I made this ham for Christmas and it was a hit! I took the advice of some other reviews and mixed pineapple juice and brown sugar with the cola and marinated my 8lb. ham overnight. I didn't have a cooking bag, so I put the ham in a casserole dish, trimmed the fat, and pierced the ham all over to a depth of about 1/2 inch with a large meat fork to allow the liquid to get inside. I turned it periodically and also spooned the mixture over the ham, and allowed it to soak overnight. Christmas day I patted on some extra sugar, wrapped it in foil, and baked it on a cookie sheet at 350F for 21/2 hours. It was moist, juicy, almost ready to fall apart, and the ham had soaked up the sweet flavor of the marinade. Awesome!

Reviewed On: Dec. 25, 2004

I have to say when I made this recipe I didn't know you needed to boil the milk, sugar, and salt 5 mins,and I don't think mine boiled for that long. I brought mine to a rolling boil and then removed it from the heat. The only thing I did different from the recipe was I added the marshmallows in first and stirred them until completely melted before adding the chocolate and vanilla. The marshmallows are part of what prevents the sugar from making the fudge grainy. Also, always use a top of the line sugar, such as Domino's brand. Cheap brands, or store brands have a more course grain. Mine turned out great, chocolatey and smooth. I prefer a softer fudge, so this one was perfect.

Reviewed On: Dec. 19, 2004