Ingredients

The following ingredients have 20 Servings
  • 11-12 pound bone-in ham with natural juices
  • 2 1/2 cups grape juice (divided)
  • 2 1/2 cups cola (divided)
  • 20- ounce can of sliced pineapple (you'll need both the juice and the pineapple)
  • 2 cups brown sugar

Instruction

  • Let the ham stand at room temperature for 90 minutes.
  • Preheat oven to 275 degrees F. Set the rack at the lowest position. Rinse and pat dry the ham. Using a sharp knife, score the skin of the ham in a criss-cross pattern. Place ham in a roasting pan. Pour just 1 1/2 cups of the cola and 1 1/2 cups of grape juice into the pan and add additional water if necessary to bring the liquid level to 1/2 inch. Cover the pan tightly with tin foil.
  • Roast in oven for 2 3/4 to 3 hours (about 15 minutes per pound) or until the internal temperature of the ham reaches 100 degrees F.
  • While the ham is cooking, prepare the glaze. Combine the remaining 1 cup grape juice, 1 cup cola, the juice from the pineapple (reserve the pineapple slices for later) and the brown sugar in a small sauce pot and simmer on low for 20 minutes, until it becomes thick and glossy.
  • Let stand at room temperature until ready to use (as the glaze cools, it will thicken up, making it easier to brush on the ham).
  • Take the ham out of the oven when it reaches the first internal temperature of 100 degrees F. Turn the oven to 425
  • degrees F. Brush the ham with about 1/4 of the glaze all over. Use toothpicks to stud the ham with the sliced pineapple, if desired. Once the oven comes to temperature, return the ham, uncovered to oven.
  • Bake for 15 minutes until the liquid is bubbly and the ham has turned to a nice, deep golden brown. The internal temperature of the ham should be 140 degrees F.
  • Remove ham to a cutting board and let rest for 15 minutes.
  • Return the remaining glaze to the stove on medium-low heat to warm the glaze up for serving. Carve and slice the ham, drizzle a bit of the cola glaze on each plate.