Combine cola and salt in a medium-size cooler or other 10-quart bucket or
stockpot; stir to dissolve the salt.
Using a sharp knife, score entire surface of ham in a crosshatch or diamond
pattern, cutting down just through the skin.
Place ham in the brine, submerging completely.
Cover and refrigerate for 12 to 24 hours.
Position oven rack in the lowest position and preheat oven to 500 degrees
Combine parsley, oil, garlic and bouillon in small bowl; stir well.
Remove ham from brine. Rinse it well under cold water then pat dry with
Place the ham wide-side-down in a large roasting pan with a flat rack.
Rub outside of ham all over with the bouillon mixture, pressing it gently
into scored slices between the skin.
Bake uncovered for 20 minutes.
Reduce oven temperature to 350 degrees F and continue to bake until the
roast reaches 150 degrees F on an instant-read thermometer (this should take
2 to 2 1/2 hours, about 20 to 25 minutes per pound of ham). After the first
hour, it’s a good idea to loosely wrap foil around the bone to keep it from
Transfer the roast to a carving board and tent with foil; allow the roast
to sit at room temperature until the internal roast temperature reaches 160
degrees F (about 20 to 30 minutes).
The roast is now ready to carve.
30 min prep | 80 min total | Yield: 8 to 10 servings