As I have always said, I have a real love for Coca-Cola. It’s been a childhood treat since my grandpa would pour a few peanuts into the bottle. So one day while sitting in my kitchen and sipping a cool one, I thought, “If I can use it in cake and chicken, then why not ham?” The trick is to use bone-in ham. Don’t be shy. Just get that big ham; the bone adds such good flavor.
1 (8- to 10-pound) bone-in ham
1 (15.25-ounce) can juice-packed pineapple rings, juices reserved
½ cup honey
1 cup packed light brown sugar
1 (8-ounce) jar maraschino cherries, juices reserved
1 (12-ounce) can Coca-Cola (not diet)
1. Preheat the oven to 375°F.
2. Put the ham in a large roasting pan. Using a sharp paring knife, score the skin ½ inch deep in two sets of opposing diagonal lines to create diamond shapes on the surface. Bake the ham, uncovered, until nicely browned, about 2 hours.
3. Meanwhile, in a medium saucepan, stir together the pineapple juice (about ½ cup) with the honey, brown sugar, cherry juice from the jar, and the Coke. Simmer, stirring, until it thickens a bit, 3 to 4 minutes. Remove from the heat.
4. Using a brush, coat the ham completely with the glaze, making sure to coat inside the diamonds and the sides. Attach the pineapple slices to the outside of the ham, securing them with toothpicks, then stick a cherry in the middle of each ring.
5. Continue baking until the ham is deeply browned all over, 40 to 50 minutes longer. Let cool for 20 minutes or more before thinly slicing.

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