Dr. Pepper Glazed Ham Recipe

Boy oh boy, this Dr. Pepper glazed ham recipe is one of a kind! It gives the ham a wonderfully sweet and tangy flavor that you will absolutely love.

Our Dr. Pepper glazed ham recipe is my favorite Christmas ham recipe that I look forward to as the holidays approach. However this ham dinner does not have to be made only around the holidays, but it is my favorite time of the year to make it.  

When cooking with Dr. Pepper you not only are introducing a way to keep the ham juicy, but also it had some great flavor to the meat. Also, the sugar in Dr. Pepper aids in making a great glazed ham recipe. 

I know it is hard to think about using pop (or soda) in a dinner recipe might sound weird or gross, but I promise you to trust the process and you will love the outcome. It is a fun way to introduce flavor that you might not be able to get from pantry ingredients. 

While we are talking about cooking with pop or soda, let me give you a few more to try out. Some of my favorite recipes to make are our Instant Pot Dr. Pepper Pulled Pork Recipe, Instant Pot Root Beer Pulled Pork Sandwiches Recipe, and of course, you can also use a slow cooker with our Slow Cooker Dr. Pepper Pulled Pork Recipe.              

Ingredients You Need to Make Our Dr. Pepper Glazed Ham Recipe:

• Spiral sliced ham
• Brown sugar
• Dr. Pepper
• Dijon mustard
• Crushed pineapple

How To Make Our Dr. Pepper Glazed Ham Recipe:

When you are ready to begin making your glazed ham recipe, start by adjusting the oven racks to the lowest position and preheat the oven to 250 degrees. 

Then remove the ham from the packing and place it cut-side down in the roasting pan or large baking dish. 

Now, wrap the ham and pan tightly with aluminum foil to keep the heat in well. 

Then place the pan in the oven and bake the ham until it reaches an internal temperature of 100 degrees Fahrenheit. This should take about 1 ½ to 2 ½ hours depending on how big of ham you have. 

The rule of them for baking the ham is it will need about 17 minutes per pound to cook through enough, or you can buy a pre-cooked ham and it will cook in less time. 

During the time the ham is cooking, combine the sugar, Dr. Pepper, and Dijon mustard in a medium sauce pan and cook it to a simmer. 

Let the Dr. Pepper cook until it reduces down to about ¾ cup of liquid which is about the consistency of syrup – which should be about 8 minutes or so. 

Then, remove the ham from the oven and roll back the aluminum foil and carefully remove the juices that have collected in the pan, pouring it into a bowl if you want to make gravy or into the sink. 

Now, take a pastry brush and brush the ham with the Dr. Pepper glaze and then spoon about ½ cup of the crushed pineapple over top of the Dr. Pepper glaze. 

After you add the pineapple to the ham, return the ham to the oven uncovered for about 30 minutes.

If the ham seems to be getting too brown, loosely cover the ham back up with the tin foil. 

When the ham is done, remove it from the oven and brush it again with the Dr. Pepper mixture.  

Now, wrap the ham with the foil loosely again and let it cool for about 30-40 minutes before slicing and serving your tasty ham. 

To Make this Ham Dinner Recipe You Will Need:

1. Large baking dish or roasting pan (one like THIS will work great!)
2. Medium saucepan
3. Pastry brush
4. Aluminum foil

Can You Use Dr. Pepper to Cook?

You most definitely can use Dr. Pepper to cook, and not just cook, but bake too! And it will produce some downright tasty food! 

Texas Living has some more great recipes that you can make delicious Dr. Pepper recipes. So, take a leap of faith and give some of them a try!

Do You Put the Ham Glaze on Before or After Cooking?

For this recipe, you will be doing a little bit of both! For the first bit of cooking the ham you will not cook with the glaze, but part of the way through you will be adding the ham glaze on and then continue baking the ham. 

Once you pull the ham out of the oven you will brush the ham one last time with the Dr. Pepper glaze and let it rest. 

How Do You Keep the Ham From Drying Out?

To keep the ham moist for this recipe, you will use the foil to keep the moisture in the ham. Also, putting the cut-side down will allow the open part of the meat to bask in the juices it produces. 

And then, when you put the glaze on the ham you are adding another way to hydrate or rehydrate the meat with a lovely flavorful glaze. Also, when you add the glaze on at the end of baking the ham and then recover the ham with the foil you will yet again to keep the moisture in as it cools down.

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Try New and Delicious Ways to Make Ham for You and Your Family:

1. Slow Cooker Ham and Potato Casserole Recipe
2. Slow Cooker Honey Baked Ham Recipe
3. Slow Cooker Ham and Bean Soup Recipe
4. Ham and Cheese Crescents Recipe
5. Slow Cooker Pineapple Glazed Ham Recipe
6. Slow Cooker Maple Glazed Ham Recipe
7. Slow Cooker Ham and Pineapple Sandwiches Recipe
8. Ham and Pineapple Bake Recipe 
9. Citrus Glazed Ham Recipe
10. Roasted Ham Shank Recipe

Sides to Serve with Dr. Pepper Glazed Ham:

1. Instant Pot Sweet Potato Casserole Recipe
2. Classic Green Bean Casserole Recipe
3. Slow Cooker Creamed Corn Recipe
4. Coconut Pecan Sweet Potatoes Recipe
5. Make-Ahead Mashed Potatoes Recipe
6. Orange Fluff Jello Salad Recipe
7. Green Beans with Candied Pecans Recipe
8. Grandma’s Corn Pudding Recipe
9. Best Cheesy Hashbrown Potato Casserole {Funeral Potatoes} Recipe
10. Instant Pot Green Beans Recipe

Dr. Pepper Glazed Ham Recipe

This Dr. Pepper Glazed Ham is so simple and full of sweet and savory flavor. I don't know if my taste buds will ever get over this recipe, it is so yummy. The perfect ham for Christmas or Easter.

ServingServing: 12

Prep Time 1 hour hour

Cook Time 3 hours hours

Total Time 4 hours hours

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Ingredients

• ▢ 10 pound spiral sliced ham
• ▢ ¾ cup brown sugar
• ▢ ½ cup Dr. Pepper
• ▢ 2 teaspoons Dijon Mustard
• ▢ ½ cup crushed pineapple

Equipment

• Roasting Pan
• Aluminum Foil
• Thermometer
• Saucepan (Medium)

Instructions

1. Remove the ham from the packaging. Place the ham, cut-side down, in the roasting pan or baking dish and wrap the ham and pan tightly with foil.
2. Adjust an oven rack to the lowest position and heat the oven to 250 Degrees
3. Bake the ham until the center registers 100 Degrees F on an instant-read thermometer, 1 1/2 to 2 1/2 hours, depending on the size of the ham. (about 17 minutes per pound) – or you can buy it pre-cooked and it will cook for a lot less time.
4. While the ham bakes, bring the sugar, Dr Pepper, and mustard to a simmer in a medium saucepan and cook until syrupy and reduced to 3/4 cup (about 8 minutes)
5. Remove the ham from the oven and roll back the sides of the bag or the foil to expose the meat. Carefully tip out the juices that have collected in the pan into your sink. Brush the ham with the Dr Pepper glaze and then spoon 1/2 cup of crushed pineapple over the ham and glaze.  Return it to the oven, uncovered, for about 30 minutes. (Check the ham occasionally and if it appears to be browning too much, tent it with a piece of foil.) Remove the ham from the oven and brush it again with the Dr Pepper glaze. Tent the ham loosely with foil and let it cool for 30 to 40 minutes before slicing and serving.

Notes

To make this in a Slow Cooker:

• Spray the slow cooker with non stick cooking spray.
• Place the sliced ham in the slow cooker.
• In a saucepan combine the glaze mixture as directed in the instructions.
• Pour 3/4 of the mixture over the ham.
• Place the lid on the ham and cook for 3-4 hours on low (if the ham is cooked, if the ham is not cooked, you may need about 6 hours).
• After the 3-4 hours, pour the rest of the mixture over the ham and continue cooking until the internal temperature reaches 100 degrees (will take about 20 to 30 minutes)
• You can use the drippings in slow cooker to make a gravy.
• We do however, recommend baking it, to give it that crispy texture on top, but a slow cooker would still taste delicious.

Nutrition

Calories: 982 kcal · Carbohydrates: 16 g · Protein: 82 g · Fat: 63 g · Saturated Fat: 23 g · Cholesterol: 234 mg · Sodium: 4502 mg · Potassium: 1113 mg · Fiber: 1 g · Sugar: 16 g · Vitamin A: 6 IU · Vitamin C: 1 mg · Calcium: 40 mg · Iron: 3 mg

Cuisine: American

Course: Main Course

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Recipe adapted from Leite’s Cluinaria

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