Cola Baked Country Ham with Cherry Cola Glaze

Country ham is such a Southern delicacy. Whether fried or baked, I think it is something every good Southern cook needs to know how to make. Even if you only eat it once a year.

1 (12- to 15-pound) country ham*

1 (1.25-liter) bottle cola, reserve ¼ cup

2 tablespoons molasses

1 cup cherry preserves

¼ teaspoon black pepper

Rolls or biscuits for serving

Creole mustard for serving

Preheat the oven to 300 degrees. Adjust the rack to a lower position. Trim the fat and excess rind from the ham, leaving a ¼-inch layer of fat. Score the fat with a sharp knife in a diamond pattern. Place the ham in a large roasting pan. Pour the cola (minus the reserved ¼ cup) into the pan and cover with foil. Bake until the thermometer inserted into the thickest part of the ham without touching the bone registers 155 degrees, about 5 hours.

While the ham is baking, combine the remaining ¼ cup cola, molasses, cherry preserves, and black pepper in a small saucepan. Bring to a boil over medium heat. Reduce to a simmer, stirring occasionally until thick and syrupy, about 15 minutes. Spread ⅓ of the glaze over the ham every 10 minutes after it reaches 155 degrees.

Continue to bake the ham uncovered until the temperature of the ham is 160 to 165 degrees. This should take about 30 minutes. Let cool in the pan juices for 3 hours. Slice and serve warm or remove the bone and place in the refrigerator, covered. Serve with rolls or biscuits and creole mustard.

Makes 30 servings.

* When buying a country ham, have the butcher cut the hock end off. Before roasting, clean and soak the ham. To do this, scrub the ham with a brush to remove the mold. Place in a large container and cover with cold water. Let soak for 24 hours, changing the water every 6 hours.