For the Ham-
1 butt half, bone-in ham, 6-9 lbs (1 lb of ham serves 2-3 people)
3 cans Cola (12 ounces each) (enough to cover bottom of roasting pan, but not touch ham)
For the Glaze-
Reduce; Mix In:
2 cans (12 ounces each) Cola
3/4 cup dark brown sugar
1/4 cup prepared yellow mustard
1/4 cup fresh lime juice
2 Tablespoons dark rum
1 Tablespoon dry mustard
Pinch of salt
Preheat grill to 325 degrees.
Bake ham with 3 cans of Cola, tented, for 1 hour. Meanwhile prepare the glaze. Use indirect heat-bank charcoal on both sides of grill--put ham in center of grill. For gas grills--fire left and right burners only, leaving center burner off. Place ham in center between operating burners.
Reduce 2 cans of Cola for the glaze to 1/2 cup over medium-low heat, about 40 minutes (watch carefully to prevent from over-reducing). Mix in remaining ingredients and simmer to dissolve.
After baking the ham for 1 hour, uncover it and begin glazing, brushing every 15 minutes during the last hour of baking. (Check to make sure there is still some Cola in the bottom of the pan; add more as needed.) Remove the ham once an internal temperature of 110 degrees is reached if it an already cured ham. If you have a partially cooked ham, make sure the internal temperature is 160 degrees. Allow it to rest 15 minutes, carve, and serve warm.