|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 0g||0%|
|Total Sugars 18g|
|Vitamin C 6mg||31%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
Serve with scalloped potatoes and green beans or any of your favorite festive sides. Use the leftovers to make ham sandwiches, split pea soup, frittata, or casserole.
"The spiral sliced ham was delicious with this Dr. Pepper and orange juice glaze. This is an excellent glaze if you're looking for something a little different, and it is sure to please everyone. For perfectly cooked ham, look for an internal temperature of 140 F." —Diana Rattray
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
Steps to Make It
Gather the ingredients.
Position a rack in the center of the oven and heat to 350 F.
Combine the Dr. Pepper soda and orange juice in a small saucepan over medium-high heat. Cook, stirring occasionally, until the mixture looks syrupy and reduces by half (about 1/2 cup). Remove from heat.
Cool slightly, then stir in the brown sugar and Dijon mustard until combined.
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 until the top becomes caramelized, about 15 minutes more.
Cool for 15 minutes before carving and serving with your favorite sides.
- 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.
- Spice up this ham by adding a dash of Jamaican or Creole seasoning to the glaze mixture.
- Add some heat to the glaze with 1/2 teaspoon of ground cayenne pepper.
How to Store Leftover Ham
- Wrap leftover spiral sliced ham or tightly in plastic wrap, place in an airtight container, and refrigerate for up to 4 days.
- To freeze leftover ham, wrap it in plastic wrap and foil and place it in a freezer container or zip-close freezer bag. Label the container with the name and date and freeze for up to 4 months. Defrost the ham in the refrigerator overnight.
- To reheat leftover ham, wrap it loosely in foil, place it in a baking dish and bake in a preheated 325 F oven for 10 minutes per pound.
Are spiral-sliced hams fully cooked?
Most spiral-sliced hams are fully cooked, but check the label to be sure. A raw or partially cooked ham will state to "cook thoroughly" on the package and will have specific instructions.
How do you know when the ham is done?
A ham labeled "fully cooked" generally takes 10 to 15 minutes per pound to heat, and should be cooked to an internal temperature of 140 F for best texture and flavor. A partially cooked or raw ham must be cooked to an internal temperature of 145 F.