Editor's note: The recipe and introductory text below are excerpted from The Dooky Chase Cookbook by Leah Chase and are part of our story on Mardi Gras.

　　

Ingredients

Makes 12 servings

　　8- to 10-lb. boneless cooked ham

　　1 cup dark brown sugar

　　1/2 cup yellow mustard

　　1 tsp. ground cloves

　　2 cups pineapple juice

　　1 8-oz. bottle of cola

　　1 can cherry pie filling

　　Pineapple slices

　　Maraschino cherries

　　

Step 1

Remove all wrappings from ham — any strings or paper also. Stick ham several times with metal skewer or long fork. This is to let the sauce penetrate the ham. Place ham in a deep roasting pan.

　　

Step 2

Mix sugar, mustard, and cloves together. Rub over entire ham. Pour juice and cola in pan around ham. Place in oven and bake for 35 minutes at 350°F. Baste ham with juice. With a pastry brush, brush pie filling over ham. Let cook for 10 minutes. Repeat the basting until all the pie filling is used. Raise oven temperature to 375°F and let glaze cook well. Garnish baked ham with pineapple slices and Maraschino cherries.

　　THE DOOKY CHASE COOKBOOK