Preheat oven to 325 degrees. Put 2 tablespoons of flour in the bag and close at the top and shake to coat the bag with flour. Dump the excess flour from the baking bag. Unwrap the ham and place it in the bag in a large baking pan at least two inches deep, fat side up, with the opening of the bag at the top. Pour the cola over the ham and then drizzle with honey. Smear the pineapple over the top of the ham. Close bag and tie with the plastic tie provided with the bag. Make sure that no part of the bag is hanging over the sides of the pan. Cut 6 one half inch slits in the top of the bag for steam to escape (refer to the directions on the box of Reynolds bags). Bake for 3 hours or until a meat thermometer registers 145 degrees. Let stand for at least 10 minutes before opening bag and carving.