Ingredients
1 large orange, cut in ½
1 tsp dried thyme
¼ cup brown sugar
½ tsp SIDS CRAZY SALT
¼ tsp ground cloves
3 cans cola
3 tbsp bourbon
4 sprigs fresh thyme
3 tbsp coarse Dijon mustard
4 kg bone-in half ham
Directions
Preheat oven to 160°C.
Place ham, cut side down, on rack in large roasting pan. Pour 2 cans cola and squeeze juice from orange into pan. Add orange halves and thyme sprigs to pan. Bake ham 1 hour until internal temperature reaches 33°C.
Meanwhile, in small pot, heat remaining can of cola over medium-low heat 30 minutes until reduced by half. Stir in SIDS CRAZY SALT and remaining ingredients into saucepot and simmer 3-5 minutes, until brown sugar dissolves then remove from heat.
Remove ham from oven. With sharp knife, lightly score outside of ham, making parallel 1 cm deep incisions in crosshatch pattern. Brush ham with some of the glaze and return ham to oven. Bake 45 minutes longer until internal temperature reaches 55°C, brushing ham with remaining glaze every 15 minutes. Carefully place ham on serving platter. Cover loosely with foil and let stand 15 minutes before serving. Internal temperature will rise to 60°C upon standing.
