The Technique

• Start with a fresh ham or pork roast and score the surface. Place in a dutch oven or similar deep-lidded pot. Add enough soda to partially cover the ham -- about halfway -- plus other seasonings as desired. Some recipes add brown sugar or pineapple rings at this point, although the sugar is unnecessary. Bring to a boil, reduce to a simmer, and cook slowly on the stovetop until tender. You can also braise in the oven on low heat, about 325 degrees, instead of on the stovetop.

The Main Ingredient

• Cola is the classic choice of soda to braise with, but it's hardly the only contender. You can also try cherry cola and root beer as the braising base. Some recipes opt for lemon-lime soda instead, and others go for the spicy kick of ginger ale. You could experiment with just about any soda you like.

On Diet Soda

• Opinions differ on whether or not diet soda is suitable as a braising liquid. Some recipes warn sternly against even trying such a thing. Others report that it seems to work fine, although it may not be as sweet as using regular soda. Regardless, it's clear that regular soda is preferable if possible -- the real sugar is an important part of the flavor profile of the finished dish. It's also essential to provide the syrupy lacquer that clings to the surface of the ham. A ham braised in diet soda will not form the same tasty crust.

What To Serve With Soda-Braised Pork

• Once your ham is finished cooking, slice it and serve it with a side of braised greens -- they provide a slight bitterness that contrasts well with the sweet glazed pork. A hunk of Southern-style cornbread rounds out the plate.