This recipe is from the Paula Deen Cookbook. If you don’t plan to use the pineapple & cherries, that’s o.k, but it does make a pretty presentation, and it adds flavor. I add 1 cup of Brown Sugar to the Cola, whisk it well, and pour over the ham before placing in a shallow pan.


1 (18-pound) cured ham
*I like the bone in hams
2 (12-ounce) cans cola
Canned pineapple rings
Brown sugar
Maraschino cherries


Preheat the oven to 325 degrees F. Place ham in a shallow roasting pan. Baste the ham with cola. With toothpicks, stick some pineapple rings on the ham, about 4 or 5 rings. Sprinkle some brown sugar on the rings. With toothpicks, place a cherry in each pineapple ring hole and then stick some cloves in the rings. Cover it with foil. Bake for 15 to 18 minutes per pound of ham, or until the ham reaches an internal temperature of 140 degrees F. Baste with cola about every 30 minutes during cooking.