Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

Basted in coke and wine, and glazed with mustard and brown sugar, my experiment produced a succulent ham so juicy and flavorful that condiments are optional. My whole family raved! Amounts are approximate and may vary depending on your oven, cut of meat and personal tastes.

Ingredients Nutrition


  1. Preheat oven to 325 and use the lowest rack in the oven.
  2. Score ham about 1/4" deep and a few inches across in about five or six random places.
  3. Place in deep roasting pan and pour coke and wine over ham.
  4. Baste every 15 minutes.
  5. Turn ham to a different position every half hour or so.
  6. If meat starts to get too brown on top too soon, make a foil tent and cover loosely (I did this for the last hour).
  7. After two to three hours, or when meat thermometer inserted in the deepest part (not touching the bone) says 120-130, remove the ham from the oven.
  8. Mix sugar and mustard in small bowl and brush generously all over the ham (if needed, make more glaze).
  9. Return ham to oven on a higher rack, uncovered, and bake at 450 for 10-20 minutes.
Most Helpful

5 5

I found this recipe last year and have made it 3 times since. It is EASY and everyone raves! (And I learned how to make a quick sweet & spicy honey mustard in the process!)

5 5

OK, I have to admit it...I found this recipe perfect! I have made it twice and have one in the oven as we speak. There is absolutely no changing necessary, the Marsala gives it a unique and delightful twist. Do not worry that the alcohol taste will come will not be noticeable accept to add a rich smoothness. The brown sugar glaze is just the right proportions. I kept my hams cut side down as they were half shanks but if I had a whole one I would turn as suggested. Thank you, I'm going to move this recipe to my "Family Favorites" cookbook. <3

5 5

This is the best ham I have ever eaten! I made it with coke and red wine and it was fabulous! I will never make another ham. The mustard brown sugar were a great addition!

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