Cherry Dr. Pepper Glazed City Ham. 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.

The perfect ham for Christmas or Easter. Easter is in less than a week. Growing up my Grandma made a delicious. You can cook Cherry Dr. Pepper Glazed City Ham using 8 ingredients and 11 steps. Here is how you cook it.

Ingredients of Cherry Dr. Pepper Glazed City Ham

Prepare 1 of smoked, non-spiral cut city ham.
Prepare 1/4 cup of whole grain mustard.
Prepare 1/2 cup of cherry preserves.
It's 1/2 cup of dry red wine.
You need 1 cup of Dr. Pepper.
You need 1 Tsp of ground black pepper.
Prepare 2 Tbsp of brown sugar.
It's 1/2 cup of brown sugar.

Pepper, sugar, orange juice, and mustard to boil in medium saucepan. Reduce heat to medium-low and simmer until mixture is syrupy 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. I've done hams before in the traditional honey/brown sugar/pineapple syrup sweet glaze, a cherry-portglaze, and a "city" ham with mustard and gingersnap crust.

Cherry Dr. Pepper Glazed City Ham instructions

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..
Turn your oven (or smoker) to 250°F.
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..
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..
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..
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..
Increase the oven (or a grill/smoker) to 300°F.
Place the ham in the oven or grill and let the sugars begin to caramelize..
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..
Remove the ham and let rest for 10 minutes.
Slice in large sections, and cut the sections into smaller slices..

I wanted to take what I liked from each recipe. Pepper, pineapple juice, brown sugar, and mustard in a small saucepan over medium heat and cook until reduced by half. Cherry and Brown Sugar Glazed Ham by Taste and Tell. Dr Pepper oatmeal cake with coconut and pecan topping (adapted from The Dallas Morning News) by Homesick Texan. Glazed ham is an easy centerpiece for a holiday meal.