MOIST GLAZED HAM

(The secret is in the basting .. don't skip and don't skimp.)

Preheat the oven to 400°.

Remove the rine from a large whole ham and score the fat in the traditional diamond pattern. Stud it heavily with whole cloves and place it in a large roaster.

Pack One whole pound of brown sugar on to the top of the ham just as thick ;and as high as you can pack it. Dont worry about any that falls off it will be left in the pan to melt into the glaze.

Put this in the 400° oven for thirty to forty minutes until the brown sugar begins to melt.

Then pour one can of Classic Coke over the ham very gradually trying not to wash off the melting sugar. Reduce the oven temp to 325°.

For the remaining basting you will use a mixture of half burgandy wine (non-alcholic is fine) and half pineapple juice basting every 30 minutes for 4 hours (tenting with foil for the first 3-1/2 hours). Be sure to dip up the pan juices and spoon them back up over the top, too. The idea is to keep the meat super moist for the whole time it is cooking.

This will be the best tasting ham you have every ate, so be willing to devote a little extra time to it.