Dr Pepper glazed ham

1
Lynnda Cloutier

By
@eatygourmet

this Dr Pepper glaze may seem strange at first glance but the combination of flavors from the fruity soda, fresh orange juice, and mustard gives this ham an unbeatable sweet tang that's pure genius. The fruity soda has a complexity and real bite you don't find in a typical sweet, one-dimensional glaze usually applied to smoked hams. Serves 20 to 30.Source unknown

Rating:

★★★★★ 1 vote

Comments:

Ingredients

Add to Grocery List

  • ·
    one spiral sliced, bone in half ham, preferably shank end, 7 to 10 pounds
  • ·
    one plastic oven bag
  • ·
    3/4 cup packed light brown sugar
  • ·
    1/2 cup dr pepper
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    2 tablespoons orange juice
  • ·
    2 teaspoons dijon mustard

How to Make Dr Pepper glazed ham

Step-by-Step

  1. remove the ham from the packaging and discard the plastic disc covering the bone. Put the ham in the plastic oven bag, tie the bag shut, and trim the excess plastic. Set the ham, cut side down, in a 13 x 9" baking dish and cut four slits in the top of the bag. If you don't have an oven bag, place the ham cut side down in the baking dish and wrap tightly with foil. Let sit at room temperature for 1 1/2 hours.
    Adjust oven rack to the lowest position and heat the oven to 250°.
  2. Bake the ham until the center registers 100° on an instant read thermometer, 1 1/2 to 2 1/2 hours, about 14 minutes per pound if using a plastic oven bag, about 17 minutes per pound if using foil, depending on the weight of the ham.
  3. While the ham bakes, bring the sugar, Dr Pepper, orange juice and mustard to a simmer in a medium pan and cook until syrupy and reduced to 3/4 cup, about eight minutes. Remove the ham from the oven and roll back the sides of the bag to expose the ham. Brush the ham liberally with the glaze and return to the oven until the glaze becomes sticky, about 10 minutes. Brush the entire ham again with glaze, cover loosely with foil, and let rest for 30 to 40 minutes before slicing.

Printable Recipe Card

About Dr Pepper glazed ham

Course/Dish: Pork




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