Preheat oven to 325°F Place rack in the middle of the oven.
Prepare the ham. Make sure to rinse and dry the ham well. Also, the ham should be room temperature, not cold. Then score the skin of the ham in a cross pattern (about 1" apart), making diamond cuts on the skin (like a grid). IMPORTANT, don't skip this step. Make sure to cut down a good 1/2" deep.
Mix the salt, pepper, cayenne and all purpose seasoning together and season the ham well.
Add a clove to each point where the lines intersect. Just press into the ham.
Then rub the brown sugar on the ham. pressing into the scored cuts.
Add the ham to a large roasting pan, fatty side up. Then add 2 cups of the cola to the bottom of the pan. Bake for 1 hour.
Meanwhile make the glaze. Mix the remaining cola together with the bourbon and baste on the ham. Try to glaze every 20-30 minutes if possible. It will bake another 2-2 1/2 hours approximately until the skin is dark brown and crusty. If you don't want it that brown, you can cover it with foil. Also, the ham should register 165 degrees when done.