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
- 1 plastic oven bag (see note 1)
- 1 (7 to 10 pound) ham bone-in, spiral sliced (see note 2)
- 3/4 cup light brown sugar packed
- 1/2 cup Dr. Pepper (see note 3)
- 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 an oven bag, then twist and tie the bag shut. Place the ham cut-side down in a 9-inch by 13-inch baking dish. Allow the ham to sit at room temperature for 90 minutes.
- Arrange an oven rack in the lower-middle position and preheat 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 soda, 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. Return the ham to the oven and bake 10 minutes longer, or until the glaze is sticky.
- Remove ham from oven and 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.
- Plastic oven bag: Look for "oven bags" by Reynolds and several other kitchen brands sold online and at many supermarkets. These are oven-safe and help keep the ham meat from drying out as it roasts.
- Ham: For maximum flavor, seek out a bone-in spiral sliced ham. The bone imparts more flavor and juiciness, and the slicing style allows the glaze to permeate into the meat (not just coat the exterior).
- Dr. Pepper: Regular soda, not diet.
- Yield: My Dr. Pepper Ham recipe makes 20 entree-sized servings, ideal to feed a crowd plus enjoy for a couple rounds of leftovers.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The glaze can be made a day ahead and stored in the refrigerator. Reheat it on the stove before using.
- Freezer: Slice and pack leftover ham into freezer-safe containers, then label, date, and freeze for up to 3 months. Thaw overnight in the refrigerator.