Best-Ever Baked Ham

This is very much like a Honey Baked Ham, except it isn't pre-sliced (which transfers to dried out, in my opinion). The sauce really makes it, so be sure to serve it over the sliced ham.


8 - 10  lb  smoked fully cooked ham half (shank end)
1  jar  (8 oz)  Dijon mustard
1  lb   brown sugar
1  can  (12 oz)  Coke (not diet)

Remove and discard skin form ham. Score fat on ham in a diagonal design; place ham, fat side up, in a 13x9 baking dish. Coat ham with mustard; pat with brown sugar. Pour cola into dish. Bake, uncovered, at 325° for 2½  to 3 hours. Do not baste. Remove ham from dish, reserving drippings. Let ham stand.

Meanwhile, bring drippings to a boil in a 1½ quart saucepan over medium high heat. Dissolve 1 heaping teaspoon cornstarch in about a tablespoon of water. Add to drippings. Reduce heat to medium and simmer, uncovered, 20 minutes or until sauce thickens, stirring often. (You can omit the cornstarch addition if you want to, but I like the thickness and clarity the cornstarch gives the sauce).

Serve sauce with ham.