Pecan Crusted Rum & Coke Ham

Place the ham in a large pot and submerge it in 2 liters of cola. Brine the ham in the cola for 24 hours either at room temperature or in the refrigerator.

Remove the ham from the brine and place flat side down in an aluminum foil pan. Score the outside of the ham.
Pour 2 cups of cola and 1 cup rum into the pan.

Prepare you grill for indirect grilling at a low temperature (around 325 degrees F). Place the pan with the ham on the grill and add your wood chips. Smoke the ham for at least 30 minutes (feel free to smoke longer if preferred).

While the ham is smoking prepare your basting sauce:
Over medium heat in a small sauce pan mix together 1 cup of rum, 1 stick of butter, and 1/2 cup of brown sugar, stirring until butter is completely melted.

After one hour of cooking begin basting the ham every 15 minutes with the sauce.

After the ham has cooked for two hours (or reached an internal temperature of 150 degrees) add cayenne, chopped pecans, salt and pepper to taste to the remaining basting sauce. Stir until thoroughly mixed.

Remove the ham from the grill. Take the pecan mixture and gently apply it to the outside of the ham (some of the mix will fall from the ham). Return the ham to the grill and cook until the pecan topping is slightly toasted and there is an internal temperature of 160.

Remove from grill and place ham on a cutting board to rest for 5 minutes before cutting. Slice and enjoy!