A Note from Miss Kay■ Makes 12 to 16 servings
1 (8-pound) semi-boneless fully cooked ham
1 cup grainy Dijon mustard
1 to 11/2 cups packed light brown sugar
1 bottle (12 ounces) Coca-Cola, preferably sweetened with cane sugar (not diet)
1 jar (12 ounces) pineapple preserves (I use Smucker’s)
1. Preheat the oven to 325°F.
2. Remove the ham from wrapper. If the fat cap is still on the ham, trim it down to a 1/4-inch thickness. Place the ham in a large, sturdy roasting pan.
3. Spread the mustard thickly over the top and sides of the ham. Cover the mustard with a crust of brown sugar, pressing it with the palm of your hand to help it adhere. Pour the cola into the bottom of the pan.
4. Roast until an instant-read thermometer inserted into the center without touching the bone registers 140°F, about 2 hours (15 minutes per pound). Let sit for 30 minutes before carving. Carefully pour the pan juices into a small saucepan. Stir in the preserves and cook over medium heat until the preserves melt.
5. Serve the ham drizzled with the pineapple preserve mixture.
A Note from Miss Kay
A baked ham is the perfect centerpiece for Easter lunch, and it’s easy to make. If you go with a large ham and don’t have the crowds we have for Sunday lunch, you’ll have plenty of leftovers: ham sandwiches, ham salad, and omelets. You could wrap it tightly and freeze it as well. I love using a leftover ham for fried ham, biscuits, and eggs!