Smoke ham in a disposable aluminum pan using indirect heat for 2-3 hours. I keep my temperature at or below 200 degrees. The objective for me is just to smoke the ham at this point
When done smoking, place ham cut side down in your pan. Pour the cola in the pan. Coat top of ham with the brown sugar and honey.
Heat ham covered in oven @ 325 degrees for approximately 10-15 minutes per pound. Most hams nowadays are fully cooked, so you are just trying to heat it through. I shoot for an internal temperature of around 125-130 degrees. The reason I use the oven is that I smoke it first, and heat it up the next day.
Let ham cool and carve away. Spoon juices over the cut ham. Enjoy
