Pack one whole pound of brown sugar on to the top of the ham just as thick and as high as you can pack it. Dont worry about the part that falls off it will be left in the pan to melt into the glaze. Put this in the 400 degree oven for thirty to forty minutes until the brown sugar begins to melt. Then pour one can of Classic Coke over the ham very gradually trying not to wash off the melting sugar. Reduce the oven temperature to 325 degrees.
For the remaining basting use a mixture of half burgandy wine and half pineapple juice basting every 30 minutes for 4 hours. Be sure to dip up the pan juices and spoon them back up over the top too. Tent the ham with foil the first 3 and a half hours. The idea is to keep the meat super moist for the whole time it is cooking. This could be the best tasting ham you have ever had so be willing to devote a little extra time to it. The secret is in the basting so don't skip and don't skimp.