1 11 - 14 pound whole country ham
1 10 ounce bottle Coca-Cola
1/4 cup chipotle sauce*
2 20 ounce cans sliced pineapple in its own juice, drained
*Available in the hispanic foods section of most supermarkets.
Under running water, scrub any mold off of ham. Place ham in a large cooler and fill with cold water to cover. Let soak for 24 hours, changing water after 12 hours.
Remove ham from cooler, discarding water.
Place ham in a large stockpot*. Cover ham with cold water. Bring to a boil over high heat. Cover and let ham boil for 3-1/2 hours.
Preheat oven to 375 degrees.
Remove ham from stockpot. Remove skin from ham, leaving fat intact. Score fat in a diamond pattern. Place ham on a rack in a roasting pan.
In a medium bowl, combine Coca-Cola and chipotle sauce, stirring well. Brush on ham. Place pineapple slices on ham, securing with toothpicks.
Bake for 1 hour, or until a thermometer inserted in ham registers 140 degrees. Remove from roasting pan and let rest for 15 minutes before carving.