Method:
Preheat the oven to 200C/400F/Gas Mark 6. 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 the brown sugar on to the top of the ham, just
as thick and as high as you can. Don't worry about any that falls
off, it will be left in the pan to melt into the glaze.

Put the ham into the oven for thirty to forty minutes until the
sugar begins to melt, then pour the coke over the ham very
gradually, trying not to wash off the melting sugar. Reduce the
oven temperature to 160C/325F/Gas Mark 3.

For the remaining basting, use a mixture of half Burgundy wine
and half pineapple juice, basting every 30 minutes for 4 hours.
Be sure to scoop 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.

You may "tent it" with foil the first 3 and a half hours, if you
have a lot going on and might become distracted. This will be
the best tasting ham you have ever eaten so be willing to devote
a little extra time to it