Honey Glazed Ham

Lemon-lime soda in the crockpot sounds unusual, but it works. The carbonation and citrus in the soda keep the ham moist during the long cook while adding a subtle sweetness that complements the honey glaze. By the time it’s done, the soda has reduced into the drippings, concentrating its flavor.

The ham cooks low and slow for 6 to 8 hours with nothing but the soda, so the meat has time to absorb moisture and become incredibly tender. Since it’s already fully cooked, the slow cooker is really just heating it through and making it fall-apart soft.

The glaze goes on during the last 30 minutes. Honey, mustard, ground cloves, cinnamon, and three tablespoons of the pan drippings from the crockpot get mixed together and spread over the surface. Those drippings are concentrated ham-and-soda liquid gold that gives the glaze a savory backbone so it doesn’t taste like straight honey.

Let it rest 15 minutes before slicing. The juices redistribute and the glaze sets into a sticky, glossy coating.

Kitchen Tips

• Use a boneless ham that fits comfortably in your crockpot. If it’s too tight, the heat won’t circulate evenly.
• Don’t skip the drippings in the glaze. They’re what keep it from being cloyingly sweet.
• If you want a caramelized crust, transfer the glazed ham to a sheet pan and broil for 2 to 3 minutes after the slow cooker.
• Save the leftover drippings for split pea soup or bean dishes.

Variations

• Use ginger ale instead of lemon-lime soda for a spicier, more gingery undertone.
• Add a tablespoon of brown sugar to the glaze for a deeper, more caramelized sweetness.
• Swap mustard for Dijon and add a splash of apple cider vinegar for a sharper, more refined glaze.