Let the Indiana Kitchen ham stand at room temperature for 90 minutes.
Preheat oven to 275 degrees F. Set the rack at the lowest position. Rinse and pat dry the ham. Using a sharp knife, score the skin of the Indiana Kitchen ham in a criss-cross pattern. Place ham in a roasting pan. Pour just 1 1/2 cups of the cola and 1 1/2 cups of grape juice into the pan and add additional water if necessary to bring the liquid level to 1/2 inch. Cover the pan tightly with tin foil. Roast in oven for 2 3/4 to 3 hours (about 15 minutes per pound) or until the internal temperature of the ham reaches 100 degrees F.
While the Indiana Kitchen ham is cooking, prepare the glaze. Combine the remaining 1 cup grape juice, 1 cup cola, the juice from the pineapple (reserve the pineapple slices for later) and the brown sugar in a small sauce pot and simmer on low for 20 minutes, until it becomes thick and glossy. Let stand at room temperature until ready to use (as the glaze cools, it will thicken up, making it easier to brush on the ham).
Take the Indiana Kitchen ham out of the oven when it reaches the first internal temperature of 100 degrees F. Turn the oven to 425 degrees F. Brush the ham with about 1/4 of the glaze all over. Use toothpicks to stud the ham with the sliced pineapple, if desired. Once the oven comes to temperature, return the ham, uncovered to oven. Bake for 15 minutes until the liquid is bubbly and the ham has turned to a nice, deep golden brown. The internal temperature of the ham should be 140 degrees F. Remove ham to a cutting board and let rest for 15 minutes.
Return the remaining glaze to the stove on medium-low heat to warm the glaze up for serving. Carve and slice the Indiana Kitchen ham, drizzle a bit of the cola glaze on each plate.
Place Indiana Kitchen ham in shallow roasting pan; score a diamond pattern about 1/8-inch thick into the upper surface of the ham. Position rack in the lower third of the oven; heat to 325 degrees F. Place ham in oven and bake until internal temperature, as measured with a meat thermometer, reads 130 degrees F., about 1 1/2-2 hours.
Meanwhile, in a small saucepan bring the orange juice to a boil; reduce heat to a simmer and reduce the orange juice by about half, stirring occasionally, about 15-20 minutes. Stir in honey, molasses, brown sugar, mustard and pepper. Simmer slowly until thickened, about 25-30 minutes. Set aside.
When Indiana Kitchen ham reaches 130 degrees F., start basting: Using a pastry brush, brush the glaze generously on all surfaces of the ham. Continue to bake for 10 minutes; baste again two more times, until internal temperature of ham reaches 140 degrees F. Remove from the oven and let the ham rest in roasting pan on a rack for at least 10 minutes, or up to 30 minutes. Baste with the drippings in the bottom of the pan a few times before carving.
To make relish, drain pears, reserving juice; chop and set aside. Pour pear juice into 1-quart saucepan; stir in preserves, onion, brandy, ginger and red pepper flakes. Bring to a boil, stirring occasionally. Boil gently for 8 to 10 minutes or until liquid is reduced and slightly thickened. Remove from heat; allow mixture to cool to room temperature.
Meanwhile, using a sharp knife, slice Indiana Kitchen pork tenderloin into 1/4-inch-thick medallions; place in a resealable plastic bag. Pour about 1/2 cup cooled juice mixture over pork in bag; seal and refrigerate for at least 30 minutes.
Gently stir together chopped pears, remaining juice mixture and raisins; refrigerate until serving time. When ready to cook, spray broiler pan with cooking spray and preheat broiler. Discard the marinade. Thread pork medallions onto skewers.
Place pork skewers on broiler pan about 7 inches from broiler. Broil for 3 minutes per side. Serve with Brandy Pear Relish.
*If apricot pieces are too large, use kitchen shears to cut into small pieces.
** Soaking wooden skewers in water helps to keep them from charring under the broiler.
Place tomatoes and shallots in blender with pan juices. Pulse, half at a time, until liquefied. Add brown sugar, vinegar, the 3 tablespoons of olive oil, paprika, and, if desired, fleur de sel. Blend until smooth. Taste and adjust seasonings if desired. Remove from blender. Put through a food mill or fine mesh strainer to remove seeds and skins.
Build charcoal fire or preheat gas grill for indirect cooking. Core tomatoes; coat tomatoes and shallots with olive oil. Season with salt. Place in disposable aluminum pan. Place in center of grill indirectly over medium heat; grill, covered, 30 minutes or until tomato skins are bursting and shallots are soft; remove.
Place strained liquid in large saucepan. Simmer gently 5 minutes. Remove and use immediately or refrigerate in tightly covered container for up to 1 week.
Place Indiana Kitchen ribs, bone-side down, in center of grill or in rib rack, making sure they are not over direct flame. Grill, covered, over indirect medium heat (about 325 degrees F) for 2 to 2-1/2 hours or until meat is tender and has pulled back from ends of bones (see tip below). Brush with some of the BBQ sauces 10 minutes before end of grilling.
Remove ribs from grill and let rest 10 minutes. Cut into portions; pass remaining sauce. Makes 10 servings with 2-1/3 cups barbecue sauce.
For a charcoal grill: prepare an indirect medium-hot fire with drip pan in the center.
For a gas grill: heat grill to medium and turn off burners directly below where Indiana Kitchen ribs will go.
Lightly oil cooking grate. Place Indiana Kitchen ribs over indirect heat (over drip pan or unlit burner). Close grill hood and cook until Indiana Kitchen ribs are tender, about 1 1/2 to 2 hours. (If using charcoal, add more charcoal briquettes to fire, if necessary, to maintain grill temperature of about 325-350 degrees F.)
Meanwhile, bring pomegranate juice to a boil in medium saucepan over high heat. Boil until thickened and reduced to about 1/3 cup, about 15 minutes. Stir in ketchup, molasses, soy sauce, scallions and garlic. Bring to a simmer. Cook, stirring often, until slightly thickened, about 5 minutes.
During last 20 minutes of cooking Indiana Kitchen ribs, baste ribs with sauce. Ribs are done when meat pulls away from the bone.
Dry the chops with paper towels and season generously with salt and pepper.
Wrap a strip of bacon around each one, securing with a toothpick.
Cook as directed below to medium doneness. Remove toothpick; serve chops topped with Garlic-Mustard Butter.
Broil: Broil 4 inches from heat source, 6-7 minutes. Turn and continue broiling to desired doneness, approximately 5-6 minutes for medium (160 degrees F.).
Pan-broil: Heat grill pan over high heat; add chops, lower heat to medium-high and cook for 6-7 minutes, until nicely browned. Turn and continue cooking for about 5-6 minutes for medium doneness.
Grill: Prepare medium-hot fire in grill; grill chops over direct heat for 6-7 minutes; turn and grill 5-6 minutes more for medium doneness.
In a small bowl, stir together butter, mustard and garlic until well-mixed.
Wrap in waxed paper to shape like a stick of butter.
Chill while pork is cooking. When ready to serve, cut into fourths and top each pork chop.