Ingredients
Equipment
Method
Prep
- Remove the ham from the refrigerator and all packaging including the plastic bone protector about 3 hours before cooking.
- Place ham face of the first slice down on a small rack in a roasting pan.
- Let it come toward room temperature while the oven preheats.
- Preheat oven to 350°F.
- Line the roasting pan with foil.
- Pat the ham dry.
Make the Glaze
- Combine the cola, cherry juice, brown sugar, and pumpkin pie spice in a small saucepan.
- Bring to a simmer and cook for 5 minutes until thickened.
Cook
- Place the ham in the oven allowing 15-18 minutes of cooking time per pound.
- Cook uncovered.
- Insert a probe thermometer into the thickest part without hitting the bone.
- Cook until internal temperature reaches 135°F.
- Brush the glaze all over the ham coating the entire surface except the bottom.
- Increase the oven temperature to 425°F.
- Cook until the internal temperature reaches 140-145°F and the surface is nicely caramelized.
Rest and Serve
- Remove from oven and let rest for 30 minutes before carving.
Disclosure: Nutrition is estimated and provided for general guidance.
Notes
The key to this recipe is letting the ham rest at room temperature for 3 hours before cooking—this ensures even heating throughout. Foil-lining the pan saves significant cleanup since the glaze will caramelize and potentially burn onto the surface. Apply the glaze only when the ham reaches 135°F internal temperature to prevent burning during the long cooking time. The combination of cola and cherry juice creates a sweet-tart glaze that balances the salty ham perfectly. Most spiral hams are pre-cooked, so you're really just reheating and glazing—verify on your packaging. Leftover ham stores well refrigerated for up to 5 days and works in sandwiches, omelets, and soups.
