Coca Cola Ham

An unconventional pairing that is amazingly delicious!



Adjust Servings

Recipe CategoriesPork



1CupCoke Classic
 eachJuice from 2 limes
2Cupbrown sugar, packed
1Pinchchili flakes

Fresh Ham

1eachbone in fresh half ham, or bone in pork shoulder with skin (6-8 lbs)


6LitreCoke Classic
3Cupkosher salt (or 1 1/2 cup table salt)
2eachheads of garlic, cloves separated & smashed
10leafbay leaves
1⁄2Cupblack peppercorns


1Cupsage leaves fresh (or 1/2 cup dry)
1⁄2Cupfresh parsley
8Clovegarlic peeled
1Tablespoonkosher salt (or 1 1/2 tb table salt)
1⁄2Tablespoonblack peppers
1⁄4Cupolive oil



  1. Bring 1 cup Coke Classic, juice from 2 limes, 2 cups of brown sugar, and a pinch of chili flakes to a boil.
  2. Reduce to a simmer and continue reducing until syrupy.

Ham: Brine, Rub & Bake

  1. To prep, carefully slice though skin and fat with serrated knife making ¼ inch deep incisions, cut in diamond patterns, do not cut into meat.
  2. Double bag 2-15 gallon garbage bags. Place the bags in a cooler. Combine all the brine ingredients in the bag. Place the ham in the bag with the Brine. Add 5-6 freezer packs to keep cool. Brine for 24 hours.
  3. After 24 hours, Remove ham from brine rinse under cold water, dry thoroughly with paper towels. Let ham stand uncovered at room temp for 1 hour.
  4. In bowl of food processor, add 1 cup fresh sage leaves, 1/2 cup fresh parsley, 8 cloves garlic peeled, 1 tablespoon of kosher salt, 1/2 tablespoon of ground black pepper and 1/4 cup of olive oil. Puree until you have a smooth paste. Rub ham with resulting herb rub.
  5. Place an oven rack on the lowest shelf in the oven. Pre heat the oven to 500 degrees.
  6. Place ham, wide cut side down, on the oven rack, skin side up.
  7. Roast at 500 for 20 min.
  8. Reduce to 350. Brush ham with glaze every 45 minutes until the center is 150 degrees. About 2 ½ hours. Watch the ham. If it starts to get too brown, cover it with aluminum foil.
  9. Remove from the oven, tent with foil and let stand until the center registers 155-160 degrees. About 30-40 min.


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