Glaze the Sugardale ham during the last 30 minutes of baking. Freeze the ham if you are not going to use it within 14 days of purchase. All Sugardale hams are cooked and ready to eat.
To reheat a pre-cooked Sugardale ham, heat the oven to 325 degrees Fahrenheit. Heat the ham in a baking dish for 15 minutes per pound or until a meat thermometer reads 130 degrees Fahrenheit. Overcooking causes the ham to become dry.
For a cherry cola flavored ham, score the top of the ham and place it in a baking dish or roasting pan. Pour 7 cups of cherry cola into the pan. The cherry cola should be 2 inches deep. Tent foil over the pan, and baste the ham every 20 minutes with the pan juices. Bake for 15 minutes per pound.
While the ham is baking, combine 1 1/4 cups of brown sugar, 1/3 cup of maraschino cherry juice, 1/3 cup of honey, 1 tablespoon of Dijon mustard and 1/4 teaspoon of pumpkin pie spice in a saucepan. Bring the mixture to a boil, reduce the heat and simmer for five minutes, stirring frequently.
Remove the ham from the oven and baste it with the brown sugar glaze. Return the ham to the oven and bake it for an additional 35 minutes, uncovered. Baste the ham with the glaze every 10 minutes.