From, "Tell Me More...A Cookbook Spiced with Cajun Traditions and Food Memories," published in cooperation with your Daily Inbox Newsletter.


  • 1 medium ham with bone in

  • 5 ounces cola (approximately)

  • 1 teaspoon wine vinegar

  • 1 teaspoon dry mustard

  • 2 cups packed brown sugar

  • Heavy juice from medium can of pear halves


Core ham and remove excess fat.  Put in uncovered shallow roast pan.  Pour the cola over the ham and bake at 325 degrees for 1 hour.  Skim off excess fat.  Mix rest of ingredients and baste over ham.  Cook for another 2 hours basting with sauce every 30 minutes.  The sauce will thicken and you can serve it in a gravy boat along with the ham.

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