Step 1

Bring ham to room temperature for 30 minutes.

Step 2

Preheat the oven to 300 degrees F. Line a roasting pan that is just large enough for the ham with aluminum foil to help with clean-up. Add another section of aluminum foil for wrapping loosely around the ham.

Step 3

Score the ham into a crosshatch pattern and, if desired, stud the intersections of the crosshatches with whole cloves.

Step 4

Place the ham cut side down into the aluminum foil tub. Pour the cola carefully over and around the ham, pull the foil up loosely around the ham and bake with the cola only, and no glaze, for 2 hours, loosely covered with foil.

Step 5

Remove ham, increase oven temperature to 350 degrees F,

Step 6

Mix 1 cup of the brown sugar and mustard together to form a thick paste and smear it all over the ham. Use 2 cups if you like it sweeter.

Step 7

Add pineapple slices if desired, and using a toothpick, decorate the center of the pineapples with a cherry.

Step 8

Return to oven and bake at 350 degrees F for roughly about 18 minutes per pound, or until the center of the ham reaches slightly over 140 degrees F on an instant read thermometer, basting occasionally.

Step 9

If desired, unwrap the ham and place it under the broiler to brown further, about 5 minutes, watching it carefully.

Step 10

Remove ham to cutting board and allow to cool.

Step 11

Plate the ham and pour the pan drippings all over the top, or to make a pan gravy, plate the ham and drizzle on a few spoons of the drippings. Tent loosely with foil to keep warm. Transfer the remaining pan drippings to a skillet, bring to a boil, stir in 1 to 2 tablespoons of butter to add richness, and let reduce and thicken slightly. Place into a gravy boat or pourable vessel to pass at the table.