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.

Dr. Pepper Ham spirally cut on a white serving platter with sprigs of green leaves.

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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.

 Dr. Pepper Ham spirally cut and five of the slices are stacked to the right while still attached to the bone.

The result is a deliciously sticky ham with a little personality on the outside. The Dr. Pepper glaze really works!

Dr. Pepper Ham spirally cut on a white serving platter with sprigs of green leaves.

Dr. Pepper Ham

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.
5 from 10 votes
Prep Time 5 mins
Cook Time 2 hrs 10 mins
Total Time 2 hrs 15 mins
Servings 20 servings
Course Main Course
Cuisine American
Calories 35


  • 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 ½ to 2 ½ 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 ¾ 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. 

Recipe Video


Adapted from Cook's Country's Best Lost Suppers.


Calories: 35kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 10mgPotassium: 15mgFiber: 1gSugar: 9gVitamin A: 4IUVitamin C: 1mgCalcium: 7mgIron: 1mg
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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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  1. 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! -z5 stars

    1. 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!

    1. 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!

  2. 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! :-)5 stars

  3. 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.5 stars