This Southern 3-Ingredient Brown Sugar Glazed Ham is the centerpiece your holiday table deserves. With just a handful of simple ingredients—brown sugar, yellow mustard, and cola—you can create a sweet, sticky, caramelized glaze that transforms a fully cooked ham into something truly spectacular. Perfect for Easter, Christmas, Thanksgiving, or any Sunday dinner, this ham is as easy to make as it is delicious.
The combination of brown sugar and mustard creates a tangy-sweet glaze that caramelizes beautifully in the oven, while the cola adds depth and helps the glaze become glossy and sticky. Scoring the ham allows the glaze to seep into every crevice, ensuring each slice is packed with flavor.
Why You Will Love This Recipe
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Just 3 Ingredients for the Glaze:Brown sugar, yellow mustard, and cola.
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Spectacular Presentation: A glossy, caramelized ham that looks like it came from a Southern kitchen.
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Sweet and Tangy Flavor: The mustard balances the sweetness of the brown sugar perfectly.
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Effortless: Minimal prep with big results.
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Perfect for Holidays: Easter, Christmas, Thanksgiving, or any special gathering.
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Great for Leftovers: Use leftover ham in sandwiches, soups, or casseroles.
Southern 3-Ingredient Brown Sugar Glazed Ham
Prep Time: 15 minutes | Cook Time: 2 to 2½ hours | Total Time: 2½ to 3 hours
Servings: 8 to 10
This beautifully glazed ham is sweet, sticky, and caramelized. With just three ingredients, it is the perfect centerpiece for any holiday meal.
INGREDIENTS
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1 fully cooked bone-in ham, 7 to 9 pounds
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1½ cups packed light or dark brown sugar
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½ cup yellow mustard
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½ cup cola (regular, not diet)
INSTRUCTIONS
Step 1: Preheat and Prepare
Preheat your oven to 325°F (165°C). Set a rack in the lower third of the oven so the ham will sit in the center once it is in.
Step 2: Prepare the Ham
Unwrap the ham and discard any plastic pieces or packaging. If there is a plastic disk over the bone, remove and discard it. Place the ham, cut side down, in a large roasting pan. If it comes with a thin layer of skin or excess fat, you can trim it lightly, but leave a good layer of fat so the glaze has something to cling to.
Step 3: Score the Ham
Score the surface of the ham by making shallow cuts about ¼ inch deep in a crisscross pattern, spacing the cuts about 1 inch apart. This helps the glaze soak in and gives you those pretty caramelized edges.
Step 4: Make the Glaze
In a medium bowl, whisk together the brown sugar, yellow mustard, and cola until smooth and pourable. It will look a little loose at first, but it thickens and turns syrupy as it cooks.
Step 5: Apply the First Glaze
Spoon or brush about half of the glaze all over the ham, making sure to get it into the scored cuts and over the sides. Pour a small splash of water (2 to 3 tablespoons) into the bottom of the pan to keep the drippings from burning.
Step 6: Bake Covered
Cover the ham loosely with foil, tenting it so it does not press against the surface. Bake for 1½ to 2 hours, depending on the size of your ham, basting with the pan juices once or twice. You want the ham to be heated through to about 130 to 140°F in the thickest part, since it is already fully cooked.
Step 7: Apply the Final Glaze
Remove the foil and pour or brush on the remaining glaze, making sure to coat every exposed surface. Increase the oven temperature to 375°F (190°C).
Step 8: Bake Uncovered
Return the ham to the oven, uncovered, and bake for another 25 to 35 minutes, basting every 8 to 10 minutes with the thickening glaze and pan juices. The glaze should darken, bubble, and turn glossy and sticky, with some caramelized edges but not burned spots. If any area is getting too dark, you can loosely cover just that part with a small piece of foil.
Step 9: Rest and Serve
When the glaze is deeply caramelized and the ham is heated through, remove the pan from the oven. Let the ham rest for at least 15 to 20 minutes before slicing so the juices settle and the glaze sets into a sweet, sticky coating. Transfer the ham to a serving platter, spoon some of the thickened pan glaze over the top so it drips down the sides, then slice and serve warm.
Tips for the Perfect Glazed Ham
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Score the Ham Properly: Scoring creates a diamond pattern that helps the glaze penetrate and adds visual appeal.
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Use a Bone-In Ham: Bone-in ham has more flavor and stays juicier than boneless.
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Do Not Overbake: Since the ham is fully cooked, you are simply heating it through and caramelizing the glaze. Overbaking can dry it out.
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Baste Frequently: Basting during the final uncovered bake ensures a thick, sticky, caramelized glaze.
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Let It Rest: Resting allows the juices to redistribute and the glaze to set, making for cleaner slices.
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Save the Bone: The leftover ham bone is perfect for soups, beans, or stocks.
Variations and Substitutions
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Honey Mustard Glaze: Substitute half of the brown sugar with honey.
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Spicy Glaze: Add a pinch of cayenne pepper or red pepper flakes.
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Pineapple Glaze: Add ½ cup of pineapple juice along with the cola.
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Maple Glaze: Substitute brown sugar with maple syrup.
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Dijon Mustard: Use Dijon mustard instead of yellow mustard for a sharper flavor.
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Gluten-Free: This recipe is naturally gluten-free.
What to Serve with Glazed Ham
This sweet, sticky ham pairs beautifully with:
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Scalloped Potatoes: A creamy, cheesy classic.
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Green Bean Casserole: A holiday favorite.
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Roasted Vegetables: Carrots, Brussels sprouts, or asparagus.
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Cornbread or Dinner Rolls: Perfect for soaking up the glaze.
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Macaroni and Cheese: A comforting, crowd-pleasing side.
Storage and Leftovers
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Refrigerator: Store leftover ham in an airtight container for up to 5 days.
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Freezer: Slice the ham and freeze in portions for up to 2 months. Thaw overnight in the refrigerator.
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Leftover Ideas: Use leftover ham in sandwiches, omelets, soups, casseroles, or ham salad.
Why This Recipe Is a Southern Classic
In the South, ham is a staple for holiday dinners and Sunday suppers. A glazed ham is often the centerpiece of the table, and this simple three-ingredient version is a favorite for its ease and incredible flavor. The combination of brown sugar and mustard is a classic Southern pairing—sweet, tangy, and deeply caramelized. The cola adds a subtle depth and helps the glaze become glossy and sticky.
Why This Recipe Works
This recipe succeeds because of the balance of flavors and the careful baking process. The brown sugar provides sweetness, while the yellow mustard adds tang and helps the glaze adhere to the ham. The cola adds acidity and depth, helping the glaze caramelize beautifully. Scoring the ham allows the glaze to seep into the meat, ensuring every slice is flavorful.
Baking covered first allows the ham to heat through gently, while the final uncovered bake caramelizes the glaze into a sticky, glossy coating.
Nutritional Information
Please note that values are estimates and will vary based on specific ingredients and portion sizes.
Per serving (based on 10 servings):
| NUTRIENT | AMOUNT |
|---|---|
| Calories | 450–550 |
| Protein | 28–32g |
| Carbohydrates | 28–32g |
| Fat | 24–28g |
| Saturated Fat | 8–10g |
| Fiber | 1g |
| Sugar | 26–30g |
| Sodium | 1100–1300mg |
Conclusion
Southern 3-Ingredient Brown Sugar Glazed Ham is the perfect centerpiece for any holiday table. Sweet, sticky, caramelized, and incredibly easy to make, this ham will impress your guests and leave them asking for the recipe. Perfect for Easter, Christmas, Thanksgiving, or any special gathering, this ham is sure to become a tradition.
I hope this recipe brings a little Southern sweetness to your table. If you give it a try, please leave a comment below. I would love to hear how it turned out for you.