My dad demands this for Sunday dinner every single spring. Amazing for only 3 ingredients.

 This southern 3-ingredient brown sugar ham is exactly the kind of no-fuss, high-reward recipe my dad insists on every spring Sunday dinner. It’s inspired by the classic Southern baked ham tradition, where a simple sweet crust and long, slow roasting turn an inexpensive bone-in ham into something company-worthy. No cloves, no pineapple rings, no complicated glaze—just ham, brown sugar, and a splash of cola doing quiet magic in the oven. It’s ideal when you want a centerpiece that feels nostalgic and special without demanding your whole afternoon.

Serve this ham sliced thick with classic Southern-leaning sides: creamy mashed potatoes or cheesy grits, tender green beans, and a pan of cornbread or soft dinner rolls to catch the syrupy brown sugar drippings. Leftovers are wonderful in ham biscuits with a swipe of mustard, folded into scrambled eggs, or diced into a bean soup later in the week. A crisp green salad or simple coleslaw balances the sweetness and richness nicely.

Southern 3-Ingredient Brown Sugar Ham

Servings: 10-12

Ingredients

1 fully cooked bone-in half ham (8–10 pounds), shank or butt portion

2 cups packed light or dark brown sugar

1 cup cola (not diet), room temperature

Directions

Heat the oven to 325°F (165°C). Line a large roasting pan with heavy-duty aluminum foil, letting it come up the sides to catch all the drips and make cleanup easier.

Unwrap the ham and discard any plastic disk over the bone. Place the ham cut-side down in the foil-lined roasting pan. If there is a very thick rind, you can trim it back slightly, but leave a good layer of fat for flavor and moisture.

Sprinkle 1 cup of the brown sugar all over the outside of the ham, pressing it lightly so it adheres to the fat and surface. Don’t worry if some falls into the bottom of the pan—that will help build the syrupy juices.

Pour the cola into the bottom of the pan around the ham, avoiding pouring directly over the sugar crust so it stays mostly in place. The liquid should come up just a bit around the ham but not submerge it.

Loosely tent the ham with another sheet of aluminum foil, crimping the edges with the bottom foil so the ham is mostly covered but there is still a bit of air space above it. This keeps it moist while allowing gentle browning.

Bake the ham for about 12–15 minutes per pound, or until it is heated through and reaches an internal temperature of 140°F (60°C) near the bone. For an 8–10 pound ham, this usually takes 2 to 2 1/2 hours. Baste the ham with the pan juices every 30–40 minutes, carefully lifting the foil tent to keep the steam in.

During the last 30 minutes of baking, remove the top foil. Sprinkle the remaining 1 cup brown sugar over the ham, focusing on the top and any exposed sides. Spoon some of the hot pan juices over the sugar to help it melt into a glossy glaze.

Return the ham to the oven uncovered and continue baking until the sugar has melted into a deep, caramelized coating and the edges of the ham are lightly browned. Baste once more with the pan juices if you’d like a thicker, stickier glaze.

Remove the ham from the oven and let it rest in the pan for at least 15–20 minutes. This allows the juices to settle so the slices stay moist. Transfer the ham to a cutting board, carve into slices, and spoon some of the brown sugar–cola pan juices over the top before serving.

Variations & Tips

For a slightly smokier profile, use a smoked fully cooked ham and a dark cola like a traditional cola or a cherry cola; the caramel notes deepen as it bakes. If you prefer a bit of spice with the sweetness, you can rub a teaspoon or two of ground mustard or black pepper directly onto the ham before adding the first layer of brown sugar—this keeps the ingredient list short while nudging the flavor in a more savory direction. To keep things strictly three-ingredient but adjust sweetness, swap half the brown sugar for turbinado sugar, which adds a subtle crunch to the crust. If your ham is on the smaller side (5–7 pounds), reduce the cola to 3/4 cup and the brown sugar to about 1 1/2 cups, and start checking for doneness earlier. Leftovers freeze well: slice, wrap tightly, and freeze in smaller portions for quick sandwiches, omelets, or to stir into beans and greens on busy weeknights.