Easter Magic: Just 4 ingredients. I make it when I want a stunning centerpiece dinner handled hours ahead so I can enjoy the day.
This 4-ingredient slow cooker cherry cola ham is my secret weapon for Easter or any holiday when I want a stunning centerpiece that basically cooks itself while I’m off doing everything else. The cola and cherry preserves melt into a deep ruby glaze that clings to the ham and turns all glossy and caramelized, just like those close-up slow cooker shots you see on Pinterest. It’s very Midwest potluck in spirit—simple ingredients, big payoff—and it’s perfect when you want that wow moment without babysitting the oven all day.
Serve thick slices of the ham with buttery mashed potatoes or cheesy scalloped potatoes, plus something bright like roasted green beans or a simple spring salad to cut through the richness. Spoon some of the dark cherry-cola glaze from the slow cooker over the top of each slice so it glistens on the plate. Warm dinner rolls or Hawaiian rolls are great for sopping up extra sauce, and any leftovers are amazing in sliders with a little Dijon or piled into omelets the next morning.
4-Ingredient Slow Cooker Cherry Cola Ham
Servings: 10-12
Ingredients
1 (8–10 lb) fully cooked bone-in ham, spiral-sliced if possible 1 (10–12 oz) jar cherry preserves or cherry jam 1 cup cherry cola (not diet) 1/2 cup packed brown sugar
Directions
Unwrap the ham and discard any plastic disk on the bone. Pat the ham dry with paper towels. If it’s not spiral-sliced, score the surface in a shallow diamond pattern with a sharp knife to help the glaze soak in and create more caramelized edges.
In a medium bowl, whisk together the cherry preserves, cherry cola, and brown sugar until mostly smooth. It’s fine if a few bits of fruit remain; they’ll melt down in the slow cooker.
Place the ham cut-side down in a large slow cooker. If the lid doesn’t close completely, trim a small piece from the bottom of the ham or cover tightly with a double layer of heavy-duty foil to trap the heat and moisture.
Pour the cherry cola mixture evenly over the ham, lifting it slightly with a fork or tongs so some of the liquid runs underneath. Spoon a little of the mixture over the top so the exposed surface is well coated.
Cover and cook on LOW for 4–5 hours, or until the ham is heated through (140°F in the thickest part) and very tender. Baste the ham with the cooking liquid once or twice during the last hour if you’re around; this helps build that glossy, caramelized glaze.
For an extra-caramelized finish, carefully transfer the cooked ham to a foil-lined baking sheet, spoon some of the thickened cherry-cola sauce over the top, and broil on HIGH for 3–5 minutes, watching closely, until the glaze is bubbling and darkened in spots.
While the ham rests on a cutting board for 10–15 minutes, pour the remaining liquid from the slow cooker into a small saucepan. Simmer over medium heat for 5–10 minutes, stirring often, until it reduces to a thick, spoonable glaze that clings to the back of a spoon.
Slice the ham, arrange it on a platter, and spoon some of the glossy cherry-cola glaze over the top so it looks richly glazed and glistening. Serve the remaining glaze on the side for anyone who wants extra.
Variations & Tips
Use what you have: If you can’t find cherry preserves, mix grape jelly with 1–2 tablespoons of cherry juice or maraschino cherry syrup for a similar deep red glaze. Flavor twist: Add 1–2 teaspoons of Dijon mustard or grainy mustard to the glaze mixture for a subtle tang that balances the sweetness, or a pinch of crushed red pepper flakes for a gentle heat that sneaks up at the end. Smaller ham: For a 4–6 lb ham, use 3/4 cup cherry cola, 3/4 cup cherry preserves, and 1/3 cup brown sugar, and start checking for doneness around 3 hours on LOW. Make-ahead help: You can whisk the glaze together the night before and store it in the fridge, then just pour it over the ham in the morning before work or church. If the glaze is thick from chilling, give it a quick stir; the heat of the slow cooker will loosen it. Crisp edges without the oven: If you don’t want to broil, simply cook the ham on LOW a bit longer uncovered (about 20–30 minutes) at the end so some of the sauce reduces and concentrates around the edges, giving you that sticky, caramelized look right in the slow cooker. Leftovers: Shred leftover ham and toss it with any remaining glaze for easy sandwiches, sliders, or a sweet-savory topping for baked potatoes later in the week.
