Cherry Dr. Pepper Glazed City Ham
Cherry Dr. Pepper Glazed City Ham

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, cherry dr. pepper glazed city ham. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Dr Pepper serves as the base of this sweet and complex glaze that imparts big flavor on a holiday ham. The rest of this post is going to be a blanket repeat of past ham recipes I've done, because years ago I found a cooking method for city hams in Cook's Illustrated that has proven to be perfect. Cherry dr pepper glazed city ham.

Cherry Dr. Pepper Glazed City Ham is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Cherry Dr. Pepper Glazed City Ham is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have cherry dr. pepper glazed city ham using 8 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Cherry Dr. Pepper Glazed City Ham:
  1. Prepare 1 smoked, non-spiral cut city ham
  2. Take 1/4 cup whole grain mustard
  3. Get 1/2 cup cherry preserves
  4. Get 1/2 cup dry red wine
  5. Prepare 1 cup Dr. Pepper
  6. Prepare 1 Tsp ground black pepper
  7. Make ready 2 Tbsp brown sugar
  8. Make ready 1/2 cup brown sugar

Pepper, pineapple juice, brown sugar, and mustard in a small saucepan over medium heat and cook until reduced by half. This ham is cooked low and slow and then coated in a sticky-sweet Cherry Coke glaze. Note: Before roasting your ham, you'll need to clean it and soak it. Rub it with a scrubby sponge under cool running water to remove any surface mold or salty deposits, then transfer it to a cooler and fill the cooler with.

Steps to make Cherry Dr. Pepper Glazed City Ham:
  1. Begin several hours in advance, by putting the ham (still shrink wrapped) in a bucket and covered with hot water and let sit for an hour or so. Replace the hot water when warm, and let sit for another few hours. This is to raise the internal temp of the ham and reduce cooking time later without drying the ham out. If you have soux vide set up, heat the water to 115°F and skip to step 5.
  2. Turn your oven (or smoker) to 250°F
  3. When the ham is uniformly warm (use your temperature probe: ~ 70F - 80F or so), remove from water and plastic. Rinse ham and discard the pad covering the bone. Make thin cuts on the ham fat in the pattern of a diamond. This helps the ham stay flat while cooking, instead of curling up, and makes for easy removal of the fat later on when it's glazed.
  4. Put the warm ham in an oven bag, and stick your temperature probe into the center of the ham but not touching the bone. Place the hame on a baking tray cut side down. Bake until the internal temperature of the ham is about 115 F. If you want an extra smoky ham "double smoked," do this step in a smoker without the bag.
  5. While the ham is cooking, mix the cherry preserves, merlot, and Dr. Pepper in a blender and blend until the cherries are not chunky. Be carefull as the Dr. Pepper will foam up when blended. Put the mixture in a small sauce pot, add 2 Tbsp brown sugar and black pepper, and stir over medium-low heat until reduced at least by half, or until syrupy.
  6. Take the ham out of the oven (about 1-2 hours later), remove from bag, and place on a baking pan, or roasting pan cut side down. Remove the fat diamonds and excess fat from the ham. Brush or spread the mustard on the ham, and then rub (careful because it's hot) the 1/2 cup brown sugar over the ham and mustard.
  7. Increase the oven (or a grill/smoker) to 300°F
  8. Place the ham in the oven or grill and let the sugars begin to caramelize.
  9. As the sugars caramelize, baste with the glaze and further caramelize the sugars until the internal temperature reaches 120-130°F near the bone. Remember, hams are already cooked, so you're just reheating it, fancy-like.
  10. Remove the ham and let rest for 10 minutes
  11. Slice in large sections, and cut the sections into smaller slices.

Glazed ham is an easy centerpiece for a holiday meal. The combination of flavors from the fruity soda, fresh orange juice, and mustard give Though the ingredients may sound funny, Dr Pepper-Glazed Ham is a recipe that works. The fruity soda lends complexity and a real bite to the typically sweet. How To Cure and Smoke Ham on WSM Reducing down a Dr Pepper® Cherry into a flavorful, sticky, and flavor infused glaze makes it a perfect coating to a succulent If you enjoyed reading my Dr Pepper® Cherry Glazed Pork Loin Chops recipe then be sure to like me on Though I have not tested it, yes I think this would taste excellent on ham!

So that is going to wrap it up with this special food cherry dr. pepper glazed city ham recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!