1 large ham, shank portion
1 (12-ounce) can Coca-Cola
1 (20-ounce) can crushed pineapple, drained
3 to 4 cups honey
1 cup packed brown sugar
1/4 cup yellow mustard
1 (20-ounce) can pineapple slices, drained
1 (4-ounce) jar maraschino cherries, drained
Trim the ham of the outer layer of fat and place the ham in a large stockpot. Add enough water to cover. Bring to a boil and boil for 15 minutes; drain. Add fresh water to cover again. Bring to a boil and boil for 15 minutes; drain. The boiling process takes away the salty flavor of the ham. Place the ham on a sheet of foil large enough to enclose the ham. Transfer the foil and ham to a baking dish or large roasting pan. Pour the soda over the ham and seal the foil tightly. Marinate in the refrigerator for 2 to 10 hours.
Mix the crushed pineapple, honey, brown sugar and mustard in a bowl. Pour some of the pineapple mixture over the top of the ham and arrange the ham flat side down in the baking dish; seal the foil.
Bake at 275 degrees for 2 to 3 hours, basting with the pineapple mixture every 30 minutes. Arrange the pineapple slices 2 inches apart over the surface of the ham and secure with wooden picks 30 minutes before the end of the baking process. Place a cherry at the top of each wooden pick. Baste with the remaining pineapple mixture and bake 30 minutes longer. Let stand until cool and slice as desired.
NOTE: Delicious ham sandwiches are a delightful bonus the
next day if you are lucky enough to have leftovers.