Easter Ham Recipe with Cola-Pineapple Glaze (5 Ingredients!)

Easter Ham Cola Glazed Recipe

This recipe features:

  • 5-Ingredient, fool-proof Easter Ham Recipe with Cola-Pineapple Glaze
  • 2-Step cooking process
  • How to buy the very best ham (no additives!)

This recipe is only 5 ingredients – it couldn’t be any easier.

How to buy ham

Ham usually comes in a couple different sizes, a whole ham (like this one here) half-ham or ham steaks. What they do have in common, is that they’re all fully cooked already. What you are really doing is warming up the ham. The best way to do this is low and slow in the oven, then brushing on a glaze and returning it back to the oven at high heat to caramelize.

When you’re buying ham, look for “Ham with Natural Juices” or just plain ‘ol “Ham.” There are several grades of ham, and it all has to do with how much water is injected (which keeps it moist). Ham labeled “with water added” or “ham and water product” in the lower quality, and and it’s something that I don’t recommend.

There’s so much water added to the ham that it becomes tasteless and its texture spongy. Spongy ham is not good eats, especially for celebrating Easter. Here’s a good article about the ham grades.

Surprisingly, ham is incredibly cheap when you purchase it whole or half. This 11 pound ham was only $31.00 and it will feed 20 people.

Of course, if you aren’t feeding an army, buy a smaller ham, like the semi-bonless half ham and follow the recipe, just changing your oven time (15 minutes per pound)

The first step is to remove the plastic surrounding the ham. I’m not just talking about the plastic bag either, look carefully and sometimes you’ll see a very thin membrane-ish layer that can be easy to miss.

Then use your knife to score the surface of the ham all the way around in diagonal lines, about 2-inches apart.

Then score the other way, opposite direction. Basically, you’re making diamond-shaped scores to a) make it look pretty once it’s cooked b) help release some of its fat c) allow the glaze to stick to the ham

Place the whole thing in a big roasting pan. Make sure that the roasting pan isn’t too big.

Pour in 1 1/2 cups of cola and 1 1/2 cups of grape juice. See how because the pan isn’t too much bigger than the ham itself, the cola/juice is able to go up about 1-inch in the pan. This is important – if the pan is too big and shallow, all of the cola/juice will evaporate off.

Cover with tin foil. Place it into an oven at 275F, 15 minutes per pound.

While the ham is baking, let’s make the Cola-Pineapple Glaze. 2 cups brown sugar:

1 cup cola and 1 cup grape juice.

Juice from the can of the sliced pineapple. We actually will be only using the sweet pineapple JUICE from the can. Use the pineapple fruit in another dish. Or, uh, you could just buy pineapple juice.

Simmer until you get a nice thick, sweet glaze, about 20 minutes.


It should look like this and coat a spoon nicely.

When the ham is done – uncover it and you’ll see the pretty diamond scores we made.

Brush on the glaze all over and crank the oven to super hot 425F.

Pop it back in the oven for 15 minutes which will allow all the sugar to caramelize – oh baby look at that ham!

Very pretty, very Easter-worthy centerpiece.

Rest the ham for 15 minutes or so. In the meantime, you can return the glaze to stove to warm up.

Slice the ham — beautiful.

Perfect pink. Low ‘n Slow will guarantee you moist, tender perfect Easter ham.

So, with 5 ingredients and about $40, you can feed 22 people. Or just feed 4 people and have a ton of leftovers for the rest of the year 😉

Recommended Equipment


Cola-Pineapple Glazed Easter Ham Recipe

Servings: 20 Prep Time: 15 minutes Cook Time: 15 minutes per pound

Feel free to use a full ham or half ham in this recipe - the timing - 15 minutes per pound still applies.


11-12 pound bone-in ham with natural juices
2 1/2 cups grape juice, divided
2 1/2 cups cola, divided
20-ounce can of sliced pineapple (you'll need both the juice and the pineapple)
2 cups brown sugar


Let the ham stand at room temperature for 90 minutes.

Preheat oven to 275 degrees F. Set the rack at the lowest position. Rinse and pat dry the ham. Using a sharp knife, score the skin of the ham in a criss-cross pattern. Place ham in a roasting pan. Pour just 1 1/2 cups of the cola and 1 1/2 cups of grape juice into the pan and add additional water if necessary to bring the liquid level to 1/2 inch. Cover the pan tightly with tin foil. Roast in oven for 2 3/4 to 3 hours (about 15 minutes per pound) or until the internal temperature of the ham reaches 100 degrees F.

While the ham is cooking, prepare the glaze. Combine the remaining 1 cup grape juice, 1 cup cola, the juice from the pineapple (reserve the pineapple slices for later) and the brown sugar in a small sauce pot and simmer on low for 20 minutes, until it becomes thick and glossy. Let stand at room temperature until ready to use (as the glaze cools, it will thicken up, making it easier to brush on the ham).

Take the ham out of the oven when it reaches the first internal temperature of 100 degrees F. Turn the oven to 425
degrees F. Brush the ham with about 1/4 of the glaze all over. Use toothpicks to stud the ham with the sliced pineapple, if desired. Once the oven comes to temperature, return the ham, uncovered to oven. Bake for 15 minutes until the liquid is bubbly and the ham has turned to a nice, deep golden brown. The internal temperature of the ham should be 140 degrees F.

Remove ham to a cutting board and let rest for 15 minutes.

Return the remaining glaze to the stove on medium-low heat to warm the glaze up for serving. Carve and slice the ham, drizzle a bit of the cola glaze on each plate.

More Ham Recipes

Mango-Ginger Glazed Ham (6 Ingredients!)

easter ham mango glazed ginger recipe

Blackberry Rum Glazed Ham Recipe (perfect for 2 people!)

blackberry rum glazed easter ham recipe

Ham with Grilled Peaches 

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Comments 31

  1. razzle

    Oh darn. I knew I should have stayed away from your site. I’m so weak. There goes my bikini diet. Oh, after this easter ham. For sure. I will get back on track. Or maybe not since I’m going to eat the whole thing! Ugh. Mental break down. Ham = more pounds to lose. But darn. You make such good food.

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  4. Jeannie Bowser

    I really like the ham recipe using the cola grape juice and pineapple. Sounds very good!!!!

  5. Pingback: Cola-Pineapple Glazed Easter Ham Recipe | Dr.Jo Recommends...

  6. ellen

    im in the process of using this recipe today for easter . i have 20 people coming to dinner so ill let you know how it goes

  7. ellen

    excellent-everyone loved the ham-i had nothing left-i would definatley recommend this-my son was a little wary of this recipe especially with the cola ,before the hanm was served he had a sample piece and loved it.

  8. Sherri M

    Tried this yesterday. It was a major hit. When I told them it had Cola and Pineapple juice in it, they didn’t believe it. Had to pull up your site and prove it to them. Delish!

  9. Erika K

    I’ve put brown sugar and cola over ham before, but I’ve never even thought of fruit juice or pineapple. My family has loved “Coke and ham”, but I have to try this version. Going to put these ingredients on the grocery list this week!

    I just had supper and my mouth is already watering 🙂

    Erika K

    Cuisinart 12 cup food processor

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  17. Joanna Jones

    Love this recipe! If you’re looking for an AMAZING ham source, our family gets all of our meat from Pasture Prime Family Farm. They ship nationwide I believe. Humanely raised, heritage breeds, and fed all-natural feed. It truly makes a difference in the flavor, and of course, it’s much healthier for you 

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  20. Eula

    Hmm it looks like your website ate my first comment (it was super long) so I guess I’ll just sum it up what I submitted and say, I’m
    thoroughly enjoying your blog. I as well am an aspiring blog writer but I’m still new to everything. Do you have any tips for beginner blog writers? I’d certainly appreciate it.

    1. Post
      1. Ken Dean

        Turned out nice. I bought a 18 pounder, and while I allowed enough to cook to 100 degrees, I forgot to make the glaze prior to it being done. So I had it sit while I made the glaze which didn’t firm up because we already had the side dishes cooking. So we just basted it with what we had, and it still came out nice. I also ran out of time to let it go to 140, but it was cooked enough, and just cut the edges, and put it back in the oven while we ate to finish it off.

        And you’re right, the grape juice didn’t overpower, but I was worried because all I smelled was grape juice when it was cooking 🙂

        Thanks for the recipe!

        1. Post

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