Preheat the oven to 325 degrees F.

With a sharp knife, puncture and score the skin of the ham, making parallel 1/2-inch-deep incisions. Turn the ham and score again to make a grid-like pattern.

In a small bowl combine the salt, Essence, pepper, and cayenne. Rub evenly all over the ham. Place the ham, fatty side up, in a large roasting pan. Place 1 clove where the lines intersect on the ham. Rub the sugar evenly over the ham, pressing to pack. Pour 2 cups of cola into the bottom of the roasting pan and bake for 1 hour. In a container, combine the whisky and the remaining 2 cups of cola.

Baste the ham with the whiskey and cola and continue to bake, basting every 15 minutes with the whisky and coke mixture and pan juices, until the ham is cooked through, the skin is crisp and dark, and a meat thermometer registers 165 degrees F, 2 to 2 1/2 hours.

Remove from the oven and let rest at least 20 minutes before carving. To serve, slice the meat thinly across the grain and arrange on a platter. Serve with Wild Pecan Rice, Bacon, and Tasso Dressing.

In a large skillet or saute pan, fry the bacon over medium-high heat, stirring occasionally, until just crisp, about 5 minutes. Add the tasso and cook for 2 minutes. Using a slotted spoon, transfer to paper towels to drain. Drain off all but 1 tablespoon of fat from the pan. Add the onions and celery and cook, stirring, over medium-high heat until soft, 4 minutes. Add the garlic, salt, and pepper and cook, stirring, for 30 seconds. Add the pecans and cook, stirring, until lightly toasted, about 3 minutes. Add the rice and apples and cook, stirring until the rice is coated and opaque, about 1 minute. Add 2 cups water and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the water has been absorbed and the rice is fluffy, about 20 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork and stir in the the reserved bacon and tasso, green onions, and parsley. Serve immediately.

Yield: 6 servings

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.