Ham is one of my favorite things to make, point blank. And let me tell you, this is one of those “why the hell didn’t I think of this sooner” moments? As it turns out, Dr. Pepper works unbelievably well as a glaze base, and when you roast it? Oh man. (A British friend of mine has recommended boiling a ham in a whole 2L bottle of Dr. Pepper. I am incredibly intrigued to try this out.)
Dr. Pepper Glazed Ham
Makes: ham. Many ham.
- A ham. Go with whatever you can get the most of for cheapest on sale. This one was a ten pounder on sale from Christmas.
- .75 c packed brown sugar
- .5 c Dr. Pepper
- 2 T orange juice (fresh as possible)
- 2 t Dijon mustard
Take your ham. Preheat the oven to 250. If you have an oven bag, click on the recipe for those instructions. If you don’t, place your ham face down in your roasting dish, be sure to remove the plastic cap on the bone, wrap your ham tightly in foil, take out at least one of the racks in your oven (cause these things are bigger/taller than you think), and put in the ham. Figure about seventeen minutes per pound for roasting time – a ten pound ham will take about two and a half hours. Go do other things, like nap, or play video games, or attempt to do a batch of cookie dough that will fail because you don’t have enough flour.
About ten minutes before the ham is finished with the initial roast, combine the brown sugar, Dr. Pepper, orange juice, and mustard in a small pot, and bring to a simmer, cooking for about 8 minutes, until reduced to .75 c and thick and syrupy.
When your ham is done roasting, remove it from the oven, peel off the foil, and gently pour the juices that have gathered in the pan into your sink. Then, slowly pour the glaze over the ham, and brush it liberally with the glaze while you’re at it. Put it back in the oven for another half hour, until the glaze gets sticky. Then, remove from the oven, brush it with the glaze again, and let sit for a half hour or so to cool.
Then, enjoy your ridiculously good ham.