The Irresistible Allure of Sunday Ham with Marmalade-Cola Glaze

I can still picture it: Sunday afternoons at my grandmother’s house, the air thick with the sweet aroma of roasting ham. It wasn’t just the taste that lingered in my memory, but the feeling of warmth and togetherness as the whole family gathered around the table. That glistening, perfectly browned ham, a testament to slow cooking and simple ingredients, always felt like a celebration. This recipe, with its unique marmalade and cola glaze, brings back those cherished memories with every bite.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour 5 minutes to 1 hour 35 minutes
• Total Time: 1 hour 20 minutes to 1 hour 50 minutes
• Servings: 12
• Yield: 1 ham
• Dietary Type: Not specified

Ingredients

• 1/2 ham, bone in (usually about 6 to 7 lbs)
• 1 (16 ounce) jar orange marmalade
• 1 (12 ounce) can Coca-Cola, classic

Equipment Needed

• 9×13 inch Baking Pan
• Mixing Bowl
• Aluminum Foil
• Basting Spoon
• Sharp Knife

Instructions

1. Begin by preheating your oven to 375°F (190°C). Ensuring your oven is properly preheated is crucial for even cooking and optimal glaze adherence.

2. In a medium-sized bowl, pour the entire jar of orange marmalade. Then, add approximately half of the can of Coca-Cola to the bowl. Stir well to combine. Don’t worry if it’s not perfectly smooth; the heat will help it meld together beautifully. Set this mixture aside while you prepare the ham.

3. Now, prepare the ham. Remove any visible excess fat from the surface of the ham. Using a sharp knife, carefully score the ham in a diamond or crisscross pattern. Make the cuts about 1/4 to 1/2 inch deep. This helps the glaze penetrate the meat and creates those beautiful crispy edges.

4. Place the prepared ham in a 9×13 inch baking pan. Evenly pour the marmalade-cola mixture over the ham, making sure to coat it thoroughly. The pan size is important; too small, and the glaze will overflow; too large, and the drippings might burn.

5. Place the baking pan with the ham, uncovered, into the preheated oven and bake for 20 minutes. This initial uncovered baking period allows the marmalade to set and begin to caramelize, creating a lovely base for the glaze.

6. After the initial 20 minutes, carefully remove the pan from the oven and cover the ham tightly with aluminum foil. Return the pan to the oven and bake for an additional 30 to 45 minutes.

7. During this covered baking period, begin basting the ham with the pan drippings every 15 minutes. Basting keeps the ham moist and infuses it with the delicious marmalade-cola flavor. If you find that there aren’t enough pan drippings, mix up some additional marmalade-cola mixture (using the remaining cola and more marmalade if needed) to use for basting.

8. After the foil-covered baking time, remove the foil from the ham. Continue baking for a final 20 to 30 minutes, basting the ham every 7 or 8 minutes. This final stage is crucial for achieving that beautifully browned, sticky glaze. Watch it carefully to ensure it doesn’t burn.

9. Continue baking until the marmalade mixture on the ham is a rich, dark brown color. The internal temperature of the ham should reach 140°F (60°C).

10. Once the ham is beautifully glazed and cooked through, remove it from the oven. Transfer the ham to a serving platter and allow it to cool slightly before carving. This resting period allows the juices to redistribute, resulting in a more tender and flavorful ham.

11. Carve and serve warm.

Expert Tips & Tricks

• Don’t skip the scoring: The crisscross pattern not only looks great but allows the glaze to penetrate deeper into the ham, maximizing flavor.
• Watch the glaze carefully: The marmalade can burn easily, especially in the final stages of baking. If it starts to get too dark, lower the oven temperature slightly or tent the ham loosely with foil.
• Make extra glaze: Having extra glaze on hand ensures you can baste generously and achieve that coveted sticky, caramelized finish.
• Bone-in vs. boneless ham: A bone-in ham tends to be more flavorful and moist. However, a boneless ham is easier to carve. Choose whichever suits your preference.
• Use a meat thermometer: The best way to ensure your ham is perfectly cooked is to use a meat thermometer. Insert it into the thickest part of the ham, avoiding the bone.
• Basting brush type: A silicone basting brush is ideal for this recipe because it’s easy to clean and doesn’t shed bristles.

Serving & Storage Suggestions

Serve the Sunday Ham hot or warm, carved into slices. The glaze is rich and flavorful, so it pairs well with simple sides like roasted potatoes, steamed green beans, or a fresh salad. For a more festive presentation, garnish the platter with fresh herbs like rosemary or thyme.

Leftover ham should be stored in an airtight container in the refrigerator. It will keep for 3-4 days. You can also freeze leftover ham for up to 2 months. To reheat, slice the ham and warm it gently in a skillet or oven until heated through. You can also add a little bit of extra marmalade glaze when reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	8g	12%
Saturated Fat	3g	15%
Cholesterol	45mg	15%
Sodium	800mg	35%
Total Carbohydrate	25g	8%
Dietary Fiber	1g	4%
Sugars	20g	–
Protein	20g	40%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

• Spice it up: Add a pinch of red pepper flakes to the marmalade glaze for a touch of heat.
• Use a different citrus: Substitute the orange marmalade with grapefruit marmalade or a mixture of orange and lemon zest.
• Add some booze: A splash of bourbon or rum to the glaze can add a warm, complex flavor.
• Cola alternative: If you’re not a fan of Coca-Cola, you can use Dr. Pepper or even ginger ale as a substitute. Just be aware that the flavor will change slightly.
• Smoked Ham: Using a smoked ham adds another layer of flavour, creating an even more complex and decadent dish.

FAQs (Frequently Asked Questions)

Q: Can I use a boneless ham for this recipe?
A: Yes, you can use a boneless ham. However, bone-in hams tend to be more flavorful and moist. If using boneless, reduce the cooking time slightly.

Q: Can I make the glaze ahead of time?
A: Absolutely! You can prepare the marmalade-cola glaze a day or two in advance and store it in the refrigerator. This will save you time on the day you plan to bake the ham.

Q: What if the glaze starts to burn during baking?
A: If the glaze starts to burn, lower the oven temperature slightly or tent the ham loosely with foil to protect it.

Q: How do I know when the ham is done?
A: The best way to check for doneness is to use a meat thermometer. Insert it into the thickest part of the ham, avoiding the bone. The internal temperature should reach 140°F (60°C).

Q: Can I use a different type of soda?
A: Yes, you can experiment with different sodas. Dr. Pepper or ginger ale can be used as alternatives, but the flavor profile will change.

Final Thoughts

This Sunday Ham recipe is more than just a meal; it’s an invitation to gather, share, and create lasting memories. The unique marmalade-cola glaze offers a delightful twist on a classic dish, transforming a simple ham into a show-stopping centerpiece. Don’t be afraid to experiment with variations and make it your own. Whether you’re celebrating a holiday or simply looking for a comforting Sunday supper, this ham is sure to impress. I encourage you to try it out and let me know what you think. Pair it with your favorite sides and a crisp glass of wine for the ultimate culinary experience.