Sarsaparilla Basted Ham

• One 12-pound cured ham
• 1 cup pineapple juice
• 3 tablespoons sarsaparilla
• 3 tablespoons brown sugar

1. Preheat the oven to 325 degrees F. Score the skin and fat of the ham in a diamond pattern.
2. Combine the pineapple juice, sarsaparilla, sugar and 1 cup water in a small saucepan.
3. Heat over medium-high heat, stirring frequently until the sugar is dissolved.
4. Place the ham in a shallow roasting pan.
5. Baste with the pineapple juice mixture, and then bake until the ham reaches an internal temperature of 140 degrees F, 3 hours to 3 hours 30 minutes, basting with the pineapple mixture about every 30 minutes.

pineapple juice, sarsaparilla, brown sugar

Taken from www.foodnetwork.com/recipes/bobby-deen/sarsaparilla-basted-ham-recipe.html (may not work)