Hi, I am cooking ham for a church buffet. We had the ham presliced. I am afraid that they might get dried out since it is presliced. Does anyone have advice on cooking 30 lbs of ham slices, perhaps with coke?

My grandma often did hers with Gingerale... basting it as it warms in the oven. I believe she mixed a bit of brown sugar and honey in with the gingerale before she started basting