Two 12 ounce cans ginger ale, as needed
1 cup packed light brown sugar
1 tablespoon dry mustard
One 8 pound spiral-sliced smoked ham
Mix pineapple juice, 1 can ginger ale, brown sugar and mustard in blender to dissolve mustard. Set aside.
Place ham, flat side down, in the pan. Pour pineapple juice mixture over the ham. Pat the crushed pineapple onto the ham; if you press hard it will stick nicely. Place pan with ham and pineapple juice on top of stove and bring to boil over two burners on high heat. Tent ham with foil and transfer to oven.
Bake for 1 hour, checking occasionally to be sure that juices aren't burning and adding a bit more ginger ale to the pan if needed to keep the juices moist. Discard foil tent and baste ham with pan juices. Bake, basting occasionally and adding more ginger ale to pan if needed, until a meat thermometer inserted halfway into the ham, but not touching the bone, reads 140 degrees, about 45 minutes more. Transfer ham to a serving platter and tent with foil to keep warm. Let ham stand for 15 minutes.
Meanwhile, place roasting pan over two burners on high heat and bring juices to a boil. Cook, stirring occasionally, until juices are dark and syrupy, 5 to 10 minutes. Pour juice over ham and serve.
The deviled eggs I made are Sriracha Deviled Eggs and the recipe is straight from Garden and Gun's website. The sriracha really adds something extra. I skipped the bacon fat.