My Uncle Joe makes this every Sunday. The meat falls apart and the flavor is surprisingly expensive. Just 3 ingredients.

Pat the ham dry with paper towels and place it cut-side down in the bowl of a large slow cooker. If it doesn’t quite fit, trim a small piece off the end so the lid can close fully.

Sprinkle the brown sugar all over the top and sides of the ham, pressing it lightly so it sticks and forms a loose coating.

Slowly pour the cola around the ham into the bottom of the slow cooker, trying not to wash too much of the sugar off the top. The liquid should come at least 1 to 2 inches up the sides of the ham.

Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the ham is heated through and very tender. The meat should pull apart easily with a fork and the liquid will look dark, syrupy, and bubbly around the edges.

Once cooked, carefully transfer the ham to a cutting board, tent it loosely with foil, and let it rest for about 10 minutes. Meanwhile, skim off any excess fat from the surface of the cooking juices in the slow cooker.

Optional but recommended: Spoon some of the dark cola-brown sugar juices over the ham while it rests to create an extra sticky glaze. You can also shred or slice the ham and then return it to the slow cooker, tossing it gently in the juices to keep it moist and flavorful until serving.

Serve the ham warm, spooning additional juices from the slow cooker over the top of each portion. Store leftovers in an airtight container in the fridge for up to 4 days, with some of the cooking liquid to keep the meat juicy.

If you prefer a slightly less sweet ham, reduce the brown sugar to 3/4 cup and add an extra splash of cola to keep the liquid level up. For a deeper caramel flavor, use dark brown sugar instead of light. You can swap the cola for a different dark soda like root beer or Dr Pepper for a twist on the flavor while still keeping it to 3 ingredients. If your ham is on the larger side and sticks out of the slow cooker, wrap the top tightly with foil before putting on the lid to help trap heat and moisture. For crispier edges, transfer the cooked ham to a baking dish, spoon some of the juices over it, and broil for 3 to 5 minutes until the glaze bubbles and darkens. Leftovers freeze well when packed with a bit of the cooking liquid; thaw and reheat gently, covered, in the oven or in a skillet over low heat so the meat stays fall-apart tender.