8 pounds ham, spiral cut
1 (12 oz.) can cola
1 (20 oz.) can pineapple, slices
40 whole cloves
10 maraschino cherries
Lightly oil a shallow roasting pan. Place ham, cut side down, in pan and let stand at room temperature for 1 hour. Heat oven to 350 degrees and place rack in lower third. Pour cola over ham and cover with foil. Bake, basting every 30 minutes, until an instant read thermometer inserted 2 inches into center (without touching bone) registers 140 degrees, about 1 1/2 hours. Drain pineapple slices and arrange on ham, attaching with cloves, and place 1 cherry in center of each; bake 15 minutes more. Transfer ham in pan to a wire rack and let stand 10 minutes before carving.