Choose a spiral-cut ham if possible. The pre-cut slices allow the cola and glaze to penetrate deep into the ham throughout the cooking process, flavoring every bite rather than just the exterior. A whole uncut ham works but produces a less deeply flavored result.
Don’t drown the ham in cola. You need enough liquid to create steam and a braising environment — about 2 cups is right for most ham sizes. The ham doesn’t need to be submerged, and too much liquid will dilute the glaze rather than concentrating it.
Reduce the cooking liquid into a proper sauce. The liquid left in the crockpot after cooking is good but thin. Taking the extra 10 minutes to reduce it in a saucepan transforms it into something genuinely excellent — a thick, sticky, caramel-colored sauce that’s worth every second of the effort.
Use a meat thermometer to confirm doneness. Internal temperature is more reliable than clock time for determining when the ham is properly heated through. Target 140°F (60°C) at the thickest point, away from the bone.
Let the ham rest before carving. Five to ten minutes of resting time after removing the ham from the crockpot allows the juices to redistribute. Carving immediately releases more moisture and produces drier slices than waiting briefly.
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