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.
Servings 20 servings
- 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.