|Hickory chips||1 Cup (16 tbs)|
|Ham||12 Pound, uncooked|
|Firmly packed brown sugar||1 1⁄2 Cup (24 tbs)|
|Dry mustard||2 Tablespoon|
|Canned cola beverage||12 Ounce|
Soak hickory chips in water 30 minutes.
Prepare charcoal fire in smoker, and let burn 10 to 15 minutes.
Place hickory chips on coals.
Place water pan in smoker, and fill with water.
Place ham on food rack.
Insert meat thermometer, making sure it does not touch fat or bone.
Cover with smoker lid, cook 9 to 10 hours or until meat thermometer reaches 170Â°.
Refill water pan, and add charcoal as needed.
Remove ham from food rack.
Remove skin and score fat in a diamond design.
Combine brown sugar and mustard, pat over ham.
Insert cloves at 1-inch intervals.
Return ham to rack, pour cola over ham, and cook 15 minutes.
Slice ham, garnish with cherry tomatoes and parsley, if desired.