Dr. Pepper ham is a sweet-and-sticky holiday entree that will have you licking your fingers and coming back for more. A crowd-pleasing spin on the classic centerpiece for Easter or Christmas, this ham couldn’t be any easier or more flavorful.
To form a glaze, Dr. Pepper and orange juice are cooked down to form a syrup before being mixed with brown sugar and Dijon mustard. The glaze is nice and thick and helps create a beautiful golden exterior. Drippings from the bottom of the pan can be drizzled over the top right before you are ready to serve. The ham can be served hot, room temperature, or chilled. Whether you are a huge Dr. Pepper fan or not, you'll quickly fall for this perfectly sweet-and-savory ham.
- 1/2 cup Dr. Pepper soda
- 1/2 cup orange juice
- 3/4 cup brown sugar
- 1 tablespoon Dijon mustard
- 1 (5 to 7-pound) spiral-sliced ham
Gather the ingredients. Preheat the oven to 350 F.
Combine the Dr. Pepper soda and orange juice in a small saucepan. Cook on medium-high heat until it has been reduced by half. It should be thicker and will lightly coat the back of a spoon.
Allow it to cool slightly, then add in the brown sugar and Dijon mustard. Stir all of the ingredients together until it forms a thick paste.
Place the ham in a roasting pan on the rack. Coat the top of the ham with about half of the glaze. Press some of the glaze in between the ham layers, too. Cover it with foil and bake for about 1 hour 15 minutes, or until heated through. This will take longer or shorter depending on the size of the ham.
Remove the foil from the ham and top with the rest of the glaze. Place it back in the oven and cook for another 15 minutes or until the top becomes caramelized.
Allow to cool for 15 minutes. Carve and serve with your favorite sides.
- Spice up this ham by adding Jamaican or Creole seasoning.
- Make is spicy hot by adding a 1/2 teaspoon of cayenne pepper powder.
- Make sure to cover the ham with foil while doing the majority of the baking. This will ensure that the ham does not dry out or get overcooked. The outer layers can dry out first so it’s important not to skip this step.
- Don’t skip heating the Dr. Pepper and orange juice. If you make the glaze too thin it won’t get caramelized on top of the ham. The top will appear watery instead of sticky and delicious.