Charmaine Neville's Sweet Baked Ham

Recipe by Holly Ritchey
READY IN: 2hrs 50mins
SERVES: 20-25


  • 1
    (15 -20 lb) ham, Spiral Cut, 15 to 20 lbs
  • 1
    (12 ounce) jar creole mustard (Dijon can be substituted)
  • 2
    lbs dark brown sugar (the darker the better)
  • 1
    (12 ounce) can Coca-Cola, room temperature


  • In a large bowl mix the mustard and brown sugar until a big sticky mess is formed making sure to break up any clumps of brown sugar.
  • Place the ham in the bag and using your hands or a rubber spatula spread the sugar-mustard glaze evenly over the ham.
  • Pour the Coke into the bag over the ham and seal the plastic bag tightly.
  • Place the bag in the refrigerator and refrigerate for 2 - 3 days.
  • On the 3rd day, rise the ham from the bag and place in a 300 degree oven for 45 minutes.
  • After the initial 45 minutes, baste the ham every 15 minutes for a total of 10 minutes per pound total roasting time or "until it falls apart.".