Roast Fresh Ham

1. FOR THE HAM AND BRINE: Carefully slice through skin and fat with serrated knife, making 1-inch diamond pattern. Be careful not to cut into meat.
2. Dissolve sugar and salt in 2 gallons cold water in large container; stir in garlic, peppercorns, and bay leaves. Submerge ham in brine, cover, and refrigerate for 8 to 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 and thoroughly pat dry 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 for 1 hour.
4. FOR THE RUB: Meanwhile, adjust oven rack to lowest position and heat oven to 500 degrees. Process all rub ingredients in food processor until mixture forms smooth paste, about 30 seconds. Rub all sides of ham with paste.
5. Roast ham at 500 degrees for 20 minutes. Reduce oven temperature to 350 degrees and continue to roast, brushing ham with glaze every 45 minutes, until ham registers 145 to 150 degrees, about 2-1⁄2 hours longer. Transfer to carving board, tent loosely with aluminum foil, and let rest for 30 to 40 minutes. Carve and serve.

COLA-BRINED ROAST FRESH HAM
Substitute 6 liters cola for water in brine, omitting sugar and reducing salt to 1-1⁄2 cups.