Pat brown sugar onto spiral ham, paired with 1 ingredient, into slow cooker for a savory meal that’s always a yes in my house

This slow cooker 3-ingredient cola ham is one of those set-it-and-forget-it dinners that totally saves my week. On busy workdays, I love that I can literally pat brown sugar all over a spiral-cut ham, pour in cola, and let the slow cooker do its thing. The brown sugar caramelizes with the cola, soaking into all those spiral slices so every piece is sweet, savory, and ridiculously tender. It’s not fancy or fussy—just a simple Midwest-style comfort meal that always gets a yes from my family, whether it’s a Sunday dinner or a holiday I don’t have time to overcomplicate.

I like to serve this cola ham with classic comfort sides: mashed potatoes or cheesy potatoes, a simple green vegetable like roasted green beans or steamed broccoli, and some dinner rolls to soak up the extra juices from the slow cooker. Leftovers are amazing in sandwiches with a swipe of mustard, or chopped into scrambled eggs, omelets, or fried rice later in the week. If you’re hosting, add a simple green salad and maybe some mac and cheese, and you’ve got a full, low-stress spread.

Servings: 10-12

1 fully cooked spiral-cut ham (7–9 pounds), bone-in

Unwrap the spiral ham and discard any plastic disk covering the bone. Pat the ham dry with paper towels so the sugar sticks better.

Place the ham cut-side down into the slow cooker, making sure it fits snugly. If the lid doesn’t close all the way, you can trim a small piece off the bottom or side of the ham or cover tightly with heavy-duty foil before adding the lid.

Sprinkle the brown sugar all over the top and sides of the ham. Using clean hands, gently pat the brown sugar onto the ham so it sticks to the surface and works its way into the spiral slices. It’s okay if some sugar falls into the bottom of the slow cooker.

Slowly pour the cola around the ham into the bottom of the slow cooker, trying not to wash off too much of the brown sugar on top. The liquid should come up around the sides but not completely cover the ham.

Cover the slow cooker with the lid. Cook on LOW for 4–6 hours, or until the ham is heated through (140°F in the center) and very tender. Baste the ham with the cooking juices once or twice during cooking if you’re home, but it will still turn out great if you can’t.

Once done, carefully transfer the ham to a cutting board using large tongs or two sturdy spatulas. Let it rest for about 10 minutes before serving so the slices stay together better.

Optional but tasty: Skim some fat off the top of the cooking liquid, then spoon the sweet-savory juices over the sliced ham on a serving platter. Serve warm, making sure everyone gets a little extra sauce on their plate.

If you like a bit more savory depth, you can add 1–2 tablespoons of Dijon or yellow mustard mixed into the brown sugar before patting it onto the ham—this keeps the ingredient list simple but adds a little tang. For a slightly different flavor, try using cherry cola or vanilla cola instead of regular cola; just avoid diet soda, which doesn’t caramelize the same way. If your ham is on the smaller side (5–6 pounds), start checking for doneness around 3 1/2–4 hours so it doesn’t dry out. For crispier edges, you can transfer the cooked ham to a baking dish and broil it for 3–5 minutes to caramelize the sugar on top—just watch closely so it doesn’t burn. Leftovers freeze well: portion sliced ham into freezer bags with a bit of the cooking liquid, squeeze out extra air, and freeze for up to 2–3 months for quick future meals. If you’re cooking for a smaller household, choose a half ham, follow the same method, and plan on using leftovers in sandwiches, breakfast hash, or soups throughout the week to stretch both your time and your grocery budget.