-
1
Place the ham in a large pot and submerge it in 2 liters of cola.
-
2
Brine the ham in the cola for 24 hours either at room temperature or in the refrigerator.
-
3
Remove the ham from the brine and place flat side down in an aluminum foil pan.
-
4
Score the outside of the ham.
-
5
Pour 2 cups of cola and 1 cup rum into the pan.
-
6
Prepare you grill for indirect grilling at a low temperature (around 325 degrees F).
-
7
Place the pan with the ham on the grill and add your wood chips.
-
8
Smoke the ham for at least 30 minutes (feel free to smoke longer if preferred).
-
9
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.
-
10
After one hour of cooking begin basting the ham every 15 minutes with the sauce.
-
11
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.
-
12
Stir until thoroughly mixed.
-
13
Remove the ham from the grill.
-
14
Take the pecan mixture and gently apply it to the outside of the ham (some of the mix will fall from the ham).
-
15
Return the ham to the grill and cook until the pecan topping is slightly toasted and there is an internal temperature of 160.
-
16
Remove from grill and place ham on a cutting board to rest for 5 minutes before cutting.
-
17
Slice and enjoy!
