Ingredients

1 whole Kentucky country ham, 16 to 20 pounds
4 cups cola

Place the ham in a large container with water to cover and soak for 24 hours. Drain and scrub the ham with a brush. Add fresh water and let stand overnight. Repeat the process again, if needed.
When ready to cook, preheat the oven to 350 F.
Arrange 2 layers of heavy-duty foil in a large roasting pan and place the ham, scrubbed and drained, in the center. Add the cola and seal the foil tightly. Roast for 15 minutes per pound. Remove from the oven and let it stand, sealed, until it reaches room temperature. Remove from the foil, reserving some of the pan juices, and trim.
Serve sliced, at room temperature. Or fry and serve with ham gravy (recipe follows). Makes about 25 servings.

Delicious Ham Gravy

1/3 cup flour
3 tablespoons butter
2 1/2 cups milk or half-and-half
1/2 cup pan juices
Salt and pepper to taste

Directions

In a skillet, brown the flour over medium heat, stirring constantly. Stir in butter to form a paste. Gradually add milk or half-and-half, whisking constantly until smooth. Whisk in the pan juices. Bring to a boil, reduce the heat and cook until desired consistency, whisking occasionally. Remove from heat and season with salt and pepper. Gravy will thicken as it cools; if needed, add a little more milk or pan juices. Makes about 3 cups.