Preheat oven to 325° F.

Place ham in the center of a roasting tray. I use a disposable aluminum roasting tray for easy cleanup, but due to the weight of the ham, you may decide to put that on a cookie sheet or inside a regular roasting tray. If using half of a ham, I place the flat side down.

Dump pineapple juice from Pineapple slice can into roasting pan, and then add Pineapple Soda to fill the pan 1/4 of the way up the ham.

Drizzle honey over the ham. Be very friendly with it. You want it to basically thinly coat the entire ham.

Use the honey as a glue to stick the pineapple slices on the ham. Put some on top and line the sides.

Sprinkle with sugar, like a thin coat over the whole pan, on and around the ham.

Grab a fist full of Brown Sugar (approximately 3 TBSP) and rub
hands to make a semi-sprinkle on and around ham.

Cover ham with Aluminum Foil. Don't let too much air in and out of it because you want to seal in the juice to avoid a dry ham.

Bake at 325 degrees F.

You want to aim about 20 minutes per pound, so for an 8 pound ham, that's 2 hours and 40 minutes. Anything precooked should be at 140 degrees F with a meat thermometer in the center aiming for the exact center of the ham, and 160 degrees F if it wasn't precooked. If you are using a completely different size ham, the time cooked changes. Check Food Safety Gov for more information.

When finished, carefully remove the foil (watch out for the steam
because steam can burn), and if you have a glaze, put it on now.

If you don't have a glaze, you can glaze the top with a little brown sugar mixed with the pineapple soda. Let bake for another 5 to 10 minutes
just to crispen the glazed portion.

Let sit for at least 3 minutes before serving.