We made this Smoked Coca-Cola Ham for Christmas dinner and it was a hit. I regularly brine other meats, but this was my first time brining a ham with Coca‑Cola. The result was juicy, subtly sweet, and full of smoke flavor — perfect for a holiday centerpiece.
Smoked Ham Coca‑Cola Brine Ingredients
- Bone‑in ham — I prefer a non‑spiral bone‑in ham for smoking to avoid it falling apart when handling. A spiral ham will work, but handle it gently.
- Coca‑Cola — any dark soda works (regular Coke, Diet Coke, Dr Pepper, root beer, or Coke Zero). Different sodas will give slightly different flavor notes.
- Worcestershire sauce
- Brown sugar
- Minced garlic
- Ice
How to make the Coca‑Cola brine
Combine the brine: In a large bowl or stock pot, mix two cans (or more, depending on the ham size) of Coca‑Cola with the Worcestershire sauce, brown sugar, and minced garlic. Whisk until the sugar begins to dissolve.
Submerge the ham: Pour the mixture into a container large enough to hold the ham. Add additional Coca‑Cola until the ham is fully submerged.
Keep it cold: Add ice and refrigerate. If you must keep the brine outside the fridge, continue adding ice to maintain a safe temperature.
Brine time: Let the ham sit in the brine for 24–48 hours to allow the flavors to penetrate.
Pro tip: Turn or rotate the ham in the brine once or twice so the entire surface gets evenly coated.
How to smoke a Coca‑Cola ham
Bring to room temperature: Remove the ham from the brine and let it sit at room temperature for a short time so it isn’t ice‑cold when it goes on the smoker.
Choose your fuel: I used fruit‑blend pellets in a pellet smoker for a sweet, mild smoke that pairs nicely with the Coca‑Cola brine.
Smoke low and slow: Set the smoker to 225°F (107°C). Since many store‑bought hams are already cooked, the goal is to warm through and pick up smoke flavor rather than to cook from raw. I placed my ham on the smoker at 11:00 a.m. and removed it around 2:00 p.m.; your time will vary with ham size.
Mop during smoking: Open a can of Coca‑Cola into a bowl and use a basting mop to brush the soda over the ham occasionally while it smokes. This adds moisture and reinforces the sweet soda flavor.
Check temperature: Use a reliable meat thermometer to monitor the internal temperature. Remove the ham when it reaches your target temperature (guidance below) and let it rest before slicing.
How long to smoke a ham
Smoking time depends on the ham type and size. Some hams are fully cooked and only need warming and flavor; others are raw and require full cooking. Rather than focusing on clock time, smoke to internal temperature for best results.
For precooked ham: smoke at 225°F for roughly 10–12 minutes per pound.
Avoid overshooting the internal temperature: cooking much past 145°F can dry a precooked ham. Aim to remove the ham at about 135–140°F and allow carryover heat during resting to bring it up slightly.
Target internal temperature
I typically remove my ham at 140°F and let it rest; the internal temperature will rise a few degrees during rest.
How to store leftover ham
Trim excess fat and remove meat from the bone. Slice or chop leftovers and store in an airtight container or zip‑top freezer bag. Keep refrigerated up to five days or freeze up to three months. You can freeze slices or divide portions before sealing for easier thawing.
Do not give ham bones to dogs — cooked bones can splinter and are dangerous for pets.
Equipment
- Pellet smoker or other smoker
- Large stock pot or container for brining
- Whisk or spoon to mix the brine
- Basting mop or brush
- Reliable meat thermometer
Recipe summary
Smoked Coca‑Cola Ham
A tender, slightly sweet ham brined with Coca‑Cola, then smoked low and slow to finish. The brine adds flavor and tenderness; smoking adds complexity. Leftovers work wonderfully in soups, fried rice, and casseroles.
Prep time: 10 mins • Cook time: ~4 hrs (varies by size) • Brine time: 24–48 hrs • Serves: about 10–12
Ingredients
- 1 bone‑in ham (size to feed your group)
- 4–6 cans Coca‑Cola (adjust so ham is submerged)
- 2 Tbsp Worcestershire sauce
- 1/2 cup brown sugar
- 4 Tbsp minced garlic
- Ice
Instructions
Make the brine
- Combine Coca‑Cola, Worcestershire sauce, brown sugar, and garlic in a large bowl and whisk until mixed.
- Pour into a container large enough for the ham. Add more soda until the ham is fully submerged.
- Add ice and refrigerate. Keep the ham in the brine 24–48 hours, turning it occasionally.
Smoke the ham
- Remove the ham from the brine and let it warm briefly at room temperature.
- Preheat the smoker to 225°F and load with your choice of pellets or wood.
- Place the ham on the smoker and smoke until the internal temperature reaches 135–145°F, brushing occasionally with a little Coca‑Cola if desired.
- Remove, tent with foil, and rest before slicing and serving.
Serving suggestions and leftover ideas
This ham pairs well with smoked side dishes like baked potatoes, smoked green bean casserole, smoked sweet potato casserole, creamy smoked mac and cheese, or cheesy garlic pull‑apart bread. For leftovers, consider ham fried rice, ham and potato soup, split pea soup, or ham and bean soup — the smoky, slightly sweet flavor enhances many dishes.
Notes and tips
- Always use a thermometer — temperature, not time, is the best guide.
- If your ham is fully cooked, you only need to warm it through and build flavor; remove it before it dries out.
- Adjust brine sweetness and seasoning to taste; brown sugar and Worcestershire balance the soda’s flavor nicely.
- Store leftovers in airtight containers or vacuum‑seal for longer freezer storage.