Dr. Pepper Ham Recipe

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.

Pin Now To Save!PIN IT

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!

5 from 7 votes

Dr. Pepper Ham Recipe

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.
Course Main Course
Cuisine American
Keyword ham
Prep Time 5 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 15 minutes
Servings 20 servings
Calories 190kcal
  • 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. 

Recipe Notes

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

Nutrition

Calories: 190kcal

Comments

Your email address will not be published. Required fields are marked *






This form collects your name, email, and content so that we can keep track of the comments placed on the website. For more info check our privacy policy where you will get more info on where, how and why we store your data.
This form collects your name, email and content so that we can keep track of the comments placed on the website. For more info check our privacy policy where you will get more info on where, how and why we store your data.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Carrie King

    Can I use regular yellow mustard?, and I dont have any tin foil or a bag so what do I do yall? I cant go get any tinfoil, because its Christmas eve and all the stores are closed. HELP!!

    1. meggan

      Hi Carrie! You can use yellow mustard, sure. I don’t know if it will taste exactly the same, but it can’t be TOO far off, I wouldn’t think! Do you have a Baking dish with a cover that you could use instead (I’m imagining a corn ware casserole dish or something, with a glass cover). You could try that. You basically just want to prevent the ham from getting too dry. Does the package the ham came in have any helpful tips? Maybe they know something about their particular ham and how to cook it. I’ll keep an eye on my comments to see if you write me again with more questions. Good luck Carrie! Merry Christmas. -Meggan

  2. Christine Hiner

    I made this 2 Easters ago and it was a big hit. My 19 year old grandson asked me to make it fir Christmas this year. I was surprised but happy he remembered. Merry Christmas!5 stars

  3. Stacie

    Can I substitute orange juice,using pineapple juice? Thx.:)

    1. meggan

      Hi Stacie, YES! Sounds great! Might be better than orange juice, actually. Thanks! -Meggan

  4. 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

  5. Anne Collins

    Can I use spicy mustard instead of dijon mustard? 5 stars

    1. meggan

      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!

  6. Heather L

    Can you use a boneless ham?

    1. meggan

      Hi Heather, yes absolutely! No problem at all!

  7. Teresa

    Question. ….after adding glaze fort time do I reseal the bag or leave it open?

    1. meggan

      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!

  8. 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

  9. 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

  10. And also, happy birthday to your mom :)

  11. That glaze is calling my name!5 stars

  12. Dave

    Yummy and so easy.5 stars

Scroll to top