1 fully cooked smoked ham on the bone (8-10 lbs), not spiral-sliced
2 cups packed light or dark brown sugar
1/2 cup cola or ginger ale (room temperature)
Instructions
Preheat oven to 325°F (165°C). Place a rack in the lower third of the oven so the ham is centered once it’s in.
Unwrap the ham and discard any plastic or mesh. If there is a plastic sheet on the leg, remove and discard it. Place the ham, cut side down, in a large baking dish or deep baking pan. Line the pan with foil first for easier cleanup.
Using a sharp knife, make a shallow, criss-cross pattern in the fat on the outside of the ham, about 0.6 cm deep. This will help the brown sugar mixture adhere and create more caramelized edges.
In a medium bowl, combine the brown sugar and cola (or ginger ale). Stir until you have a thick, grainy paste. It should be spreadable; if it feels too stiff, add another tablespoon or two of cola until it loosens up a bit.
Spread the brown sugar mixture all over the outside of the ham, concentrating on the top and sides. Use your hands or the back of a spoon to press it into the cut fat so it adheres well. Any excess mixture can be spooned into the bottom of the pan around the ham.
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