do this in a crockpot minus the bag?
ReplyDeleteI'm sure you could and it would probably be lovely but it won't be the same as this... it will boil in all the liquid and won't self-baste.
DeleteGreat thanks so much that makes sense!
DeleteI almost always cook my ham in a slow cooker. I simply place the bagged ham in the pot of a slow cooker. On holidays, it keeps my oven free for other baking; during the week, it's suppertime when I get home from work; in the summer, it keeps my kitchen cooler.
DeleteI have to ask, why does everyone want to convert everything to a crockpot recipe? i'm not trying to be a smarta$$ here - But what is the obsession unless you have to be gone/at work all day?
Deletemost likely people want to do a crockpot ham recipe to free up the oven.....especially on holidays when there is lots of food going into the oven
DeleteI guess...but boiled meat is just not good.
DeleteCould you do this in a crock pot with the crock pot bag?
ReplyDeleteLove the name :) See above...
DeleteThanks Mandy! Guess I'll have to hitch up my MonkeyPants & fire up the old oven 'cause that ham looks great!!!
DeleteDont care what time of the year it is but seeing as my recipe is similar thought I might let you know its ok to pull out that grill or smoker for that ham as well...works wonders.
DeleteI love baking ham and having all the leftovers! This looks fabulous!
ReplyDeleteThis sounds fabulous but I just want to make sure I've understood the trimming part. If I've understood, all the skin gets taken off as well as most of the fat then, what I cut the pattern into is the thin layer of fat left on the ham. Or do I remove ALL the fat and cut into the meat of the ham? Thanks.
ReplyDeleteYou are absolutely correct! You want to leave some fat on... say between 1/8 and a 1/4 of an inch. You might have some areas on your ham that have no fat or skin (just a cured "rind"), just score those parts the same as you score the fat.
DeleteBrilliant. Thanks very much. :) Niki. from New Zealand
DeleteLeave the fat on. It makes the whole ham delicious.
DeleteI found this recipe through Pinterest and oh my! Im so glad I did! It looks amazing! Ill have to try it this year! I am doing a roundup of unique Thanksgiving ideas and I would love to add this, if possible. Either way, thanks for the recipe!
ReplyDeleteI bought a half a ham which is 11 lbs will that work ?
ReplyDeleteAbsolutely!
DeleteDo you have to use the oven bag?? Could I cook it and baste it every few minutes and have the same end result?
ReplyDeleteYes, that will probably work :)
DeleteWould a boneless ham work cuz this soumds so good!
ReplyDeleteYes, I think so!
DeleteI'm a 6-day-a-week vegan who NEVER cooks meat anymore and I have never baked a ham before in my life! BUT - I am a southern transplant in California, so when my friends come over they expect some south in their mouth. I'm hosting my book club's Christmas meeting this year, so I"m gonna give this ham a try...but I'm a little scared.
ReplyDeleteDon't be scared! You'll do great!
DeleteIhis was the Bomb, we did it for Thanksgiving and it was great!!!!!
ReplyDeleteI have a 20 lb. ham that I would like to do. Would I have to double the recipe for the ham? I noticed the recipe is for a 10 to 12 lb. ham. I will use oven bag. thanks! I need this info by in the morning!
ReplyDeleteplease email the answer to lukebandit@gmail.com. thank you.
DeleteI'll shoot you an email too but in case anyone else was wondering about it... yes, double the glaze and amount of coca-cola. The recipes makes a good bit of glaze but it's better to have too much than not enough. Also, bake the ham for about 3-3.5 hours or until the internal temperature is at 140 degrees. You're really just heating it through and making the outside bits browned and caramelized and gorgeous :)
DeleteThis glaze makes an awesome ham gravy as well!!
DeleteWondering if cloves would be good with this or flavor overkill? Have you ever tried it with them or are they more of a north thing with ham? : ) I love the idea of the combined flavors - mustardy sweet ~yum! Thanks for the recipe!
ReplyDeleteI think cloves would be lovely!
ReplyDeletewill a ham shank work
ReplyDeleteYep! If you're not buying a whole ham, you're getting a half (duh, right?)... the half is either the shank or the butt end. Either way, as long as you've got a bone, you're good to go!
DeleteYes, would also like to know about the ham shank. But my mother is allergic to mustard and I was wondering if you knew of anything that would make a good substitute?
ReplyDeleteSee above about the shank. About the mustard.... I was going to suggest prepared horseradish but it may cause a reaction too as they are similar. The dijon brings some acid and creaminess to the table. Maybe use a creamy vinaigrette dressing or mix together mayo and white wine with a splash of lemon juice.
DeleteQuestion...Should I cover the large roasting pan?
ReplyDeleteNo, you want the bag to be puffed up and a lid would smoosh it down.
DeleteDon't have a can of cola? Could I use Dr. Pepper?
ReplyDeleteGo for it! I bet it would be great!
DeleteI used this recipe for my Christmas ham and it was the best ham I ever tasted. The only change I made was I skipped the oranges and used a can of pineapple rings pouring the juice over the ham and placing pineapples over the ham held in place with toothpicks half way through the cooking process. This prevented me from washing off the brown sugar mixture. Thanks for the delicious recipe!
ReplyDeleteI prefer the pineapples too. My question: Did you cook in Browning bag? I noticed that you added pineapples half way. I'm wondering if I could put the pineapple in the bagatelle the beginning?
Deletecan you use brown paper bag , will it leak out cause of paper bag, and i was thinking of a lil jim beam or jack daniels how much do you sauggest shot or less huh... and I also am thinking of pinaapples ? do you think this is to many different flavs?
Deleteany replies can be sent on my face book Iam not a member yet,, and am planning on for Christmas tommorrow Thanks for any inpu... and Merry Christmas,,, to all may Yule tide be merry
Dear "Unknown", I suspect you were knocking back a few when you wrote this as you never listed your "facebook" name/account & if you're reading this; it probably means you didn't burn down your house. To answer your query; Dear heavens NO!!! Do NOT ever use brown paper bags in an oven!!! I hope you opted out & just used a foil tent or got a plastic cooking bag. I am currently cooking our ham & popped on to look at this for a glaze idea. I've only used rum before in a ham glaze (dee-frickin-licious!) & being that ham is a very forgiving meat, I suspect you can use whatever you'd like in the recipe & it won't be gross as long as you stick to a sweet base. I've got my little uncured ham spiked with cloves & pineapple & am going to make this Coke glaze to brush on, no alcohol this time but I'd recommend trying rum before Jim or Jack. Hope you sobered up & didn't use a paper bag WHICH YOU SHOULD NEVER THINK OF DOING, NEVER EVER!!! The cooking bags spoken of in this recipe are made for the oven are made from food grade polyester &/or nylon (no, put Granny's stocking back in her drawer; it's not the same...) & are made to withstand the heat whereas paper bags are flammable! As I mentioned, you can make a cooking bag from aluminum foil (I prefer using Reynold's Heavy Duty foil) but there's no other shortcuts. Merry Christmas & remember kiddies; donate to your volunteer fire departments.
DeleteKay......I know this is an old thread but maybe you still check it out. I cook my whole chickens in a brown paper bag every time I make them. They make the best chicken ever! And so easy and no mess! :)
Deletei cook meatloaf in a brown paper bag. but i do think the brown paper bag may not baste as well as the plastic.
DeleteMade this on Christmas. Exceptionally moist and sweet.
ReplyDeleteIt sounds wonderful...do you think I can use diet cola?
ReplyDeleteHmmmmm.... I'm pretty sure it would taste different but it should technically work the same.
DeleteI don't think so - you need the sugar for the glaze to thicken
DeleteHow long should I cook an 11 pound spiral honey glazed ham if it has to bake for 15 minutes per pound
ReplyDelete15times 11 lol
DeleteOmg
Delete165 minutes or 2 hours 45 minutes.
DeleteAm having a large crowd making both ham and turkey but I don't have enough room in my oven could I use this recipe in a large electric roaster. Would you still use the cooking bag?
ReplyDeleteI can't think of a reason it wouldn't, though if it were me, I'd cook the turkey in the roaster :)
DeleteMade the ham in the roaster It didn't come out crispy looking like your picture but the taste was wonderful everyone raved about the flavor. Your right the next time think I would do the turkey in the roaster. Still a great recipe. Thanks
DeleteI have a spiral ham and I read your comments about not fixing this recipe on a spiral ham.So what can I glaze it with besides the glaze that comes with it?
ReplyDeleteI'd mix equal parts dijon, brown sugar and OJ (say 1/2 cups each) in a saucepan and simmer until it thickens then use that!
DeleteI just HAD to let you know that I made this in addition to our turkey on Thanksgiving. This was the best ham I and my family have ever had! I was able to make a ham gravy with the juices (something I NEVER thought I would do) and it was fan-freakin-tastic!!! My husband, who doesn't care for ham even enjoyed it! Thanks Mandy I feel like we are sisters from another mister lol! Keep rockin"!
ReplyDeleteThis ham was awesome! I made it at Christmas in addition to our turkey and it was hands down the BEST ham I have ever tasted! Everybody loved it!!
ReplyDeleteMade this and it is absolutely delicious - the ham is soooo moist, will definitely use an oven bag from now on when cooking a ham. May try apple juice or Dr. Pepper besides coke.
ReplyDeleteHi Mandy! Would this work with a smaller, 3-4lb boneless half ham if the cooking time was adjusted per lb? And I am also wondering how the ham would turn out if it did not have much fat (because of the trimming). I found your recipe which looks AMAZING, but I already had this ham. What do you think?
ReplyDeleteI think so! Give it a shot!
DeleteYay!!! I am so excited to try it, and thanks for your quick reply! :-)
ReplyDeleteWonder how this would work with a smoked picnic. I bought one yesterday on sale and might just try it using honey dijon if I have enough.
ReplyDeleteYes, a picnic ham is the same thing :)
DeleteI did try it and it turned out great. I used the bone to cook a pot of dry limas and they turned out delicious too.
DeleteMandy, I'm pretty excited I found this in time for Christmas! I made a ham before that did turn out well, but that was three years ago and I can't for the life of me remember where I got the recipe. lol
ReplyDeleteThe one question I have is about the finished look of the ham in your photo. It looks beautifully browned--will it do that in the oven bag, or should I put the bare ham under the broiler for a minute or two once it's done?
All the magic happens in the bag! I didn't have to do anything special to get this gorgeous finish. Which is why I LOVE this recipe :o)
DeleteOh, that's awesome! We're hosting Christmas for the first time ever, and since I already tend to go overboard with details, I've been collecting recipes for things that only LOOK wicked difficult, but are actually easy and will taste amazing, so I don't stress out too much. This definitely gonna fit the bill!
DeleteI have a 27# bone in ham that was given to me... yikes!!! how do I cook it? don't think the cooking bag will be big enough...I have always used the spiral sliced precooked ham.. please help me not to ruin this ham...
ReplyDeleteOh, what a gift! Cook it in a large roasting pan covered with foil for about 5 hours at 325 degrees. Make a glaze using this recipe, cooking everything in a saucepan until reduced and thickened. The last hour that the ham bakes, remove the foil and baste with the glaze every 10-15 minutes. Oh, and before you baste with the glaze, collect all those pan juices for greasy rice!
DeleteWhat great advice, Mandy! Hope your ham turns out great!
DeleteI'm going to make this on Sunday and I can't wait! Do you ever cook it a different way or with a different glaze?
ReplyDeleteI have a ham that has not been cured and was wondering if I could still use this recipe forit. This will be my first time to cook a ham that has not been cured so I'm a little nervous.
ReplyDeleteYou mean a fresh pork ham? As in, one big pork roast? If so, no, I don't think it would be very good. But I have a killer recipe I can give you. Let me know if it's a fresh pork ham or shoulder you have.
DeleteHi Mandy. I have a fresh pork ham, not cured, and looking for a new way to cook it. I've been smoking them so far and it's delicious, but would love the recipe you have!
DeleteThis is it! http://www.myrecipes.com/recipe/slow-roasted-pork-shoulder
DeleteThanks for a great recipe, Mandy!
ReplyDeleteThis is the first time I am cooking a ham, I have a 10.5lb spiral ham for Christmas. Could I prepare it the same way by cutting open the roasting bag and basting it in the bag for the last hour? Or should I just roast it in a pan using your listed ingredients?
Sorry, but you can't use a spiral ham in this recipe. Spiral hams can't handle being cooked this long. Go by the heating instructions on the packaging.
DeleteCould I use 12 oz of Pepsi from a bottle?
ReplyDelete12 ounces of any cola will work.
DeleteHaving a hard time picturing the ham in the bag - is it tied to the side or up top? How does it keep the space between the bag and ham with the slits in the bag. Sorry for the naive questions. I've never made a ham and never used a turkey bag.
ReplyDeleteYou lay the bag on its side and the ham on its side inside the bag. The tie will be to the side as well. The bag is stiff so it holds its shape pretty well. I hope that helps!
DeleteI noticed you said don't use a spiral sliced ham. I'm not much of a cook so I guess I don't understand why you couldn't. My husband was given a spiral sliced ham, and I thought this sounded great.
ReplyDeleteOnly solid cuts of meat can handle being cooked this long. A spiral ham won't hold up well. It will dry out.
DeleteI bought a Spiral too! :-/ Didn't realize it until I had it all packaged and ready to go in the oven today!! What if I am following the reheating instructions on the ham packaging, just with all of your flavor goodness?? Think it will turn out okay?? It is already smelling delicious!!
DeleteThis lady and her recipes rock. i have a group home for mentally challenged folks and part of our day is looking for stuff to make. This is what they want for the Christmas meal. To all who believe have a MERRY CHRISTMAS and to others have a wonderful day.
ReplyDeleteI made this for Thanksgiving at a friend's house and it turned out awesome! Only thing I changed was I used a can of Dr Pepper because that's what I had. It turned out so good, I'm now doing the cooking for my friend's bridal shower! Thanks for an awesome recipe, Mandy!
ReplyDeleteI made this for Christmas dinner and my son in law said it was the best ham he had ever eaten! Thanks Mandy!!
ReplyDeleteThis is the absolute best ham I had ever made!!! And the ham juice is OMG amazing to turn into a gravy!!! ��
ReplyDeleteWHY NOT SPIRAL SLICED???
ReplyDeleteE-Mail: kenkillsr@google.com
She already explained more than once above. Wanting it to work won't make it work no matter how many times you ask. YOU CAN'T USE A SPIRAL HAM! IT WILL DRY OUT.
DeleteTurns out my ham is spiral too. Cooking time is the same but at 275, not 350. I might try it anyway!
ReplyDeleteCan I bake this ham the day before>
ReplyDeleteI can't imagine why not :)
DeleteThank you...was your bag a mess too...I tried so hard not to get any of the mixture on the bag but.....
DeleteYea..can you clarify how to "puff" up the bag so the bag doesn't touch the ham. I tried but as a cut the slits for ventilation it would deflate onto the ham.
DeleteHi Mandy,
ReplyDeleteCould you please tell me if you used a whole or half ham? I am planning on making this for Christmas. Thank you in advance.
Jolene
I use a half ham. I don't know that you could fit a whole one in the bag.
DeleteThank you so much Mandy. One more question sorry. What brand of Ham did you use? I am having a hard time trying to find a Bone in cured ham. They all seem to be either brown sugar or honey hams. Thank you in advance.
DeleteJolene
I usually buy whatever's on sale but I know Smithfield has plain hams.
Deletecan this be done in dutch oven without the bag?
ReplyDeleteI'm not sure.
Deletecracking up at ''the flavors were AMAZEBALLS!"
ReplyDeleteHi Mandy, All I could find is a Smoked Ham. Can you please tell me if that is the same as a cured ham? Thank you in advance. Jolene
ReplyDeleteYes, you will cook it the same.
DeleteMandy Thank You so very much for your reply's. I appreciate it SOOOOOO much. One more question I promise. Your recipe says cook at 350 degrees but my Ham says 300 degrees. Do I still go with the 350? What do you think? Thank You so much again.
ReplyDeleteJolene
Years later, anonymous people on the internet are still enjoying this recipe. It really is delicious and easy. Thanks so much, Mandy! Happy Easter 2016!
ReplyDeleteMandy, your sense of humor has convinced me to try your Coca Cola Ham recipe, even though I have one the family adores. Well, had one the family adored. Computer crashed and the recipe was found during my pre-Pinterest-who-needs-it days. Anyway, yours is very different, but as I said, your sense of humor makes me feel like a neighbor "borrowing" a treasured recipe. Thanks!
ReplyDeleteMandy, I tried this recipe for Easter 2016. My mom had a similar recipe using coke but I couldn't find it so I tried yours, the addition of the citrus and the mustard appealed to me too. I also tried out the oven bag method of cooking for the first time. I have to say, I'm not much of a ham lover but I have a family of them and we all agreed this was the best ham we've ever had. I bought a bone in ( non sliced) ham and if it wasn't the most moist and delicious meat ever. Juicy and tender and the hit of orange flavor was outstanding. I'll never cook a ham any other way. Thank you for the recipe! WOOT
ReplyDeleteMy grandmother would make what she called a ham & egg pie w/leftover ham & boiled eggs. Unfortunately I never figured out her recipe before she died. She would make crust & line the small casserole dish & put ham & boiled eggs (chopped) in it w/juice. I haven't figured out exactly what the juice was? But however she made it, it was to die for. Haven't ever found a recipe for it either. I may have to work on it again this year w/my leftover ham. :)
ReplyDeleteI accidentally bought a bone in smith-fields spiral ham. Can i do everything on this recipe and just go by cooking instructions on ham? Will it have a good taste?
ReplyDeleteBy cured do you mean ready to eat? Mine is 7lbs so is there so many mins per pound to cook?? Thanks!
ReplyDeleteCould you do this in a lodge Dutch oven and not have to use the basting bag?
ReplyDeleteHave made this recipe several times. The result is a very juicy, flavorful ham. Rave reviews every time!
ReplyDeleteI made this for Easter dinner today, used apples and Root beer instead of oranges and Coke. Otherwise followed your directions. The family loved,it'
ReplyDeleteHow can I get the ham crispy like yours? Should I remove it from the bag towards the end and broil?
ReplyDeleteIt browns in the bag!
DeleteDoes this ham taste sweet? I like ham to be more salty.
ReplyDeleteIt's only sweet on the outside. The inside is nice and smokey and salty like you'd expect a ham to be.
DeleteI'm using a bone in ham, non spiral. However it is a half a ham. I was wondering.. how should place it in the bag? Still on its side or cut side down? (hope your still reading these years later lol I could use the help) thank you
ReplyDeleteOn its side!
DeleteI am eager to try this ham. I ordered one from local butcher. My sister in law pick it up for me. It’s 24lbs ������ what advice do you have? I think I will be cooking it all night!
ReplyDeleteHaaaaaaam girl! That's a lot of pig! Well, you won't be able to use this recipe because it won't fit in a bag. For hams that big, cook at 325 degrees for 18-20 minutes per pound. Score it then cover loosely with foil (you'll want some of the moisture to evaporate). Make a glaze with equal parts OJ or coke, Dijon and brown sugar then baste the last 40 minutes. Good luck!
DeleteI don't often comment on recipes but just had to on this one.
ReplyDeleteI followed the recipe to a "T" using an 11 pound shank ham.
You didn't mention internal temperature as many other recipes do so I opted to go for 150 degrees more or less.
Got busy with other fixins and by the time I checked after about 2 1/2 hours the internal temp was 185!!!!OH NO...HAM WILL BE DRY AND TASTLESS!
To my total amazement it was delicious AND juicy!
I will never make a ham any other way...EVER!
You are officially elevated to ham goddess!
I'm putting that on a t-shirt!
DeleteReally stupid question, once you have rubbed the ham all over (on its side) do you bake it with the fat side up? or still on its side? thanks!!
ReplyDeleteI'm not 100% sure I understand what you're asking BUT you cook it on it's side, just like mine is shown in the picture ;) I hope that helps!
DeleteThank you for a really really good ham recipe. Works like a charm and is easy and tasty. Sorry that so many people repeated the spiral ham question gonna play the number of times asked as one of my lucky lottery numbers. Forever grateful for this recipe. Amazeballs Ham Lover
ReplyDeleteLol. It tasted like bacon. Amazing!!
ReplyDeleteI made this last Christmas & it was wonderful! My dad is super picky about ham & stingy with his compliments but he raved about this & literally patted me on the back, lol! I'm making it again this year but with a smaller ham (about 6.5 lbs), I'll cook for a little less time but hopefully it will turn out just as amazing as last year's. Thanks so much for this recipe! :)
ReplyDeleteMade this with cherry coke and it was so good there were no leftovers.
ReplyDeleteMade this ham last year for Christmas. It was the best ham I ever had! I will definitely make again this year.
ReplyDeleteOkay I have two (probably dumb) questions:
ReplyDelete1) I got an approx 11lb bone in half ham, smoked...but it says fully cooked. It sure doesn't look cooked. I couldn't find any that said uncooked. It does say cured. I've never cooked a ham lol but I want to make sure I got the right thing! Smithfield brand. It looks pretty much like what you said but the "fully cooked" part scares me. Do I still cook it the same as the recipe?
2) I couldn't find the XL oven bags. I have a roasting pan with a lid that can be vented. Would this work? Or should I use foil?
You got exactly the right thing! Yes, I would use the roasting pan with the vent open. You may have to take the lid off halfway through cooking it and then just base it from then on to get the caramelized skin.
DeleteI think I finally found some bags online! I don't know what it is about my town and oven bag stock lol. One more question, do I have to put the flour in the bag like the bag directions say? I don't see it in your recipe so I will skip it if you say to!
ReplyDeleteI never have but they prolly know more than I do about baking bags!! I don't think it would hurt but it's not necessary. Happy Thanksgiving!
DeleteThank you for such an amazing recipe. I found this about 5 years ago and my daughter requests this about 4 times a year. It is the only style of ham she will eat. I'm sneaking in 1 TBL Heinz 57 this year because I didn't have enough mustard. Wish me luck that she doesn't notice.😂😂😂😜 Thank you once again. Happy Thanksgiving 2019.
ReplyDeleteThank you for such an amazing recipe. I found this about 5 years ago and my daughter requests this about 4 times a year. It is the only style of ham she will eat. I'm sneaking in 1 TBL Heinz 57 this year because I didn't have enough mustard. Wish me luck that she doesn't notice.😂😂😂😜 Thank you once again. Happy Thanksgiving 2019.
ReplyDeleteMandy, please help. I have a 15 lip hickory smoked fully cooked ham. The directions on the package say cook 20 minutes per pound that would be five hours. Your directions say About 21/4 - 2 1/2 hours. I’m cooking in the bag with Coke. Can you redirect me regarding the timing. Thank you, and Thank you for this thread,
ReplyDeleteThe ham in my recipe is much smaller so you'll need to cook yours longer for sure. 20 mins per pound is a long time, though. I usually go with 12-14 mins per pound... you want the internal temp to be 140 degrees. I would cook yours 3.5 to 4 hours.
DeleteThank you for your reply, that’s what I was thinking! My mother always said 2 great minds think alike!!
ReplyDeleteThis is my favorite ham recipe!! I use peach halves in place of pineapple! Once the ham is done I cut up the peaches and serve on the side!! Thanks for such a great recipe!
ReplyDeleteHello I just found this recipe and cant wait to try it. I have two questions though first is can I use diet or is it not sweet enough? And second question is if I dont have a plastic bag could I just cover with foil?
ReplyDeleteThis is my go to recipe every Christmas. Is it possible to cook this in a Dutch Oven without a bag?
ReplyDeleteI haven't tried it but I'm sure you could... it just may not brown as well. Merry Christmas!
DeleteShould I put on a rack or just place on bottom of toaster?
ReplyDeleteNo rack is needed!
DeleteMy daughter-in-law used this method for our Christmas ham dinner this year. She got it from Facebook. I'm usually the meat cook of the family get togethers but was only the carver this year. This ham was by far the most juicy I've ever sliced and eaten. Very flavorful as well - My go to recipe from now on - thank you very much!!
ReplyDeleteCan u marinate the ham overnight with coke and brown sugar wrapped in aluminum foil
ReplyDeleteI haven't before but that would probably be just fine!
DeleteI love the sound of this recipe and wonder if a spiral cut ham could be used but cooked at a lower temperature, say 250, so as not to dry it out?
ReplyDeleteThis was delicious. I did about 95% as the instructions said. I used tropicana orange juice because i super covet my cara cara oranges since those were the only ones in the house. Lol. I know this recipe is old but its definitely delicious and i just wanted to let you know.
ReplyDeleteHello! First, this is my absolutely favorite way to cook ham. Been using this recipe for a few years now and my family expects it! I do switch to pineapple which is also great! My question is do you have my idea how this may cook in an electric roaster? Just looking to save oven space this year. My roaster is huge, but I don’t want to ruin the ham! Thanks
ReplyDelete10 years later and this is the only way I ever cook ham.....and oh the leftovers!!!!
ReplyDeleteI have obtained a ham! I can't wait to make this for Thanksgiving, because who needs turkey?!?
ReplyDelete