Update your baked ham with a sweet and sticky Dr. Pepper glaze! Use an oven bag and your ham will be done in record time without drying out, too.
It was my mom’s birthday yesterday. They celebrated with ham.
On Christmas? We eat ham. The story is, [insert name of any person who will attend any event, ever] loves ham, and nothing else, so that’s why we always have ham.
But it’s always the same: Plain baked ham. I got bored! I poured soda on the ham.
It’s really easy to make, too!
Following a tip I learned from a Cook’s Country cookbook (see recipe notes), I baked the ham in one of those oven-safe plastic bags. This keeps your ham from drying out while it heats up in record time.
Meanwhile, the Dr. Pepper glaze is just 4 ingredients! Brush some of it on the ham once it’s heated and save the rest for the end.
The result is a deliciously sticky ham with a little personality on the outside. The Dr. Pepper glaze really works!
Dr. Pepper Ham Recipe
- 1 (7 to 10 pound) ham bone-in, spiral sliced
- 1 plastic oven bag
- 3/4 cup light brown sugar packed
- 1/2 cup Dr. Pepper
- 2 tablespoons orange juice
- 2 teaspoons dijon mustard
- Remove the ham from the packaging, including the plastic disk covering the bone. Place the ham in the oven bag, twist and tie the bag shut. Place the ham cut-side down into a 13 by 9 inch baking dish. Allow the ham to sit at room temperature for 90 minutes.
- Arrange an oven rack in the lower-middle position. Heat the oven to 250 degrees. Bake the ham until the center registers 100 degrees, about 1 1/2 to 2 1/2 hours. (Approximately 15 minutes per pound.)
- Meanwhile, in a medium sauce pan bring the sugar, Dr. Pepper, orange juice, and mustard to a simmer. Cook until the mixture is syrupy and reduced to about 3/4 cup, about 8 minutes.
- Remove the ham from the oven and roll back the sides of the oven bag to expose the ham. Brush the ham with about half of the glaze and return the ham to the oven. Bake 10 minutes longer or until the glaze becomes sticky. Remove from oven.
- Remove the oven bag. Brush the ham with the remaining glaze and tent loosely with foil. Allow the ham to rest for 30 to 40 minutes at room temperature. Serve.
Very interesting, indeed! I will have to give this a try. I stumbled on to your blog, thanks to a poppyseed dressing recipe search (which was very good, btw) and have enjoyed thumbing through. I also add a soda into a baked ham sometimes, but It’s Vernor’s Ginger Ale. Ham is warmed with some under, then a simple syrup/ginger ale mix is glazed on with a lil light clove love. Thanks for the recipes and great work! -z
Can I use spicy mustard instead of dijon mustard?
Hi Anne! Yes! Definitely. You can actually use whatever mustard you want as long as you like it. Spicy and dijon are pretty close in flavor in my opinion anyway. Thanks for the question and please let me know if you need anything else!
Can you use a boneless ham?
Hi Heather, yes absolutely! No problem at all!
Question. ….after adding glaze fort time do I reseal the bag or leave it open?
Hi Teresa! After you add the glaze you leave the bag open. If you have a chance to see the video in the post (and want to) you can see it. But yes! Leave it open! Thanks for the question. Take care!
A nice ham always feels special, but adding a tasty glaze takes it to the next level. What a wonderful idea, Meggan. And so so American, as always, which is what I love about your blog! :-)
My great grandma always makes a big ham for easter. I will have to try this recipe out! I do not eat much ham but when i do I like it to be sweet and sticky like this one looks.
And also, happy birthday to your mom :)
That glaze is calling my name!
Yummy and so easy.