Southern Coca-Cola Glazed Ham

1, 12-oz bottle of Mexican Coca-Cola (made with pure cane sugar)
2 cups light brown sugar
juice of 1 large orange
2 Tbs yellow mustard

1 pre-cooked whole smoked ham, 6 - 7 pounds

Preheat oven to 250°F

Combine Coca-Cola, sugar, orange juice and mustard in a saucepan. Bring to a boil, stirring to dissolve the sugar. Reduce heat and simmer to reduce it by about 25%, just until the syrup thickens slightly and has some body to it.

Place ham, cut side down, on a baking rack in a roasting pan. Brush the glaze on the ham and cover the roasting pan tightly with aluminum foil. Place in the oven.

Brush the ham with more glaze every 10 - 15 minutes for two hours, recovering the ham with the foil after each basting. If you run out of glaze, use a turkey baster to pull the glaze and ham drippings from the pan and continue to baste the ham with that.

After two hours, the ham should be warmed through and have a rich, cherry wood color. Strain the pan drippings and serve alongside the cooked ham as a sauce.

Note: In Texas, it is not uncommon to substitute Dublin Dr Pepper (also made with real cane sugar) for the Mexican Coca-Cola. Different, but still delicious.