Baked Cola-Brined Fresh Ham

Official MAGGI®
Baked Cola-Brined Fresh Ham
30 min
2 hr 20 min
8 to 10 servings

The Secret Ingredient


  • 3 bottles (2 liters each) cola or other dark-colored soda (such as COKE or DR. PEPPER)
  • 1 1/2 cups salt
  • 1 (6 to 8 pounds) bone-in, shank or butt portion fresh ham (half a leg), skin on
  • 1/3 cup finely chopped fresh parsley
  • 1/4 cup olive oil
  • 2 tablespoons finely chopped garlic (about 8 cloves)
  • 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon

Make It

Step 1

Combine cola and salt in a medium-size cooler or other 10-quart bucket or stockpot; stir to dissolve the salt.

Step 2

Using a sharp knife, score entire surface of ham in a crosshatch or diamond pattern, cutting down just through the skin. Place ham in the brine, submerging completely. Cover and refrigerate for 12 to 24 hours.

Step 3

Position oven rack in the lowest position and preheat oven to 500° F.

Step 4

Combine parsley, oil, garlic and bouillon in small bowl; stir well.

Step 5

Remove ham from brine. Rinse it well under cold water then pat dry with paper towels. Place the ham wide-side-down in a large roasting pan with a flat rack. Rub outside of ham all over with the bouillon mixture, pressing it gently into scored slices between the skin.

Step 6

Bake uncovered for 20 minutes. Reduce oven temperature to 350° F and continue to bake until the roast reaches 150° F on an instant-read thermometer (this should take 2 to 2 1/2 hours, about 20 to 25 minutes per pound of ham). After the first hour, it’s a good idea to loosely wrap foil around the bone to keep it from burning.

Step 7

Transfer the roast to a carving board and tent with foil; allow the roast to sit at room temperature until the internal roast temperature reaches 160° F (about 20 to 30 minutes). The roast is now ready to carve.