Four golden-brown pork chops topped with melting butter and herbs, each wrapped in crinkled aluminum foil inside a white slow cooker, with savory juices pooling around the tender, juicy meat.

Slow Cooker Cola Ham: The 3-Ingredient Sunday Ham That Tastes Way More Expensive

Every Sunday, without fail, my Uncle Joe would have this ham going in his old, well loved slow cooker. You could smell it from the driveway. The kind of smell that makes you walk in the door, take your shoes off, and ask "is it ready yet" before you even say hello. The first time he told me it only took three ingredients I didn't believe him. The first time I tried it, I was convinced he had glazed it on the stove for hours behind my back. He never did. Just a ham, brown sugar, and cola. That's the whole trick. Over the course of six to eight hours, the cola and brown sugar melt down into the saltiest, sweetest, glossiest syrup imaginable. It seeps into every nook and cranny of the cured ham, coats it in a sticky glaze, and turns an incredibly affordable, fully cooked ham into something that looks like it was ordered from a holiday meat platter. I've made this for everything at this point. Last minute company, potlucks, Christmas Eve when I don't want to fight the oven for three hours, and yes, lazy Sundays where the only thing on my to do list is mash some potatoes. No matter when I make it, without fail somebody asks for the recipe, and without fail their jaw hits the floor when I tell them how few ingredients are in it. This isn't reinventing the wheel. It's an old, passed around, church basement staple for a reason. It's hands off, cheap to make, feeds a crowd, and the leftovers might be the best part of the whole thing. With a pile of mashed potatoes to soak up every drop of those dark, syrupy juices, there isn't much else a Sunday needs.

Why You'll Love This Slow Cooker Cola Ham

Three ingredients, five minutes of work. Pat the ham dry, sprinkle sugar, pour cola, put the lid on. That's it. No basting every twenty minutes, no tenting and checking the oven, no pan drippings to babysit. It tastes expensive. Cured ham is already salty and savory, however the combination of brown sugar and cola takes all of that and turns it into a sweet and salty glaze that tastes far more "honey glazed spiral ham from the deli counter" than the price tag would ever lead you to believe. It's ridiculously tender. After a long, low braise in its own syrupy liquid, the meat goes from sliceable, all the way down to fork tender. Depending on your ham, you may be able to pull it into the biggest, juiciest shreds to pile onto a sandwich. Perfect for feeding a crowd. A 4 to 6 pound ham will feed 8 to 10 people with ease, especially when paired with hearty sides. It's one of the cheapest "company worthy" main dishes that you can possibly make. The leftovers are elite. I will die on this hill, a leftover cola ham and yellow mustard sandwich on a squishy roll might be better than the ham itself on Sunday.

Why This Recipe Works

Cola does double duty. Cola provides liquid to create steam in the slow cooker so that the already cooked ham doesn't dry out, whilst also containing sugars that concentrate down into a thick, sticky syrup. As it reduces around the ham, those sugars caramelize into the glaze. Brown sugar amplifies it. Sprinkling brown sugar directly onto the ham allows some of it to stick to the surface and melt into that reducing cola, creating a glaze rather than just sweetened broth. Pressing it on, opposed to stirring it in, is the key to getting that glossy coating. Low and slow is for moisture, not cooking. Since the ham is fully cooked, we aren't relying on time to reach a "done" temperature for safety as much as we are relying on it to heat through gently and become tender. Cooking on LOW keeps it from boiling aggressively and keeps the glaze from scorching onto the bottom of the insert. Cut side down = moisture insurance. Placing the ham cut-side down allows that flat face to soak up the syrupy juices as it heats, keeping the most exposed meat incredibly juicy. This is the one placement trick that I will never skip.

Ingredient Breakdown

1 (4 to 6 Pound) Fully Cooked Ham, Bone-In or Boneless

Look for a fully cooked, ready to eat ham. A boneless ham is the easiest to fit into most 6 quart slow cookers and the easiest to slice. A bone-in ham is insanely flavorful and fits beautifully if curled or placed cut side down, however it will take up a little more real estate. For spiral sliced hams: They are fully cooked and will work, however they are pre-sliced, so they will want to shred into juicy ribbons as opposed to nice, clean slices. If that's the only ham you can find, it's still delicious, just lean into pulled ham for sandwiches opposed to a carved platter. Whatever you do, do not buy a raw, uncooked ham for this recipe. This recipe is strictly for fully cooked hams.

1 Cup Packed Light or Dark Brown Sugar

Light brown sugar is the classic, clean and sweet option that lets the cola shine through the most. Dark brown sugar has more molasses to it, creating a deeper, almost toffee like glaze that I personally think is unbeatable for a Sunday ham. Either one works wonderfully. Make sure that you are firmly packing it into your measuring cup, a loose scoop will leave you with a noticeably thinner glaze.

2 Cups Cola (Regular, Not Diet)

Classic Coca-Cola is what Uncle Joe has always used, and it's the gold standard for this recipe. The blend of its sugars, acidity, and caramel notes are what create that "tastes expensive" flavor. Root beer or Dr. Pepper also make for an incredibly tasty twist, however, I beg of you, do not use diet cola. The artificial sweeteners do not reduce down into a syrupy glaze and can leave behind an odd aftertaste.

Kitchen Equipment

A large slow cooker (6 quart or bigger). A 4 to 6 pound ham needs room. If your ham is a tight squeeze, trim the very end of it to allow the lid to close fully. If it still sticks up a little bit, a piece of foil tucked underneath the lid (as shown in the tips) works wonders to help trap moisture.
Paper towels. To pat the ham dry before adding the sugar.
Tongs or two sturdy forks. For transferring the hot, slippery ham to your cutting board.
A large cutting board with a groove. There will be a lot of syrupy juices.
A spoon or ladle. To skim any excess fat off of the juices and to baste the ham whilst it rests.
A rimmed baking sheet and foil (optional.) Only needed for the broiler finish to crisp up the edges.

Step-By-Step Instructions

Step 1: Prep The Ham

Pat your fully cooked ham dry with paper towels. Place it cut-side down into the bowl of your slow cooker. If it's a little too big to fit with the lid fully shut, trim a small sliver off of the end, do not force the lid down onto the meat.

Step 2: Sugar Coat

Sprinkle the packed brown sugar all over the top and sides of the ham, using your hands to lightly press it in so that it sticks. Don't worry about getting every single nook perfect, as soon as the cola heats up the majority of it will melt down into the glaze regardless.

Step 3: Add The Cola

Slowly pour the cola around the ham, down the sides of the insert opposed to directly onto the top. This prevents you from washing all of your sugar off of the surface. You want the liquid to come about 1 to 2 inches up the sides of the ham. You do not need to submerge it.

Step 4: Slow Cook

Cover with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. You're looking for the ham to be heated through, incredibly tender, and for the liquid to be dark, bubbly, and syrupy around the edges. Most hams will be ready around the 6 hour mark on low, however every slow cooker runs a little differently. If you have an instant read thermometer, you're aiming for around 140°F.

Step 5: Rest, Glaze, and Serve

Carefully transfer the ham to a cutting board and tent it loosely with foil. Let it rest for 10 minutes. While it rests, use a spoon to skim any excess fat off of the surface of the dark cola-brown sugar juices in the slow cooker. Optionally, spoon some of those juices over the ham as it rests for an extra sticky glaze. Slice or shred, plate up, and spoon even more of those juices over each portion before serving. I highly recommend saving every drop that you can.

Optional Step 6: Crisp The Edges

If you want some caramelized, almost crackly edges, transfer your sliced or whole rested ham to a foil lined, rimmed baking sheet. Spoon a generous amount of the skimmed juices over it and broil on the top rack for 3 to 5 minutes, watching it the entire time. The sugar glaze goes from beautifully caramelized to burnt alarmingly fast, so do not walk away from it!

Expert Tips

Keep the lid closed. This is a reheat, not a race. Every time you peek, you let heat out and tack on time. Resist the urge, your nose will tell you when it's getting close. Cut side down is non-negotiable. It is the difference between a juicy ham and one that dries out on its largest face. If your ham has two flat sides, pick the one that will sit flattest against the bottom of your insert. Don't drown it. Only 1 to 2 inches of liquid up the sides. Any more than that and you'll dilute your glaze. The reduction is what makes it so good, so we want that liquid to cook down, not boil the ham. Skim the fat. Cured hams can render a decent amount of fat whilst they heat. Skimming it off of the syrup gives you a silky, sticky glaze opposed to a greasy one. Plan for your ham type. Whole or boneless hams will give you clean slices. Spiral sliced hams will shred incredibly easily. Both are delicious, just cater your slicing plan to the ham that you're working with. Foil trick for a tight fit. If the dome of your ham is hitting the lid, don't force it shut. Crumple up a sheet of foil and tuck it around the gap underneath the lid to help trap heat and moisture. It works like a charm.

Common Mistakes

Using a raw ham. This recipe will not safely or properly work for an uncooked ham. Only buy fully cooked, ready to eat ham for this one. Using diet cola. As stated above, it will not caramelize. You'll end up with sweetened, weird tasting broth with none of the glossy glaze. Only use regular soda. Cooking on high the whole time. High works in a pinch, however cooking on low for the majority of the time keeps the glaze from boiling too aggressively and keeps the ham juicier. If you're short on time, high is okay, but low is the one that Uncle Joe swore by. Forgetting it's already cooked. Don't cook it to 165°F out of fear, you're reheating. Pulling it once it's piping hot and tender (around 140°F) will keep it from getting waterlogged and falling apart into mush. Walking away from the broiler. I cannot stress this enough. Set a timer for two minutes, stand in front of it, and watch it. Sugar burns in the blink of an eye. Throwing out the juices. Do not dump that liquid! Skim the fat, ladle it into a pitcher, and put it on the table. Every single person will want it poured over their ham and mashed potatoes.

Ingredient Substitutions

Different soda. Root beer makes an incredibly cozy, sassafras forward glaze. Dr. Pepper adds a cherry-vanilla note that is shockingly good with ham. Cherry cola is also delicious. Stick to dark, regular sodas for the best caramelization. Different sugar. Dark brown sugar for a toffee-like glaze. Maple sugar can work in a pinch, however it is more expensive and can burn easier if broiled. Honey can be used, however only add a tablespoon or two at most, as it caramelizes incredibly fast under the broiler. Spice it up. Want a little something extra whilst still keeping it easy? Add a pinch of ground cloves, a pinch of cinnamon, or a teaspoon of Dijon mustard to the bottom of the slow cooker with the cola. This still keeps it simple, however adds a lovely warm note that pairs amazingly with the sweetness. Smaller or larger ham. A 3 pound ham will only need about 4 to 5 hours on low. A 7 pound ham may need the full 8 hours on low, however make sure it fits in your cooker with room for the lid to close. Adjust time to tenderness, not the clock.

Variations

Spiral Sliced Pulled Ham. Cook a fully cooked spiral sliced ham as directed. Once heated through, gently separate and pull the slices into shreds with two forks whilst in the slow cooker, tossing them in the juices for 10 to 15 minutes before serving. Perfect for sliders. Pineapple Cola Ham. Pour the cola in as directed, and add a drained 8 oz can of pineapple chunks to the bottom of the slow cooker. The pineapple steeps into the syrup and is ridiculously good served over the ham. Mustard Glazed. Whisk 1 tablespoon of spicy brown mustard into the skimmed juices at the end, or lightly brush it onto the ham before broiling. The tang cuts the sweetness beautifully. Holiday Style. Add a few whole cloves studded into the top of the ham before sprinkling the sugar. It looks gorgeous, smells like the holidays, and is an old fashioned touch that Uncle Joe would wholeheartedly approve of. Slider Ham. Shred the ham after cooking, toss with a hefty ladle of the skimmed juices, and pile onto soft Hawaiian rolls with a swipe of yellow mustard and some bread and butter pickles. These disappear faster than the platter ever could.

Make It Healthier

I'm gonna be blunt with you, this is a treat. It's cured meat paired with a sugary soda and brown sugar. However, there are some realistic ways to nudge it without ruining it. Trim where you can. Some hams have a thick fat cap. If yours has one, you can trim most of it off before placing it in the slow cooker. Leave just a little for moisture, however getting rid of the excess will shave off some fat before it renders. Skim religiously. Skim every bit of rendered fat off of those juices before serving. This makes the biggest difference for the glaze's texture and cuts a noticeable amount of fat off of the final plate. Chilling the leftovers makes this even easier, as the fat will solidify into a disk that you can lift right off. Control your portions. The flavor is incredibly strong due to how glazed it is, so a 2-3 oz portion with a heap of vegetables goes a lot further than you think. Pair it with fiber heavy sides such as green beans or a crisp salad to balance out the plate. Watch the sodium. Cured ham is already very high in sodium, there is no way around it for this recipe. If sodium is something you need to watch, make sure to pair it with unsalted sides, don't add any salt to your vegetables, and stick to smaller portions. Low sodium hams exist, however they can be harder to find and may change the flavor slightly. Sugar is real. With ~38 g of sugar per serving, this is absolutely a treat, not an everyday staple. I wouldn't change that for the world, it's the reason that it tastes so special.

Meal Prep

This ham is prime for meal prep. Cook it on Sunday, let it cool, and portion it out for the week! Slice or shred it, and pack it with a tablespoon or two of the skimmed cooking juices in each airtight container. This is the secret to reheating it without it drying out at all. Keep your sides separate from the ham until you're ready to eat to prevent anything from getting soggy. This is perfect for easy lunches, and it makes throwing together a ham and egg scramble in the morning a two minute job.

Storage

Cool the ham and juices within 2 hours of cooking. Store sliced or shredded ham in an airtight container in the refrigerator for 4 days, with some of the skimmed cooking liquid poured overtop to keep it juicy. Store the remaining juices separately in their own airtight container for up to 4 days as well. Do not leave it sitting out on the counter to cool for hours. Shallow containers will cool it down the fastest and are the safest route.

Freezing

This freezes beautifully! Portion the sliced or shredded ham into freezer safe bags or airtight containers, pour a little bit of the skimmed cooking liquid over each portion, press as much air out of the bag as possible, and freeze for up to 3 months. For the easiest thawing, lay the freezer bags flat. They take up barely any space, thaw insanely quickly in the fridge overnight, and reheat beautifully. I would recommend freezing it without the broiled, crisped edges, and crisping them fresh after reheating if you want them back.

Reheating

Skillet (my favorite for leftovers): Add a splash of the reserved juices to a non stick skillet over medium low heat. Add your ham, cover with a lid, and heat for 3 to 5 minutes, tossing occasionally until warmed through. This keeps it unbelievably juicy. Oven: Preheat to 325°F. Place ham in a baking dish with a few spoonfuls of juices, cover tightly with foil, and bake for 10-15 minutes, or until heated through. Microwave: Place a small portion in a microwave safe dish with a teaspoon of juices. Cover with a damp paper towel, microwave at 50% power in 30 second bursts, stirring in between until hot. Lower power is key to keeping it from getting rubbery. Slow Cooker: Add leftovers with a splash of juices to your slow cooker and heat on LOW for 1 to 2 hours. Perfect for a party or when you're feeding a crowd off of leftovers. From frozen: Thaw overnight in the refrigerator for the best results. Reheating from frozen directly can dry out the edges before the middle is warm.

What to Serve With

Potatoes, always. Creamy mashed potatoes are practically mandatory to soak up all of that cola glaze. Cheesy scalloped potatoes are next level, and even roasted Yukon golds are incredible. Something green. Roasted green beans, steamed broccoli, buttered peas, or garlicky Brussels sprouts all cut through the sweetness and richness beautifully. The classic spread. Buttered dinner rolls, cornbread, or even plain white bread to mop the plate clean. I refuse to let a drop of those juices go to waste. Something bright and acidic. A crisp, vinegary slaw, bread and butter pickles, or a simple green salad with a sharp vinaigrette is the perfect contrast to all of that sweet and salty ham. For sliders. Soft rolls, yellow mustard, and pickles. Do not overthink it. This is peak comfort food.

Beverage Pairings

Sweet or unsweetened iced tea. The classic Southern pairing and it cuts right through all of the sweetness of the glaze. Dr. Pepper or a nice, ice cold cola. Lean into it! An ice cold glass of regular cola with this ham is campy in the absolute best way possible. Apple cider. Both hot and cold apple cider pair beautifully with the brown sugar and caramel notes from the glaze, especially in the fall and winter. Beer. A crisp, clean pilsner or lager. You want something light and refreshing to cut the richness, not a super hoppy IPA that will fight the sweetness. Wine. Off dry Riesling or a fruity Gewürztraminer. Their natural fruitiness pairs beautifully with the sweet and salty glaze without being overpowered by it.

Frequently Asked Questions

Is this slow cooker cola ham fully cooked before putting it in?

Yes. You need to buy a fully cooked, ready to eat ham for this recipe. The slow cooker is solely used to reheat it and glaze it. We're aiming for around 140°F, not cooking raw pork.

Can I use a spiral sliced ham?

You can! It will work perfectly fine. Due to being pre-sliced, it will be much more prone to shredding as opposed to slicing into clean pieces. If you want a carved platter, use a whole or boneless fully cooked ham. If you want pulled ham for sandwiches and sliders, spiral sliced is perfect.

Do I have to use Coke, or can I use another cola?

Any regular, dark cola will work. Coca-Cola is the classic, however Pepsi, Dr. Pepper, and Root Beer all make delicious variations. The most important rule, never use diet soda.

How do I keep my ham from drying out?

Place it cut side down, only add 1 to 2 inches of cola up the sides (do not submerge it), cook on LOW, and add some of the cooking juices back over it whilst it rests. Also, do not overcook it. Once it's hot and tender, get it out of the slow cooker.

Can I cook this on high to save time?

Yes, 3 to 4 hours on HIGH will work. I still prefer LOW for 6 to 8 hours as it keeps the ham juicier and allows the glaze to reduce a little more gently without boiling as aggressively, however HIGH is perfectly acceptable if you're pressed for time.

Will this work in a smaller slow cooker?

It depends on the size of your ham. A 4 pound ham will fit in most 6 quart cookers with room. If your cooker is a 4 quart, you'll likely need to use a smaller, boneless ham (around 3 pounds) and trim it to fit, ensuring the lid can still close fully.

Can I make this ahead of time?

Absolutely. You can fully cook it the day before, allow it to cool in its juices, refrigerate covered, and then slice it cold for a platter, or gently reheat it in the oven at 325°F covered with foil and some juices for 20-30 minutes. It is honestly one of my favorite make ahead hams due to how well it keeps!

Is this gluten free?

Usually yes, however not guaranteed. Most major brand colas are gluten free, brown sugar is naturally gluten free, and most hams are gluten free, however some brands use flavorings, glazes, or modified food starches that can contain gluten. Always check every product label that you're using to be safe, especially your specific ham.

Nutrition

Estimated per serving, based off of 8 servings from a 5 pound fully cooked boneless ham with skimmed pan juices. Ham brands vary drastically in sodium and fat, so treat this as an estimate.

Calories: ~380
Protein: ~24 g
Carbohydrates: ~38 g
Sugars: ~38 g
Fat: ~14 g
Saturated fat: ~4.5 g
Sodium: ~980 mg
Cholesterol: ~80 mg

Two honest notes. This is very high in sodium due to the cured ham. This is also very high in added sugar due to the brown sugar and cola. This is a Sunday dinner treat, not an everyday meal, and I think that's exactly what makes it so special.

Final Thoughts

Some recipes are flashy. This isn't one of them. This is the recipe that gets pulled out every single Sunday, the one that fills the house up with people, the one that has more people circling the slow cooker with a fork than are actually sitting down yet, and the one that has been made for decades with nothing but blind faith in three ingredients. It's proof that you don't need a million ingredients to make something that tastes like it was made with love and a whole lot of effort. You just need a ham, brown sugar, cola, and a little bit of patience whilst it does all of the work for you. Make it for your people. Save the juices. Make the sandwich the next day. I guarantee you, after making this once, it'll be in your "every Sunday" rotation just like it has been in Uncle Joe's for all of these years.