I picked up a ham for cheap from my school’s butchery program recently, and was looking through my recipes to see if there was something else I could try besides my mainstay ham recipe. I came across this recipe in my Pinterest, and I had all the ingredients on hand, so I thought, meh, why not?  I chose to stud my ham with cloves for this, but the recipe does not require it.

Dr. Pepper Glazed Ham 
Depends on the size of your ham; 5 lb ham lasted about a week for me

Ingredients

  • ham 
  • cloves to stud ham, to preference
  • .75 c packed dark brown sugar
  • .5 c Dr. Pepper
  • 2 T lime juice (original called for orange juice, didn’t have any to hand)
  • 2 t dijon mustard

Preheat your oven to 250. Take your ham out of the packaging, stud it with cloves, put it in your roasting pan, and tent tightly with aluminum foil. (The pictures you see are after having removed the foil tent). Roast the ham for about 17 minutes per pound (this was a 5 lb ham, so it was roasted for about an hour and a half). Ideally you should have a meat thermometer to check the internal temperature, but I didn’t, so I mainly just guessed.

When it gets down to the last ten minutes, combine the brown sugar, Dr. Pepper, lime juice, and dijon mustard in a pot, whisk together, bring to a simmer over medium high heat, and then simmer for about 8 minutes, until it reduces and thickens to a syrupy consistency. 

As soon as the syrup has thickened, take the foil off the ham, pour off any juices that have collected in the pan (if applicable) and brush the glaze over the ham. Return to the oven and bake for another half hour, until the glaze is sticky. Brush the collected glaze over the ham, let it rest for about a half hour to cool, and then enjoy your delicious labors!

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I’m really, really proud of how this turned out.  This was cooked entirely in an unfamiliar kitchen, with not quite complete ingredients, and mostly a wing and a prayer, as I had no idea how the oven functioned. However? It turned out really fucking good, and actually had at least my dad going back for seconds. So, yeah. I can do a hell of a roast.

Rib Roast

Ingredients

  • 1 rib roast (boneless or bone-in)
  • 4 T olive oil
  • 4 T tri-color peppercorns, ground
  • 3 sprigs fresh rosemary (substituted tarragon, dried)
  • 3 sprigs fresh thyme (substituted dried)
  • .5 c minced garlic (substituted dried, significantly less)
  • .5 c coarse sea salt (again, substituted significantly less)

Preheat oven to 500. 

Heat a large skillet with the olive oil over high, and then sear both ends of the roast, until golden brown. Strip the leaves from the rosemary and thyme, crush the peppercorns, and then mix it together with the salt and minced garlic. Set the roast in the roasting pan fat side up, pour the remaining olive oil over it, and spread the rub on it, patting it as much as possible to get it to stick. 

Put the roast in the oven, and cook at 500 for between twenty to thirty minutes. Then, reduce the heat down to 300, and cook for another twenty to thirty minutes for rare/medium rare.  The cuts above were after about twenty five minutes in the oven at 300 after twenty five at 500, and with a significant amount of cooling time. The roast will still cook a bit after putting it in the oven, though.

And then, enjoy your fantastic roast.