• 1 (8-pound) fully cooked, hickory  smoked, boneless honey ham (don't use presliced ham)
• 1 cup cherry cola soda
• 1/2 cup dark brown sugar

• 1/2 teaspoon ground allspice
• 1 (20 ounce) can pineapple slices in pinapple juice
• 10 maraschino cherries

• Preheat the oven to 275 degrees.
• Place the ham in a 9 x 13-inch casserole.
• Pour the soda over the entire ham in the casserole dish.
• In a medium bowl stir together the dark brown sugar and allspice. Pat the sugar mixture on the ham.
• With toothpicks, secure the pineapple rings to the outside of the ham. (I use approximately three toothpicks per pinapple slice.)
• Using one toothpick per cherry, secure one cherry inside each ring of pineapple.
• Put two pieces of aluminum foil together lengthwise and seal to make a tent. Cover the casserole dish with the aluminum foil tent, securing it tightly around the casserole dish, but do not puncture the foil with the toothpicks.
• Bake for 4-5 hours or until a meat thermometer reads 160 degrees.
• Let the ham rest for about 10 minutes before cutting.
• Pour the ham juice into a small bowl so that guests can serve themselves juice for their ham if they wish.

Yield: 30 (4-ounce) servings

Preparation time: 10 minutes or less

Baking time: 4-5 hours

Total time: 5 hours 10 minutes or less