Cherry Cola Glazed Smoked Ham

Cherry cola glazed ham is one of those recipes that looks like you spent all day on it, but it’s actually simple. You’re taking a pre-cooked ham, scoring it, smoking it low and slow, then coating it with a sweet and sticky cherry glaze that caramelizes into this glossy, beautiful finish. The glaze is made with cherry cola, cherry preserves, brown sugar, and Dijon mustard, so you get sweet, tangy, and a little bit of spice all in one. If you’ve never smoked a ham before, this is a great recipe to start with because the ham is already cooked. You’re just adding smoke flavor and that killer glaze.

The whole process takes about 3-4 hours at 250°F. You smoke the ham until it hits 120°F internal, then you add the glaze and keep smoking until it reaches 145°F. That final step is where the magic happens. The glaze gets sticky and caramelized, and the smoke flavor soaks into the meat. This smoked cherry cola ham is perfect for holidays, family gatherings, or any time you want to feed a crowd with something that tastes amazing and looks impressive.

See How It’s Done

Why Cherry Cola Makes the Perfect Ham Glaze

Most ham glazes are made with honey, maple syrup, or brown sugar. Those are all good, but cherry cola brings something different to the table. The cola has carbonation, which helps break down some of the fat on the surface of the ham and creates a better texture for the glaze to stick to. It also has that caramel flavor from the soda that adds depth you don’t get from just plain sugar.

The cherry preserves double down on the cherry flavor and add natural fruit sweetness that’s more complex than regular sugar. When you combine the cherry cola and cherry preserves, you get this intense cherry flavor that’s sweet but not too sweet. The Dijon mustard cuts through all that sweetness and adds a tangy, slightly spicy element that keeps the glaze from being one-dimensional. The apple cider vinegar does the same thing. It adds acidity that balances the sugar and helps the glaze penetrate the meat instead of just sitting on top.

Smoking the ham at 250°F gives the glaze time to caramelize without burning. If you go hotter, the sugar in the glaze will char before the ham is done. If you go lower, it takes too long and the glaze won’t set properly. 250°F is the sweet spot where everything comes together perfectly.

How to Prep and Score Your Ham for Smoking

When you buy a pre-cooked ham, it usually comes with a layer of fat on the outside. Don’t remove all of it. That fat is what keeps the ham moist while it smokes and it’s where the glaze sticks. What you want to do is score the fat in a diamond pattern. This creates more surface area for the smoke and glaze to penetrate, and it looks really good when it’s done.

To score the ham, use a sharp knife and make diagonal cuts across the surface about ¼ inch deep. Space them about 1-2 inches apart. Then make diagonal cuts in the opposite direction so you create a diamond or crosshatch pattern. Don’t cut too deep or you’ll cut into the meat. You just want to cut through the fat layer.

After you score the ham, rub it lightly with mustard or oil. This is your binder. It helps the BBQ rub stick to the surface. You don’t need a lot. Just a thin coating all over. Then season the ham generously with your favorite sweet BBQ rub. Make sure you get the rub into all those scored cuts you made. That’s where the flavor really builds up.

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Step-by-Step Instructions

Step 1: Score and Season the Ham

Take your pre-cooked bone-in ham out of the package and place it on a cutting board. Look at the fat layer on top. You’re going to score it in a diamond pattern.

Use a sharp knife and make diagonal cuts across the surface, spacing them about 1-2 inches apart. Cut about ¼ inch deep. You want to cut through the fat but not into the meat. After you’ve made cuts in one direction, rotate the ham or change the angle of your knife and make diagonal cuts in the opposite direction. This creates a diamond or crosshatch pattern all over the surface of the ham.

Once the ham is scored, rub it lightly with mustard or oil. Mustard works great because it adds a little flavor and helps the rub stick. Use your hands to spread a thin layer all over the ham, making sure to get it into those scored cuts.

Now season the ham generously with your favorite sweet BBQ rub. Sprinkle it all over the top and sides, then pat it in with your hands so it sticks. Make sure you press the rub into the scored diamond cuts. That’s where it’ll create the most flavor. Don’t be shy with the rub. You want good coverage all over.

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Step 2: Smoke the Ham to 120°F

Set your smoker to 250°F and let it come up to temperature. While it’s heating up, add your wood. Cherry, apple, or pecan wood all work great with ham. You want a mild, sweet smoke, not something heavy like hickory or mesquite.

Once your smoker is at 250°F and you’ve got clean smoke coming out (thin bluish smoke, not thick white smoke), place the ham directly on the smoker grates. Put it fat side up so the fat renders down into the meat as it cooks.

Close the lid and let the ham smoke. You’re going to smoke it until it reaches an internal temperature of 120°F. This usually takes about 2-3 hours depending on the size of your ham. Use a meat thermometer to check the temp. Insert it into the thickest part of the ham, but make sure you’re not touching the bone because that’ll give you a false reading.

While the ham is smoking, you don’t need to do anything. Just let it sit and absorb that smoke flavor. Check the temperature every hour or so to see where you’re at. When it hits 120°F, you’re ready for the next step.

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Step 3: Make the Cherry Cola Glaze

While the ham is smoking, make your glaze. You want to do this early so it has time to cool down a bit before you use it.

Get a small saucepan and add 2 cans of cherry cola (24 ounces total), 1 cup of cherry preserves or jam, 1 cup of brown sugar, 4 tablespoons of Dijon mustard, 4 tablespoons of apple cider vinegar, 2 teaspoons of black pepper, and 2 teaspoons of garlic powder.

Put the pan on the stove over medium heat and stir everything together. Bring it to a simmer. Once it starts simmering, turn the heat down to medium-low and let it cook for 10-12 minutes. You want it to reduce and thicken up. Stir it occasionally so nothing sticks to the bottom.

The glaze is done when it coats the back of a spoon and looks thick and syrupy. It should be noticeably thicker than when you started. Take it off the heat and set it aside. It’ll thicken up even more as it cools.

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Step 4: Glaze the Ham and Finish Smoking

Once your ham hits 120°F internal temperature, take it off the smoker grates and place it in a large foil tray or disposable aluminum pan. The tray catches all the glaze and juices so nothing drips into your smoker and makes a mess.

Pour about half of your cherry cola glaze over the ham. Use a basting brush or a spoon to spread it all over the surface, making sure to get it into those scored diamond cuts. Really coat it well. The glaze should be covering the entire top and sides of the ham.

Put the ham (still in the tray) back on the smoker. Close the lid and continue smoking until the ham reaches an internal temperature of 145°F. This usually takes another 1-1.5 hours. As it cooks, the glaze will caramelize and turn sticky and glossy.

About halfway through this final cook, brush the ham with more glaze. This builds up layers of flavor and makes it look even better. By the time the ham hits 145°F, the glaze should be thick, shiny, and caramelized.

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Step 5: Rest and Glaze Again

When the ham reaches 145°F internal temperature, take it off the smoker. Let it rest in the foil tray for 15-20 minutes. This gives the juices time to settle back into the meat.

While it’s resting, brush it with one more layer of glaze. This final glaze application gives it that professional, glossy finish. Use the glaze that’s left in your saucepan or use some of the glaze that’s pooled in the bottom of the foil tray. Both work great.

After the ham has rested for 15-20 minutes, it’s ready to slice and serve.

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Step 6: Slice and Serve

Use a sharp knife to slice the ham. If it’s a bone-in ham, you’ll need to cut around the bone. Start at the top and make thin slices, cutting down toward the bone. Once you’ve cut all the meat from one side, flip it and do the other side.

Arrange the sliced ham on a serving platter. Take that leftover glaze from the foil tray and drizzle it over the top of the sliced ham. That glaze has all the ham drippings and caramelized sugar in it, so it’s packed with flavor. Don’t waste it.

Serve the cherry cola glazed ham with your favorite sides. Mashed potatoes, green beans, mac and cheese, or dinner rolls all work great. This ham is perfect for holidays, family dinners, or any time you’re feeding a crowd.

Frequently Asked Questions

Can I use a spiral-cut ham instead of a whole ham?

Yeah, spiral-cut hams work great for this recipe. They’re already sliced, so the glaze gets into all those cuts and penetrates deeper. Just be careful because spiral-cut hams can dry out faster. Check the internal temp earlier, maybe around the 2-hour mark, and pull it off as soon as it hits 145°F.

What if I don’t have cherry cola?

Regular Coke or Pepsi works fine. You’ll lose the cherry flavor, but the glaze will still be sweet and sticky. If you want to keep the cherry flavor, use regular cola and add an extra ½ cup of cherry preserves to the glaze.

Can I make this ham in the oven instead of a smoker?

Yeah, you can bake it in the oven at 250°F following the same steps. You won’t get the smoke flavor, but the glaze will still be delicious. If you want a little smoke flavor, add a teaspoon of liquid smoke to the glaze. Put the ham in a roasting pan and cover it with foil for the first part of the cook, then uncover it when you add the glaze.

How long will leftover ham keep in the fridge?

Leftover ham will keep in the fridge for 5-7 days if you store it in an airtight container. You can also freeze it for up to 2 months. Slice it first before freezing so you can pull out just what you need. Reheat slices in the microwave or in a skillet with a little bit of the leftover glaze.

Can I use a different type of preserves?

Yeah, absolutely. Apricot preserves, peach preserves, or even orange marmalade all work great. The flavor will be different, but the glaze will still be sweet and sticky. Pineapple preserves are really good too if you like that tropical flavor with ham.