Shaved Ham With Coca-Cola Sauce

Easy, Nostalgic, and Made For Feeding A Crowd

Shaved Ham With Coca-Cola Sauce is thinly sliced smoked ham baked in a sweet and tangy sauce made with Coca-Cola, grainy Dijon mustard, brown sugar, honey, black pepper, and a few simple spices. The ham gently steams in all that sauce until it is hot and tender, then the pan is uncovered so the edges can get slightly caramelized and sticky. Pile it onto a soft roll, spoon a little extra sauce over the top, and you have one of the easiest party foods imaginable.

This recipe was inspired by two things I love: my family’s favorite glazed ham and the Wisconsin tradition of hot ham and rolls.

It is perfect for holidays, football Sundays, casual parties, family get-togethers, or anytime you need to feed a whole bunch of people without making yourself crazy.

The Ham My Family Expects At Every Holiday

One of my family’s all-time favorite recipes is my classic baked ham with my infamous glaze.

I usually make that recipe with an Aldi spiral-sliced, bone-in ham, and every single time I serve it people lose their minds.

It is reliable, affordable, nostalgic, and one of those foods that has become part of our family celebrations.

At this point I think my family would be mad if I stopped making it.

When I was planning a Christmas party, I wanted to make something with those same sweet and savory flavors, but I wanted it to be easier for people to eat while mingling.

I also wanted to incorporate a food tradition I had become familiar with from spending so much time in Wisconsin.

That is how my Shaved Ham With Coca-Cola Sauce came to be.

It has the sweet, sticky flavors I love from my holiday ham, but it’s served more like Wisconsin hot ham and rolls.

The Wisconsin Hot Ham And Rolls Tradition

If you’re from the Milwaukee area, you probably already know exactly what I’m talking about.

If you’re not, allow me to introduce you to one of those very specific Midwest food traditions I absolutely love.

I go back and forth quite a bit between our place in Northern Michigan’s Upper Peninsula and Northern Wisconsin. We are only about ten miles over the Wisconsin border near Land O’ Lakes, so over the years I’ve picked up on all kinds of local food traditions.

One of those is hot ham and rolls.

Hot ham and rolls is especially associated with Sundays in Wisconsin. Thinly sliced hot ham is sold along with fresh rolls so families can pick everything up and bring it home for an easy meal.

It’s simple. It’s comforting. It’s not trying to be fancy.

Which is probably why I love it so much.

We can even get hot ham and rolls in our little neighboring town of Land O’ Lakes.

I wanted to take that basic idea and turn it into something that tasted a little more like the glazed ham my own family loves.

A Little Tipsy Housewife Twist

Traditional hot ham and rolls doesn’t need much fussing.

But you know me.

I wanted sauce.

I wanted something sweet, savory, mustardy, and a little sticky that would work its way between all those thin slices of smoked ham.

Coca-Cola ended up being perfect for it.

The Coke combines with grainy brown Dijon mustard, brown sugar, honey, black pepper, chili powder, and a little paprika to create a sauce that tastes far more complex than the ingredient list would lead you to believe.

The ham soaks up some of the sauce while it heats, and then when you uncover the pan, everything starts to caramelize around the edges.

Those darker, sticky pieces?

Those are mine.

Choosing The Right Ham

This is probably the most important part of the recipe.

For my original batch, I used a four-pound boneless smoked ham.

You want a fully cooked, savory smoked ham for this recipe.

I would NOT choose:

• Honey ham
• Brown sugar ham
• Maple ham
• An already glazed ham
• A particularly sweet deli ham

Remember, we’re adding Coca-Cola, brown sugar, AND honey.

There is plenty of sweetness coming.

You need a savory, smoky ham to balance all of that out.

As much as I love Krakus ham and have about a million ways I like to use it, this isn’t the recipe where I would use it either.

A basic smoked ham off the bone is perfect.

How Thin Should The Ham Be?

You want the ham very thin, but not completely shredded.

The slices should still be substantial enough that you can pick them up individually and fold them onto a roll.

Think thin deli ham rather than chunks of carved holiday ham.

The thinner slices give the sauce lots of little places to sneak into. They also make the finished sandwiches easier to eat.

Keep in mind that the thickness of your ham will affect how quickly it heats.

If your ham is sliced extremely thin, keep a closer eye on it once you uncover the pan because those edges can caramelize quickly.

You Absolutely Do Not Need A Meat Slicer

My mom bought me a meat slicer for my birthday, and I genuinely love having it.

But let me tell you something about owning a meat slicer.

Using a meat slicer is fun.

Cleaning a meat slicer is a commitment.

Ours lives out in the garage in a storage container. When we need it, we bring it inside, use it, clean the whole thing with soap and water, dry it, and put it back away.

If you entertain frequently or like buying larger pieces of meat and slicing them yourself, I think it’s a really handy thing to own.

If you don’t?

Do not buy a meat slicer because of this recipe.

Walk up to the deli counter and say:

“I’d like four pounds of smoked ham off the bone sliced very thin.”

Congratulations.

You have just completed the hardest part of this recipe.

Why Coca-Cola Works With Ham

People always want to know why I put Coke in ham.

Coca-Cola adds sweetness, obviously, but that’s not the only reason it works.

As it cooks, it gives the sauce a deeper caramel-like flavor that goes really well with salty, smoky pork.

The grainy mustard gives you tang.

The brown sugar and honey add sweetness and help create that sticky texture.

Black pepper and chili powder keep the whole thing from tasting flat or overly sugary.

It doesn’t taste like you’re eating ham covered in soda.

It tastes like a sweet and savory ham glaze.

Yes, You Really Need That Much Mustard

The recipe calls for a 12-ounce bottle of grainy brown Dijon mustard.

I know someone is going to look at that and wonder if I accidentally added an extra digit.

I did not.

Remember that you’re making enough sauce for FOUR POUNDS of ham.

You’re also adding a can of Coke, brown sugar, and honey.

The mustard is what gives the sauce the tanginess it needs to balance all that sweetness.

I particularly like grainy mustard here because the little mustard seeds add texture and look really pretty in the finished sauce.

How I Layer The Ham

I line a 9-by-12-inch roasting pan with foil and add all the thinly sliced ham.

Don’t press the ham down into one compact brick.

Keep it relatively loose.

You want folds, layers, and little spaces throughout the ham because that’s where all that delicious sauce is going to go.

Whisk the sauce together and pour it evenly over everything.

I usually move the ham around a little bit after adding the sauce just to make sure some has gotten between the layers.

Then cover the whole pan tightly with foil.

Why The Ham Gets Covered First

Remember that your smoked ham is already fully cooked.

We aren’t actually cooking the meat.

What we’re doing is heating the ham while giving it time to absorb the sauce.

Covering the pan traps the steam inside.

That steam keeps those delicate thin slices moist while the sauce works its way through the ham.

Bake it covered at 325°F for about 30 to 40 minutes.

Then remove the foil.

Now we get to the best part.

How Caramelized Do You Want Your Ham?

This is entirely personal.

I like my ham with some crispy bits and slightly dried, darkened edges.

Mr. Tipsy and I are also the people who fight over the crispy ends of practically everything, so this should surprise no one.

If you like your ham very soft and juicy, you don’t have to take it as far.

Once you remove the foil, return the pan to the oven for approximately another 25 minutes, but start paying attention to what it looks like.

Move some of the ham around if you want more pieces exposed to the heat.

When it looks good to you, it’s done.

Your oven and the thickness of your ham will make a difference here, so use your eyes instead of obsessing over the clock.

Save That Coca-Cola Sauce

Whatever you do, don’t throw away the sauce in the bottom of the pan.

I usually leave the ham sitting right in it and let people serve themselves.

You can also carefully drain some of the sauce into a serving bowl and put it next to the ham.

Then people can pile the shaved ham onto a roll and spoon extra sauce over the top.

If you’d like the sauce thicker, pour it into a saucepan and gently simmer it until it reduces.

Just remember that reducing a sauce also concentrates the flavors, so taste as you go.

The Rolls Matter

For me, Hawaiian rolls are the move.

That little bit of sweetness in the bread goes perfectly with the smoky ham and tangy Coca-Cola mustard sauce.

But you certainly aren’t limited to Hawaiian rolls.

Try:

• Soft bakery rolls
• Potato rolls
• Brioche rolls
• Kaiser rolls
• Pretzel rolls
• Small slider buns

If you’re serving this for a party, I actually like using smaller rolls.

People can make one little ham sandwich, eat six other things, and then come back and make another ham sandwich.

That’s how party food should work.

An Easy Way To Feed A Crowd

This is why I made this recipe for a Christmas party in the first place.

Four pounds of thinly sliced ham makes A LOT of little sandwiches.

You can put the roasting pan out with a basket of rolls, some extra sauce, pickles, and mustard and basically let people take care of themselves.

No standing at the stove.

No individually assembling sandwiches.

No worrying that something has to be eaten during a five-minute window before it turns terrible.

It’s a really forgiving party food.

And because the ham is sliced so thin, people can take a little or a lot.

What To Serve With Shaved Ham With Coca-Cola Sauce

My Au Gratin Potatoes are an obvious choice.

Creamy, cheesy potatoes with sweet and smoky ham are pretty much perfect together.

You could also serve this with:

• Scalloped potatoes
• Mashed potatoes
• Green beans
• Macaroni salad
• Potato salad
• Coleslaw
• Baked beans
• Deviled eggs
• Pickles
• A simple green salad

For football Sunday, I would keep it really easy.

Put out the ham, rolls, chips, pickles, and a couple of dips and let everyone go to town.

For a holiday, add your traditional potato and vegetable sides and you’ve got a full meal.

Where I Got The Pierogi and Dumplings

If you came here from my Facebook video, I know a lot of you were asking about the pierogi and dumplings I served alongside the ham. Those came from a Polish restaurant called Arcadia Polish Restaurant on Milwaukee Avenue in Niles, Illinois. I picked them up to serve as easy sides with the ham, and they were perfect for this meal. Arcadia serves traditional Polish food, including pierogi, potato dumplings, stuffed cabbage, potato pancakes, sausage, and other Polish favorites. If you’re local to the Chicago area and don’t feel like making all of your sides from scratch, this is a great place to check out. I love mixing something homemade like this ham with a few really good prepared sides, especially when I’m feeding a crowd.

Can I Make This Ahead?

Absolutely.

In fact, this is one of the reasons I think it’s such a good party recipe.

You can have the deli slice your ham ahead of time and make the sauce separately.

Keep both refrigerated and assemble everything when you’re ready to bake.

You can also cook the entire recipe ahead of time.

Store the ham with some of the sauce so it stays moist, then reheat it covered.

Once it’s hot, you can remove the cover for a few minutes if you want to bring back some of those caramelized edges.

I actually think the flavor gets even better after the ham sits in the sauce.

How To Store Leftover Shaved Ham

Keep leftover ham refrigerated in an airtight container with some of the Coca-Cola sauce.

That sauce is your friend when it comes to reheating.

For a larger amount, put the ham and sauce into a covered baking dish and gently warm it in the oven.

For just enough to make a sandwich, you can warm it in a skillet or microwave.

And I’m certainly not above eating this ham cold from the refrigerator the next day.

It makes a GREAT cold ham sandwich.

Frequently Asked Questions

Does The Ham Taste Like Coca-Cola?

No. The Coca-Cola cooks together with the mustard, brown sugar, honey, and spices and becomes a sweet and tangy sauce. You aren’t going to take a bite and think you’re drinking a Coke.

Can I Use Diet Coke?

I prefer regular Coca-Cola. The real sugar is part of the sweetness and caramelization we’re looking for in the finished sauce.

Can I Buy The Ham Already Sliced?

Yes, and I encourage it. Ask your deli for fully cooked smoked ham off the bone sliced very thin.

Can I Use Honey Ham?

I wouldn’t. There is already plenty of sweetness in the sauce. Starting with honey ham can make the finished recipe too sweet.

Does The Ham Have To Be Shaved?

No. You can use slightly thicker slices if that’s what you prefer. Just remember that the thickness of the ham can change the heating time.

Why Is My Ham Dry?

It may have been sliced extremely thin or baked uncovered too long. The ham is already cooked, so once it is hot and caramelized to your liking, there is no reason to keep baking it.

Can I Make This The Day Before?

Yes. Store the cooked ham with some of its sauce, refrigerate it, and reheat it covered the next day.

Can I Double This Recipe?

Yes, but I would use two roasting pans instead of piling eight pounds of ham into one pan. You want enough surface area for the sauce to get between the ham and for some of those edges to caramelize.

How Do I Keep It Warm For A Party?

Once the ham is cooked, you can transfer it with some of the sauce to a slow cooker or warming dish and keep it warm for serving. Don’t let all the sauce drain away because it helps keep the thin ham moist.

A Midwest Tradition Worth Trying

This Shaved Ham With Coca-Cola Sauce ended up being exactly what I wanted when I first came up with the idea.

It has the nostalgia of the glazed ham my family expects at every holiday and the simplicity of Wisconsin hot ham and rolls.

It’s inexpensive for the amount of people it feeds, most of the work can be done ahead of time, and if you don’t own a meat slicer, the deli will literally do the hardest part for you.

Put the pan of hot ham out, give everybody a pile of soft rolls, and make sure you have plenty of that sauce.

If people aren’t asking you what’s in the sauce before they leave, you didn’t make enough.