Preheat your oven to 325°F.

Remove the ham from its packaging and place it in a large roasting pan.

At first, you’ll want the sliced spiral side facing up so you can season it well. Sprinkle the garlic powder and onion powder all over the ham, getting some down into the slices if you can. Rub it in lightly.

In a medium bowl, whisk together the jellied cranberry sauce, Coca-Cola, and Dijon mustard until mostly combined. It does not have to be perfectly smooth.

Do not use Diet Coke here. Regular Coca-Cola works best for flavor and caramelization.

Pour about one-third of the glaze all over the ham, letting it drip down into the slices and into the bottom of the pan.

Then pack 3 to 4 tablespoons of brown sugar all over the top.

You do not need to add water, broth, or any other liquid to the bottom of the pan. The ham will release moisture as it bakes.

Now carefully turn the ham so the flat cut side is facing down in the pan. Cover the pan tightly with foil.

This helps protect the ham and keep it juicy during the first part of baking.

Bake the ham at 325°F for about 15 minutes per pound.

Since spiral ham is already cooked, you are warming it through, not cooking it from raw. For best results, heat the ham until the center reaches an internal temperature of 140°F when checked with a meat thermometer. That’s the sweet spot for a fully cooked ham that’s hot, juicy, and ready to serve.

Try not to open the oven while it bakes.

With about 35 to 40 minutes left in the cooking time, remove the ham from the oven and uncover it.

Carefully flip it so the spiral side is facing up again. Pour the remaining glaze over the top, getting it into the slices, then pack another 3 to 4 tablespoons of brown sugar over the ham.

Return the ham to the oven uncovered and increase the oven temperature to 350°F.

Bake until the ham is glossy, caramelized, and the internal temperature reaches 140°F.

If you want a little more bubbling, browning, and caramelization on top, raise the oven temperature to 425°F for about 5 minutes at the very end.

Keep an eye on it so the sugar doesn’t burn.

Let the ham rest for about 10 to 15 minutes before serving. This gives the juices a chance to settle and makes it easier to slice and serve.