ROAST
1 6 - 8 lbs. Fresh half ham bone-in with skin, preferrably shank end, rinsed
BRINE
3 cups Kosher salt (or 1 1/2 cups table salt)
6 liters Coca cola
2 heads Garlic, cloves separated, lightly crushed and peeled
10 Bay Leaves
1/2 cup Whole black peppercorns, crushed
GARLIC AND HERB RUB
1 cup Fresh sages leaves, packed lightly
1/2 cup Fresh parsley leaves
8 cloves Garlic, medium sized
1 tbsp Kosher salt or 1 1/2 teaspoons table salt
1/2 tbsp Ground black pepper
1/4 cup Olive oil
GLAZE
1 cup Coke Classic
1/4 cup Lime Juice from 2 limes
2 cups Light brown sugar, packed
2 medium Jalapeno, cut crosswise into 1//4 inch thick slices
1. Carefully slice through skin and fat with serrated knife, making one inch diamond pattern, be careful not to cut into meat.
2. In a large bucket or stockpot, dissolve salt and coca cola. Add garlic, bay leaves, and black pepper. Submerge ham in brine and refrigerate 8 - 24 hours.
3. Set large disposable roasting pan on baking sheet for extra support, place flat wire rack in roasting pan. Remove ham from brine; rinse under cold water and dry thoroughly with paper towels. Place ham, wide cut side down on rack. If using sirloin end, place ham skin side up. Let ham stand uncovered, at room temperature one hour.
4. Meanwhile, adjust oven rack to lowest position and heat oven to 500 degrees. In workbowl of food processor fitted with steel blade, process sage, parsley, garlic, salt, pepper, and oil until mixture forms smooth paste about 30 seconds. Rub all sides of ham with paste.
5. Roast ham at 50 degrees for 20 minutes. Reduce oven temperature to 350 degrees and continue to roast, brusing ham with glaze every 45 minutes, until center of ham registers 145 - 15 degrees on instant read thermometer, about 2 1/2 hours longer. Tent ham loosely with foil and let stand until center of ham registers 155 - 160 degrees on thermometer, 30 - 40 minutes. Carve and serve.
6. For glaze, bring Coke, lime juice, brown sugar, and jalapenos to boin in small non reactive saucepan over high heat; reduce heat to medium low and simmer until syrupy and reduced to about 1 1/3 cup, 5 - 7 minutes, Glaze will thicken as it cools between bastings; heat over medium heat about one minute; stirring once or twice before using.