To make cola-glazed ham, put the ham in a baking pan, pour cola over it, add pineapple rings and seasonings, and bake the ham for 15 to 18 minutes per pound of meat. During baking, baste the ham with cola every half hour. This recipe yields 20 to 30 servings.
Preheat the oven to 325 degrees Fahrenheit. Set an 18-pound ham in a roasting pan, and baste it with cola. Scatter toothpicks over the ham, and slip a pineapple ring over each. Stick Maraschino cherries on the ends of the toothpicks, and stud the pineapple rings with whole cloves.
Insert a meat thermometer into the ham, and tent the meat with aluminum foil. Bake the ham for 4 1/2 to 5 1/2 hours, until its internal temperature reaches 140 degrees Fahrenheit. Baste the baking ham with cola every 30 minutes as it bakes.
Do not cut the ham until serving time, and cut only as much meat as you need. This keeps the remaining ham moist and tender. To store leftover ham, wrap it tightly, and put it in the refrigerator. Keep the meat's temperature below 40 degrees Fahrenheit until you remove it from the refrigerator. Use the leftovers within five days, or freeze them for up to two months.