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Recipe Monday: Dr. Pepper Ham

April 30, 2012

I have a yummy ham recipe for you today. My brother made the ham itself for Thanksgiving and Christmas last year, and I loved the ham like whoa. However, the glaze my family uses isn’t 100% to my liking. It’s very thick, very acidic, and just not really my thing. It was when I was a kid, but the older I get, the less I care for it. So, I set out to create the glaze of my dreams. I succeeded. We eat this maybe once a month. The ham isn’t cheap, and so it’s a splurge for us.

We buy a Smithfield Spiral Cut ham. I love this ham. It’s slightly salty, easily portioned out, and tastes like ham, not ham-and-water. It’s a more expensive ham overall, but well worth the money, and for us, it makes three to four meals.

Smithfield Spiral Cut Ham (I get an 8lb ham)
24oz Dr. Pepper (full sugar, & I prefer using the Throwback line)
1/2C brown sugar
1/2C honey
1/2C pineapple juice
1/4C maraschino cherry juice


Preheat your oven to 350F. Put your ham with the cut-side down in the pan. Cover it with aluminum foil and pop it into the oven for 60 minutes.

While the ham is cooking, in a sauce pot add the Dr. Pepper, pineapple juice, maraschino cherry juice, brown sugar, and honey. On medium heat, cook and reduce the liquid into a thick syrup. It will take most of the cook time that the ham is in the oven to do this. Watch it. With that much sugar in the pot, it can scorch or boil over easily.

After 60 minutes, pull the ham out. Uncover, coat with a third of the glaze. Pop it back into the oven for 15 minutes. Pull it out again, coat with another third of the glaze. Cook an addition 15 minutes. Pull the ham out and let cool for 10 minutes. Carve and serve with the leftover glaze. So good! 😀

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