One of my first advisers as a brand-new food editor was Jeanne Voltz. After working for the Miami Herald, Woman’s Day, and the Los Angeles Times and writing several cookbooks, she retired near Raleigh and was always willing to answer even the silliest question. I adapted this recipe from her The Country Ham Book, which she coauthored with Elaine J. Harvell, published by the University of North Carolina Press. Be sure to ask for the shank end of the ham, not the end with the hock. A good butcher will be willing to sell you half a country ham, which is enough for a small family. If you’re feeding a mob, do what the original recipe suggests: cook both halves using two slow-cookers.
Half of the shank end of a country ham (about 7 pounds)
1 1/2 cups cola
If you see any mold on the ham, scrub it off with a stiff brush. (You often see mold on a ham; no need to throw it away.) In a large bowl or a clean kitchen sink, completely immerse the ham in cold water and let it soak for 1 hour.
Spray the crockery insert of a large slow-cooker with nonstick cooking spray. Remove the ham from the water and place it in the cooker. Pour the cola over the ham and cover it with the lid. If the ham keeps the lid from fitting, trim a bit of fat off the ham with a sharp knife until the lid fits or cover the edges of the lid with foil to seal it. As the ham cooks, it will shrink and the lid will fit on its own. Cook on low for 2 hours.
After 2 hours, turn the ham, ladle the liquid in the cooker over it, replace the cover, and cook on low for 2 more hours.
Remove the ham from the slow-cooker and let it cool to room temperature before slicing. You can also wrap the ham tightly and refrigerate it, but bring it to room temperature before serving.
Slice the ham thin and serve on biscuits or crackers or use in casseroles, omelets, etc.