Nigella Cherry Coke Ham

Right, let’s be honest—this isn’t your average Sunday roast. It’s ham. But not just any ham. It’s simmered gently in cherry cola, spiked with cloves and orange zest, then glazed till sticky with brown sugar and mustard. Sounds wild, maybe even a little wrong? I thought so too. Until I made it.

The scent alone fills the kitchen with this nostalgic sweetness—like Christmas met a barbecue and had a baby. And the taste? The result? A sticky, sweet, tangy miracle that disappears before you’ve even sat down. I served this once for a birthday lunch and my sister actually licked the carving knife (don’t worry—we hadn’t eaten yet).

Why You’ll Love It

• It’s wildly flavourful—like sweet, smoky, citrusy joy in every bite
• A total showstopper, especially with the cherries on top
• Surprisingly easy—even if you’ve never baked a ham before
• Perfect for Sunday roasts, holidays, or just impressing someone special
• Leftovers? Hello, ham toasties.
• You can prep it ahead and glaze last-minute

Ingredients

• 1 boneless ham (around 4–5 pounds)
• 2 cups Cherry Coke
• 1 cup brown sugar
• 3 tbsp Dijon mustard
• 10 whole cloves
• 1 tsp ground cinnamon
• Zest of 1 orange
• Maraschino cherries, for garnish

How to Make It

Prep your ham and preheat:

Get your oven going at 325°F (163°C). Pop the ham on a rack in a deep roasting dish. If it’s got netting, off it goes.

Simmer the glaze:

In a saucepan, pour in your Cherry Coke. Add the brown sugar, mustard, cloves, cinnamon, and orange zest. Let it bubble gently for a few minutes—don’t boil it madly, just until everything melts into a syrupy mix.

Give the ham its first coat:

Pour about half the glaze over the ham. Brush it on if you like being precise, or just splash it and swirl. Cover loosely with foil.

Bake low and slow:

Let it bake for roughly 15 minutes per pound. So if your ham is 4 lbs, you’re looking at an hour. Baste every 30 mins with that leftover glaze. Take your time—it’s worth it.

Remove foil and caramelize:

Last 15 minutes? Take off the foil. This is where it gets glossy and caramelised and just a bit dramatic.

Rest and decorate:

Let it chill for 10–15 minutes (hardest part is not eating it here). Dot with cherries, like Nigella does, and slice thick.

Serve and swoon:

Serve warm with a drizzle of any extra glaze, or cold with crusty bread the next day. Up to you.

Common Mistakes and How to Dodge Them

Why’s my ham dry?
You probably skipped basting or overbaked it. Always check the internal temp—140°F is the goal.

The glaze got burnt—what happened?
Could be your oven’s running hot. Keep foil on longer, or lower the heat for the last stretch.

Too sweet for my liking?
Cut back a bit on the sugar or try adding a splash more mustard or cider vinegar for balance.

It stuck to the pan!
Always use a rack, and give the dish a bit of oil if you’re skipping it.

Storage and Reheating

• Fridge: Wrap slices or chunks in foil or store airtight. Keeps beautifully for 4–5 days.
• Freezer: Slice, wrap in cling film, then foil. Will last 2–3 months. Label it. You’ll forget what it is.
• To reheat: Oven is best—foil-wrapped, 325°F, about 15 mins. For speed, zap in the microwave for 20–30 seconds with a damp paper towel.

Frequently Asked Questions

Can I use regular Coke instead of Cherry Coke?
Sure, it works—but you’ll miss that sweet cherry edge. You could toss in a few cherries to cheat it.

What if I don’t like cloves?
Leave them out or just use a pinch of allspice or nutmeg for warmth without the clove punch.

Can I do this in a slow cooker?
Yep! Simmer on low for 6–7 hours, then glaze and finish in the oven uncovered for 20 mins.

How thick should I slice it?
Not too thin—this isn’t sandwich meat. Think chunky, juicy, satisfying slabs.

Nutrition Facts (Per Serving):

• Calories: 250 kcal
• Fat: 10g
• Carbs: 10g
• Protein: 25g
• Sodium: 900 mg
• Sugar: 7g

Try More Nigella Recipes:

• Nigella Ham Cooked In Cider
• Nigella Turkey And Ham Pie
• Nigella Pea And Ham Soup