Dr. Pepper Glazed Ham
This Easter we made our best ham to date. The glaze for this delicious ham uses traditional ingredients, like cloves, brown sugar and spicy brown mustard but adds in a can of Dr. Pepper for an interesting and tasty flavor.
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Dr. Pepper Glazed Ham
My favorite glazed ham recipe to date! The glaze for this delicious ham uses traditional ingredients, like cloves, brown sugar and spicy brown mustard but adds in a can of Dr. Pepper for an interesting and tasty flavor.
- whole cloves
- 3 cups brown sugar
- 1/2 cup spicy brown mustard
- 1 can Dr. Pepper
- 3 Tablespoons apple cider vinegar
- 1 bone in ham 15-18 pounds
- Preheat the oven to 325-f degrees.
- Score the surface of the ham in a diamond pattern about 1/8-inch deep. Place cloves in the middle of each diamond. Place the ham in a large roasting pan with a rack, tent it with foil, and bake for 2 to 2/12 hours—or longer, depending on the package directions. (Some hams may require 3 to 3 1/2 hours at a lower temp; just check the package.)
- Heat the brown sugar, mustard, vinegar and soda in a small saucepan until bubbly. Cook until reduced and a bit thicker, about 15 minutes.
- After about 2 hours of baking time, remove the foil and brush the glaze on the ham in 20 minutes intervals (put the ham back in the oven, uncovered, in between) until it’s nice and glossy. Remove from the oven and allow to rest 15-20 minutes before carving. Pour any leftover glaze over the sliced ham.
Calories: 2601kcalCarbohydrates: 655gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 1600mgPotassium: 1082mgFiber: 4gSugar: 642gVitamin A: 88IUVitamin C: 2mgCalcium: 623mgIron: 7mg
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Recipe from Pioneer Woman.
This recipe produced a moist flavorful ham for our dinner. I subbed dijon mustard (that's what was in the fridge) and it clumped instead of blending. I will definitely do this again with a brown mustard. Thanks for an alternative to the traditional ones.
Thank you for your feedback! Mustard I have found in glazes like this do tend to clump until the glaze warms up in the pan. A whisk should help if you stir it very well while it simmers.
Can i do this in the crockpot? What would you suggest for times?
I am really not sure how this would turn out in the crock pot, I'm sorry to say. I think it would work but not having tried it, I can't say that for 100% certainty. Please let me know how it turns out if you try it. Thanks!
Did anyone try it in the crockpot? I'm interested if it turned out or not.
Can I use regular mustard? It's what I have on hand
I think you probably could but I've never tried it. Taste will be different than when you use a spicy brown though.