Holiday Ham with Pineapple-Cola Glaze

Step 1: 11-12 pound bone-in ham with natural juices

Step 2: 2 1/2 cups grape juice, divided

Step 3: 2 1/2 cups cola, divided

Step 4: 20-ounce can of sliced pineapple (you'll need both the juice and the pineapple)

Step 5: 2 cups brown sugar

Step 6: Directions:

Step 7: Let the ham stand at room temperature for 1 1/2 hours.

Step 8: Preheat oven to 275F. Set the rack at the lowest position.

Step 9: Rinse and pat dry the ham. Using a sharp knife, score the skin of the ham in a criss-cross pattern.

Step 10: 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.

Step 11: While the ham is cooking make 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. Allow to stand at room temperature until ready to use (as the glaze cools, it will thicken up, making it easier to brush on the ham).

Step 12: Take the ham out of the oven when it reaches the first internal temperature of 100 degrees F.

Step 13: Increase the oven to 425F.

Step 14: 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.

Step 15: Remove ham to a cutting board and let rest for 15 minutes.

Step 16: Return the remaining glaze to the stove on medium-low heat to warm the glaze up for serving.

Step 17: Carve and slice the ham, drizzle some of theglaze on each plate.