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.

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

Your search for the best baked ham recipe ends here. A Dr. Pepper glaze and an oven bag (trust me!) make this the ultimate holiday ham recipe.
5 from 24 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 421

Equipment

  • 1 plastic oven bag (see note 1)

Ingredients 

  • 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

Instructions 

  • 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.

Recipe Video

Notes

  1. 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.
  2. 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).
  3. Dr. Pepper: Regular soda, not diet.
  4. Yield: My Dr. Pepper Ham recipe makes 20 entree-sized servings, ideal to feed a crowd plus enjoy for a couple rounds of leftovers.
  5. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  6. Make ahead: The glaze can be made a day ahead and stored in the refrigerator. Reheat it on the stove before using.
  7. 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.

Nutrition

Calories: 421kcalCarbohydrates: 9gProtein: 34gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 98mgSodium: 1893mgPotassium: 469mgFiber: 1gSugar: 9gVitamin A: 4IUVitamin C: 1mgCalcium: 18mgIron: 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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Comments

  1. Great recipe! I tweaked it just a little and used an allulose sugar-free brown sugar substitute and diet dr. pepper. Everyone at our Thanksgiving dinner loved it! Thanks!5 stars

  2. 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. 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

  3. 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

  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

    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!

  5. 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

  6. 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