Skip to content 
Why this recipe works so well
A good smoked ham already has deep flavor, so it does not need much help. The brown sugar adds sweetness and encourages the outside to develop a shiny crust, while the soda loosens the sugar into a spreadable mixture and helps form a syrup as the ham bakes.
As the heat works through the roast, the coating melts into the scored surface and settles into the shallow cuts. The result is a ham with a tender interior and a deeply browned exterior that tastes far more elaborate than the ingredient list suggests.
This approach also keeps preparation easy for busy holidays. Instead of juggling several glazes, spice blends, or extra steps, the cook can concentrate on roasting the ham properly and basting it enough to build a beautiful finish.
That balance of convenience and flavor is part of what makes this recipe so reliable. It feels special enough for a celebration while staying practical enough for any cook who wants a dependable main dish.
What you need for the ham
This recipe makes enough for about 10 to 12 servings, making it a strong choice for gatherings, potlucks, and holiday meals. The starting point is one fully cooked bone-in smoked ham weighing 8 to 10 pounds.
A ham that is not spiral-sliced works best here. Keeping the roast intact helps it stay moist during baking and gives the glaze more surface area to cling to without slipping too deeply between pre-cut slices.
You will also need 2 cups of packed brown sugar. Either light or dark brown sugar can be used, depending on whether you want a lighter sweetness or a deeper molasses flavor.
The third ingredient is 1/2 cup of cola or ginger ale at room temperature. Both options help dissolve the sugar and create the sticky coating that transforms during roasting.
How to prepare the ham for baking
Begin by heating the oven to 325°F, or 165°C. Position a rack in the lower third so the ham will sit comfortably in the center of the oven once placed inside.
Remove all wrapping from the ham and discard any plastic or netting. If there is a plastic disk attached to the bone, take that off as well before placing the ham in a large roasting pan or a deep baking dish.
The ham should be positioned cut side down. This helps protect the exposed side from drying out and allows the meat to warm more evenly while roasting.
For easier cleanup, the pan can be lined with foil before adding the ham. That small step becomes especially helpful once the sugar mixture melts and thickens in the bottom of the pan.
Scoring helps build flavor and texture
Once the ham is in the pan, use a sharp knife to score the outer layer of fat in a shallow crosshatch pattern. The cuts should go about 1/4 inch deep.
This step does more than improve appearance. The scoring creates channels that hold the brown sugar mixture in place, allowing more of the glaze to stick and caramelize as the ham cooks.
It also creates more edges across the surface. Those edges become especially flavorful once the sugar darkens and turns glossy in the oven.
Even a simple ham looks more polished with this technique. The finished roast comes out with a classic holiday presentation and a surface that slices beautifully.
Making the three-ingredient glaze
In a medium bowl, stir together the brown sugar and the cola or ginger ale. The mixture should be thick, grainy, and easy to spread.
If it seems too stiff, add a little more soda, one tablespoon at a time. The goal is a paste that can be pressed onto the ham without running straight off.
Spread this mixture over the outside of the ham, focusing on the top and sides. Press it into the scored cuts with your hands or the back of a spoon so it adheres well.
If any of the brown sugar mixture remains, spoon it into the bottom of the roasting pan around the ham. As the roast bakes, that extra sugar and liquid will combine with the juices and create a syrupy basting liquid.