You can use a whole ham for this recipe. Just double the cola.
1 6-8 pound bone-in half ham (shank or butt portion)
1 (12-ounce) cans cola
Canned pineapple rings, with reserved juice
1 tablespoon ground cloves
2 tablespoons of honey
Preheat the oven to 325 degrees F.
Place ham in a shallow roasting pan, face down. Rub the ham down in ground cloves. Baste the ham with some of the cola. With toothpicks, stick pineapple rings all over skin of ham. Drizzle ham all over with the honey. Sprinkle some brown sugar on the rings. With toothpicks, place a cherry in each pineapple ring. Cover it with foil. Bake for 15 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. Remove from oven and let rest.
Once ham is at room temperature, gently pour off the ham juice at bottom of pan to a sauce pan. Add remainder of can of cola, along with reserved can of pineapple juice. Simmer on low, stirring occasionally, until sauce reduces down to a syrupy texture, about 10-15 minutes. Serve over sliced ham. Yum!