Glaze

1. Bring 1 cup Coke Classic, juice from 2 limes, 2 cups of brown sugar, and a pinch of chili flakes to a boil.
2. Reduce to a simmer and continue reducing until syrupy.

Ham: Brine, Rub & Bake

1. To prep, carefully slice though skin and fat with serrated knife making ¼ inch deep incisions, cut in diamond patterns, do not cut into meat.
2. Double bag 2-15 gallon garbage bags. Place the bags in a cooler. Combine all the brine ingredients in the bag. Place the ham in the bag with the Brine. Add 5-6 freezer packs to keep cool. Brine for 24 hours.
3. After 24 hours, Remove ham from brine rinse under cold water, dry thoroughly with paper towels. Let ham stand uncovered at room temp for 1 hour.
4. In bowl of food processor, add 1 cup fresh sage leaves, 1/2 cup fresh parsley, 8 cloves garlic peeled, 1 tablespoon of kosher salt, 1/2 tablespoon of ground black pepper and 1/4 cup of olive oil. Puree until you have a smooth paste. Rub ham with resulting herb rub.
5. Place an oven rack on the lowest shelf in the oven. Pre heat the oven to 500 degrees.
6. Place ham, wide cut side down, on the oven rack, skin side up.
7. Roast at 500 for 20 min.
8. Reduce to 350. Brush ham with glaze every 45 minutes until the center is 150 degrees. About 2 ½ hours. Watch the ham. If it starts to get too brown, cover it with aluminum foil.
9. Remove from the oven, tent with foil and let stand until the center registers 155-160 degrees. About 30-40 min.