Preheat the oven to 325°F. Score the ham about ⅛ deep on the diagonal in both directions to form a diamond shaped pattern. Place cloves where the cuts intersect. Place the ham in a large foil lined roasting pan with a rack and bake for 1 ½ hours. Meanwhile, make the glaze. In a small saucepan, whisk together brown sugar, mustard, vinegar and cola until mixture is bubbly. Cook on medium-high heat until glaze has thickened (about 15 minutes, or longer if needed). After 1 ½ hours of baking time, brush glaze over ham and return to oven, repeating several times until ham reaches 160°F.
Pineapple Upside Down Cake
Preheat oven to 350°F. Grease an 8x8 cake pan. Prepare cake batter according to package instructions. Note: If using orange juice for added flavor, reduce the amount of water called for by ½ cup. In a small skillet on medium low heat, melt together butter and brown sugar, stirring quickly to combine. Spread evenly over bottom of the greased cake pan. Arranged sliced pineapple on top of brown sugar and add cherries in the holes of the pineapple slices. Pour cake batter over top. Bake for 25-30 minutes, or until toothpick comes up clean. Let cool for 5 minutes. Gently loosen the edges and turn upside down onto a serving plate. Makes 1 large or 4-5 mini cakes.