Aretha Franklin's Queen of Soul Ham


Serves 12

1 (12 to 14 pound) fully cooked, bone-in ham
Cloves
1 (16 ounce) box light brown sugar
3 tablespoons French's mustard
1 (8 ounce) jar maraschino cherries, drained
1 (12 ounce) ginger-ale (preferably Vernor's)
1 (20 ounce) can pineapple rings
Baker's coconut for garnish, optional

Heat oven to 350 degrees F.

Using a paring knife, score the ham, creating a diamond pattern.
Insert cloves into the corners of each diamond. Place the ham on a
rack set in a 12 x 15-inch roasting pan. Cover loosely with foil, and
bake until ham appears juicy, about 30 minutes.

Place brown sugar and mustard in a medium bowl, and stir to combine.
Gradually add ginger ale to brown sugar mixture until a pourable
consistency is achieved; you may not need the whole can. Remove ham
from oven and remove foil. Pour brown sugar mixture over ham, and,
using a pastry brush, coat the sides. Cover ham with foil, return to
oven, and cook for 1 hour, basting every 20 minutes. Remove foil for
last 20 minutes.