Yes. Boneless ham works perfectly in this recipe and is somewhat easier to carve. The glaze and cola liquid behave the same way regardless of whether the ham has a bone. Bone-in ham contributes slightly more flavor to the braising liquid, but the difference in the finished dish is modest.
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.
Variations Worth Trying
Pineapple and brown sugar ham: Arrange pineapple rings over the surface of the ham and add a cup of pineapple juice to the cola in the crockpot. The pineapple’s acidity tenderizes the meat slightly and adds a bright tropical sweetness that’s a natural companion to the saltiness of the ham. This is perhaps the most classic American holiday ham variation.
Maple cola ham: Replace the honey with pure maple syrup and reduce the brown sugar slightly. The maple adds a deeper, earthier sweetness with a distinctive flavor that works particularly well in autumn and winter. Dark maple syrup produces the most pronounced maple character.
Spiced holiday ham: Add a cinnamon stick, two or three whole cloves, and a star anise to the cola liquid alongside the brown sugar glaze. These warm spices create an intensely festive aroma as the ham cooks and produce a glaze with a more complex, spiced depth that’s particularly appropriate for Christmas or Thanksgiving.
Honey mustard glaze ham: Double the Dijon mustard and increase the honey to a third of a cup, reducing the brown sugar accordingly. The result is a sharper, more mustard-forward glaze that’s less sweet and more assertively savory — a good choice for guests who find very sweet glazes too rich.
Low-carb version: Use a sugar-free cola and replace the brown sugar with a brown sugar substitute such as Swerve Brown or a similar erythritol blend. The glaze will be slightly less thick than the original but the flavor is very close, and this version fits comfortably into a low-carbohydrate eating approach.
What to Serve Alongside
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