What if my ham doesn’t fit in the crockpot?
Try positioning the ham at a slight angle to gain a little extra clearance. If needed, slice a small section from one end with a sharp knife — this doesn’t affect the flavor or cooking at all. For very large hams (over 10 pounds), an 8-quart crockpot or an alternative cooking method like the oven may be more practical.
Can I make this recipe in the oven instead?
Yes. Place the ham in a roasting pan, pour the cola mixture over it, cover tightly with aluminum foil, and bake at 325°F (165°C) for approximately 15 to 18 minutes per pound. Uncover for the last 30 minutes and baste every 10 minutes to build the glaze. The result is excellent but requires more attention than the crockpot version.
How far ahead can I make this?
You can cook the ham completely, allow it to cool, and refrigerate it for up to 2 days before serving. Reheat slices gently in a covered baking dish at 300°F (150°C) with a little of the reserved glaze spooned over the top, or warm individual portions in a skillet over low heat. The flavor is essentially unchanged after reheating.
What should I do with the leftover ham?
Leftover Crockpot Cola Ham is genuinely versatile. Slice it thin for sandwiches with good mustard and Swiss cheese. Dice it into a breakfast scramble with eggs and potatoes. Add it to a split pea or bean soup where it provides a smoky, savory backbone. Fold it into a creamy pasta or casserole. The glaze-flavored ham adds something beyond what plain deli ham can offer to any of these applications.
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