Hawaiian Ham
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Hawaiian Ham

Prep: 15 minutes plus standing
Bake: 1 hour 45 minutes • Serves: 16

(7- to 8-pound) spiral sliced bone-in half ham
3 cans (12 ounces each) ginger lime diet cola
1 lime, halved crosswise
1 can (15.5 ounces) crushed pineapple in juice
1/4cup packed light brown sugar
3 tablespoons coconut rum
1-1/2teaspoons dry mustard

1.Preheat oven to 325°. Place ham, cut side down, on rack in large roasting pan; let stand at room temperature 30 minutes. Pour 2 cans cola and squeeze juice from lime into pan; add lime halves to pan. Cover ham loosely with aluminum foil; bake 1 hour.

2.In small saucepan, heat remaining can of cola over medium heat 30 minutes or until reduced by half. Stir in pineapple, brown sugar, rum and dry mustard; simmer 5 minutes or until brown sugar dissolves. Remove from heat.

3.Remove ham from oven; brush with some glaze and return to oven. Bake, uncovered, 45 minutes longer or until internal temperature reaches 130°, brushing ham with remaining glaze every 15 minutes. Cover loosely with foil; let stand 15 minutes before serving. (Internal temperature will rise to 140° upon standing.) Serve with drippings remaining in pan.

Approximate nutritional values per serving:
262 Calories, 7g Fat (1g Saturated), 113mg Cholesterol,
1778mg Sodium, 10g Carbohydrates, 0g Fiber, 41g Protein