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Preheat oven to 325°F. Place ham on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of ham. The thermometer should not touch bone.
Bake for 1 1/2 to 2 1/4 hours or until thermometer registers 140°F.
Meanwhile, for glaze, in a medium saucepan combine brown sugar, cola, dry mustard, vinegar, and pepper. Bring to boiling, stirring to dissolve brown sugar. Reduce heat. Simmer, uncovered, about 20 minutes or until reduced to about 3/4 cup. Remove from heat; stir in whiskey.
Brush ham with some of the glaze during the last 20 minutes of baking. If desired, garnish with lemon slices and sage. Serve with the remaining glaze.