Dr Pepper Glazed Ham With Prunes Recipes

Steps:

• 1. remove the ham from the packaging and discard the plastic disc covering the bone. Put the ham in the plastic oven bag, tie the bag shut, and trim the excess plastic. Set the ham, cut side down, in a 13 x 9" baking dish and cut four slits in the top of the bag. If you don't have an oven bag, place the ham cut side down in the baking dish and wrap tightly with foil. Let sit at room temperature for 1 1/2 hours. Adjust oven rack to the lowest position and heat the oven to 250°.
• 2. Bake the ham until the center registers 100° on an instant read thermometer, 1 1/2 to 2 1/2 hours, about 14 minutes per pound if using a plastic oven bag, about 17 minutes per pound if using foil, depending on the weight of the ham.
• 3. While the ham bakes, bring the sugar, Dr Pepper, orange juice and mustard to a simmer in a medium pan and cook until syrupy and reduced to 3/4 cup, about eight minutes. Remove the ham from the oven and roll back the sides of the bag to expose the ham. Brush the ham liberally with the glaze and return to the oven until the glaze becomes sticky, about 10 minutes. Brush the entire ham again with glaze, cover loosely with foil, and let rest for 30 to 40 minutes before slicing.

Steps:

• 1. Add all of the glaze ingredients in a medium sauce pan. Whisk or stir until sugar dissolves into liquid. Bring to a boil over medium high heat and cook until mixture becomes thick and syrupy. About 15 to 20 minutes, maybe a bit longer. NOTE IF YOU COOK TOO LONG GLAZE WILL HARDEN, AND MAY NEED TO BE HEATED. I USUALLY MAKE AN EXTRA BATCH OF THIS GLAZE TO SERVE ON THE SIDE, IT IS THAT GOOD.
• 2. Remove from heat and brush over the outer surface of ham. Then return ham to oven for 10 to 15 minutes. Repeat if desired.
• 3. Place ham on large platter, and garnish as desired. EXTRA GLAZE IS DELICIOUS SERVED ON THE SIDE along with ham.

Steps:

• 1. In a medium size sauce pan add Dr pepper, sugar , orange juice ^ mustard, whisk together till well blended. Bring to a boil then reduce heat to medium-low and simmer 15 to 25 minutes or until mixture becomes syrupy, and makes about 1 1/2 cups.
• 2. Follow package directions to bake ham. usually about 14 minutes per pound for plastic bag or 17 minutes per pound if wrapped in foil at 250 degrees F. But follow package direction. During last 10 to 15 minutes of baking ham. Remove from oven. Roll back bag or peel back foil. Glaze liberally with ham glaze, and return to oven for an additional 10 to 15 minutes, until glaze is sticky. Save extra glaze to serve with ham.

Steps:

• Bring Dr. Pepper, sugar, orange juice, and mustard to boil in medium saucepan. Reduce heat to medium-low and simmer until mixture is syrupy and measures 3/4 cup, about 10 minutes. (Glaze can be refrigerated for several days; reheat when needed.).
• Remove ham from packaging and discard plastic disk that covers bone. Place ham in plastic oven bag, tie bag shut. Set ham cut side down in 13 by 9-inch baking dish and cut 4 slits in top of bag. Let stand at room temperature for 1 1/2 hours.
• Heat oven to 250 degrees. Bake ham until center registers about 100 degrees on instant-read thermometer, 1 1/2 to 2 1/2 hours (about 14 minutes per pound) , depending on weight of ham.
• Remove ham from oven and roll back sides of bag to expose ham. Brush ham liberally with glaze and return to oven briefly until glaze becomes sticky, about 10 minutes. Remove from oven, brush entire ham again with glaze, loosely cover with foil, and let rest for 30 to 40 minutes before carving.

Steps:

• Preheat the oven to 325° and position a rack in the bottom third of the oven. Set the smoked ham in a large roasting pan. Score a 1/4-inch-deep crosshatch pattern into the fat at 2-inch intervals. Pour 2 cups of the Dr Pepper and the 2 cups of water into the pan and roast the ham for about 2 1/2 hours, until an instant-read thermometer inserted in the thickest part of the ham registers 120°. Increase the oven temperature to 425°.
• Meanwhile, in a medium saucepan, simmer the prunes in the remaining 1 cup of Dr Pepper until they are plump and the liquid is slightly reduced, about 10 minutes. Using a slotted spoon, transfer the prunes to a small bowl and cover with plastic wrap. Whisk the mustard, brown sugar and vinegar into the liquid in the saucepan and boil until very thick and syrupy, about 5 minutes.
• Drizzle the syrupy glaze over the ham and roast until glossy, 20 minutes. Carefully transfer the ham to a cutting board.
• Pour the pan juices into the saucepan and spoon off the fat. Boil the sauce until reduced to 2 cups, 10 minutes. Whisk in the cornstarch slurry and the prunes and bring to a boil. Simmer the sauce until thickened, 2 minutes. Slice the ham and serve with the Dr Pepper sauce.