The Ham That Remembers

Coca-Cola Ham

There are meals that belong to recipes.

And there are meals that belong to people.

This one belongs to both.

There was a time when ham wasn't complicated. It didn't come with instructions or glaze packets or flavor variations. It came from memory. From watching. From doing it the way it had always been done.

A ham placed on the counter. A knife scoring diamonds across the surface. Whole cloves pressed into each intersection like small, fragrant anchors. A thick coat of mustard. Brown sugar packed firmly on top. And finally, a slow pour of Coca-Cola, slipping down into the pan before everything disappeared into the oven for the afternoon.

No one measured.

And yet, it was always right.

What Our Grandmothers Knew

This method is not outdated. It's efficient, balanced, and deeply intuitive.

• Mustard brings acid and structure

• Brown sugar builds a caramelized crust

• Cloves add warmth and depth

• Coca-Cola creates a sweet, spiced braising liquid

This is a complete system. Nothing is missing.

So we don't improve the ham. We improve the table around it.

The Classic Coca-Cola Ham

Ingredients

• 1 fully cooked bone-in ham (7–10 lbs)

• 1/2 cup yellow mustard (120 ml)

• 1 1/2 cups brown sugar, packed (300 g)

• Whole cloves (30–40)

• 1–2 cups Coca-Cola (240–480 ml)

Method

1. Preheat oven to 325°F (165°C).

2. Score the ham in a diamond pattern, about 1/2 inch deep.

3. Insert cloves into each intersection.

4. Place ham in roasting pan.

5. Coat with mustard.

6. Pack brown sugar over entire surface.

7. Pour Coca-Cola into the bottom of the pan.

8. Cover loosely with foil and bake 2–3 hours, basting occasionally.

9. Remove foil for the final 30–45 minutes to caramelize.

Let it rest. Slice. Serve.

Exactly as you remember.

Where the Table Changes

Most traditional ham dinners stumble in the same place: everything is soft, everything is sweet, everything tastes the same. The centerpiece earns all the attention, and the sides just… follow along.

The fix isn't a new recipe. It's contrast. Brightness. Texture. Flavors that push back a little so the ham has something to stand against.

This is where the Spicekeeper steps in — not to reinvent what your grandmother perfected, but to sharpen what surrounds it.

Whether this ham anchors your Easter Sunday table, a slow April Sunday, or just an afternoon that needs something worth gathering around, the sides below are built to make it sing.

A Modern Table, Built with Oak City Spice Blends

Roasted Carrots with French Countryside & Honey

Ingredients

• 1 lb carrots, peeled and cut (450 g)

• 2 tbsp olive oil (30 ml)

• 1 tbsp honey (15 ml)

• 1 tsp French Countryside seasoning

• 1/2 tsp salt

Method

1. Toss carrots with oil, honey, seasoning, and salt.

2. Spread on a sheet pan.

3. Roast at 400°F (205°C) for 25–30 minutes until caramelized.

The herbs in French Countryside echo the old-world character of the ham itself — but the high heat of the oven pulls out a caramelized edge that keeps the plate from drifting into one long, sweet note.

Warm Mustard Potatoes with Viking Salt

Ingredients

• 2 lbs baby potatoes (900 g)

• 2 tbsp Dijon mustard (30 ml)

• 2 tbsp apple cider vinegar (30 ml)

• 3 tbsp olive oil (45 ml)

• 1 tsp Viking Salt

• 1/4 cup chopped parsley

Method

1. Boil potatoes until tender.

2. While warm, toss with mustard, vinegar, oil, and Viking Salt.

3. Finish with parsley.

Viking Salt was built for exactly this moment. Its subtle smokiness and mineral depth cut through the sweetness of the ham and tie the whole plate together — the kind of quiet seasoning that makes you go back for another forkful without quite knowing why.

Skillet Green Beans with Wilde Garlek & Lemon

Ingredients

• 1 lb green beans (450 g)

• 1 tbsp olive oil (15 ml)

• 1 tsp Wilde Garlek

• Zest of 1 lemon

• Salt to taste

Method

1. Heat oil in a skillet over medium heat.

2. Add green beans and sauté until just tender.

3. Stir in Wilde Garlek and cook briefly.

4. Finish with lemon zest.

This is the dish that wakes the table up. Bright, sharp, and alive — Wilde Garlek delivers layered garlic without the heaviness, and the lemon zest at the finish is the moment the whole plate snaps into focus. Don't skip it.

Buttermilk Biscuits with Viking Salt Butter

Ingredients

• 2 cups flour (240 g)

• 1 tbsp baking powder

• 1/2 tsp salt

• 6 tbsp cold butter (85 g)

• 3/4 cup buttermilk (180 ml)

Viking Salt Butter

• 4 tbsp softened butter (60 g)

• 1/2 tsp Viking Salt

Method

1. Cut butter into flour mixture.

2. Add buttermilk and bring together gently.

3. Pat, fold, and cut biscuits.

4. Bake at 425°F (220°C) for 12–15 minutes.

Mix Viking Salt into softened butter and serve warm alongside.

The biscuit itself stays traditional — that's the point. But the seasoned butter has a way of stopping people mid-bite. It's a small thing that makes the whole table feel considered.

The Whole Table

Course	Seasoning
Coca-Cola Ham	Classic — no additions needed
Roasted Carrots	French Countryside
Warm Mustard Potatoes	Viking Salt
Skillet Green Beans	Wilde Garlek
Buttermilk Biscuits	Viking Salt Butter

Some meals you build from scratch. Some you inherit. This one you do both — and the table is better for it.

Viking Salt

$11.00

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Wilde Garlek

$11.00

Buy Now