Ingredients

Roast

• 1 ham bone-in with skin, 6 to 8 pounds, shank end, rinsed

Brine

• 6 liters Coca-Cola
• 3 cups kosher salt
• 2 heads garlic, cloves peeled and lightly crushed
• 10 bay leaves
• ½ cup whole black peppercorns, cracked

Rub

• 8 medium cloves garlic
• ½ cup fresh parsley leaves
• 1 cup fresh sage leaves
• 1 tablespoon kosher salt
• ½ tablespoon ground black pepper
• ⅜ cup olive oil

Glaze

• 2 cups packed dark brown sugar
• 5 whole cloves
• 1 cup apple cider

Directions

1. Carefully slice through skin and fat with serrated knife, making a 1-inch diamond pattern. Do not cut into meat otherwise it will dry out.
2. In very large stockpot, dissolve salt and coca-cola. Add bay leaves, garlic, and black pepper. Put ham in the brine. Refrigerate for at least 8 hours and as much as 24 hours.
3. Preheat over to 500°F.
4. Remove stockpot from the refrigerator and remove the ham. Rinse the ham quickly under cold water and pat dry. Place ham on a rack in a large roasting pan skin side up. Let ham stand at room temperature for 1 hour.
5. Place oven rack to lowest position. In a blender, blend parsley, sage, garlic, salt, pepper, and oil until mixture forms smooth paste, about 30 seconds. Rub entire ham with paste.
6. Prepare glace by bringing cider, brown sugar, and cloves to boil in small nonreactive saucepan. Reduce heat to medium-low and simmer until the glaze become syrupy and reduced to about 1⅓ cups. This will take about 5 to 7 minutes.
7. Roast ham for 20 minutes. Then reduce oven temperature to 350 degrees and continue to roast, brushing ham with glaze every 45 minutes, until center of ham registers 145 to 150 degrees.  This will take about 2¼ hours longer.
8. Tent ham loosely with foil and let stand until center of ham registers 155 to 160 degrees on thermometer, 30 to 40 minutes.
9. Carve and serve.