Ree's Dr Pepper-Glazed Ham Is the Only Recipe You'll Need This Easter (2024)

Table of Contents
Ingredients Directions FAQs

Easter is coming—the goose is getting fat!

Wait. That's Christmas.

And Christmas isn't coming. At least not for another 200+days.

Okay, now that I've both confused and depressed everyone: Here's the recipe for my yummy sweet-glazed ham—the same ham recipe I'll be making for Easter brunch with all the best ham side dishes. It's totally easy, exceedingly delicious, and results in a purty and glossy Easter ham that'll make your guests say "Oooooooh!" with wide, expectant eyes and, hopefully, hearty appetites because this ham could feed an army. If you're not feeding an army, you'll likely have some leftover ham. To me, that's one of the best parts of cooking a ham—just imagine all the possibilities!

What's the secret to the best holiday ham?

Let's get something straight: Is glazing a ham necessary? No. Is it worth it? Yes! Ham is just regular 'ol ham until you top it with a tangy, sweet, sticky, addictive glaze. For this one, all you have to do is pop open a can of Dr Pepper and mix it with mustard, brown sugar, and apple cider vinegar. Since the ham comes from the grocery store pre-cooked, this is an easy extra step that results in major flavor. Plus, it gives it that gorgeous glossy, lacquered look that just screams holiday ham!

What kind of ham is best for Easter dinner?

Look for a fully-cooked, bone-in ham that isn't spiral cut—it stays juicier in the oven! Shank-end hams are the big, beautiful ones you're used to seeing for the holidays and those work great here. Just remember to do the math on how much ham per person is needed before you put in your order with the butcher!

When should I put my glaze on my ham?

The idea is to wait until the ham is almost fully heated, then add the glaze as one of the last steps. You don't want to add it too early or the sugars in the glaze could cause it to burn, and you don't want to add it too late or you won't get that caramelized coating. I usually bake the ham for about 2 hours before adding some of the glaze. Then I'll pop it back in the oven for 20 minutes, add more glaze, and repeat. The goal is to repeat this process until the ham is nice and glossy. The magic happens when you glaze it 2 or 3 or 4 times.

Do you cook a ham covered or uncovered?

Cover the ham to keep it moist! I've found that just tenting the ham with foil does the job. Keep it tented until you brush on the glaze. Once glaze in on the ham, remove the foil so the glaze has a chance to get all caramelized and yummy.

What can you do with leftover ham?

What can't you do is the real question. Since this is a bone-in ham, save the bone and make ham stock for future soups and stews! With leftover ham, make something breakfast-y like quiche, toss it into your favorite pasta dish or on top of a pizza, or just make a really good ham sandwich.

whole fully cooked bone-in ham (15 to 18 pounds)

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Yields:
18 serving(s)
Prep Time:
20 mins
Cook Time:
3 hrs
Total Time:
3 hrs 20 mins

Ingredients

Directions

    1. Step1Preheat the oven to 325°F.
    2. Step2Score 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 1/2 hours—or longer, depending on the package directions. (Some hams may require 3 to 3 1/2 hours at a lower temperature; just check the package.)
    3. Step3In a small saucepan, heat the brown sugar, mustard, vinegar, and sodauntil bubbly. Cook until reduced and a bit thicker, about 15 minutes.
    4. Step4After 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 to20 minutes before carving.

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Get a big honkin’ bone-in ham. Fully cooked.

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Use a really sharp knife to score a diamond pattern all over the surface of the ham: First cut lines in one direction…

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Then cut in the other direction.

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Grab a handful of cloves and poke them into the center of each diamond…

And keep going until the whole surface is dotted. I do this for looks more than flavor: I just think it looks lovely and traditional when it’s all done baking.

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Cover the ham with foil, then put it into the oven to warm it up. I do 325 for at least 2 to 2 1/2 hours, but I’d say just look at the instructions on the package and follow those. Some hams say to go 3 to 4 hours, some at a lower temperature. The whole goal here is just to heat the ham slowly…and it takes awhile to do that.

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While the ham is in the oven, you can make the glaze: Throw 3 cups of brown sugar into a saucepan…

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Along with 1/2 cup of grainy, spicy mustard for a nice tang…

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3 tablespoons apple cider vinegar for a little bite…

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And the star of the show!

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A whole can of Dr Pepper.

You can use co*ke. Heck, you could probably even use root beer. But please, for the love of all things good and caramelized, do not use diet pop.

(It’s the sugar we’re after here.)

Amen.

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Bring this mixture to a boil, then reduce the heat…

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And simmer it for a good 15-20 minutes until it’s gotten darker and thicker.

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After the ham has cooked for 1 1/2 to 2 hours, brush the surface with some of the glaze. Then pop it back into the oven, uncovered, for another 20 minutes or so.

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Pull it out and brush on more glaze, then pop it back in the oven.

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Then pull it out and brush on more glaze! Keep doing this until the ham is fully heated and the glaze is really gorgeous and glossy.

Note: On my Food Network episode last weekend, I only glazed it once because I had been at church and didn’t want to add too much more time before we ate. It was still totally delicious, but glazing the ham 2 or 3 (or 4) times really results in more of a masterpiece in terms of gorgeous surface.

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Mmmm. Easter feast!

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Enjoy, guys. This ham’ll take you far in life.

Ree's Dr Pepper-Glazed Ham Is the Only Recipe You'll Need This Easter (2024)

FAQs

Do you cook the ham before you glaze it? ›

The idea is to wait until the ham is almost fully heated, then add the glaze as one of the last steps. You don't want to add it too early or the sugars in the glaze could cause it to burn, and you don't want to add it too late or you won't get that caramelized coating.

How do you heat and glaze a fully cooked ham? ›

Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325F for 16-20 minutes per pound, until a meat thermometer registers 135F. Unwrap the ham and apply the glaze; increase the heat to 400F and bake for 15-20 minutes longer until the glaze is burnished.

What do you do with the glaze packet for a ham? ›

To apply glaze, remove the ham from oven 10 minutes before the end of heating time, turn oven up to 220°C (425°F) and follow instructions on glaze packet. Since ovens vary in temperature, these are guidelines only. Glazing: Empty contents of the glaze packet into a small saucepan. Add 22 mL (1 1/2 tbsp) warm water.

How often do you baste a ham? ›

Baste lots – every 20 minutes. More basting = better glaze! Baste LOADS before serving – This is where magic happens, especially if you've got bits that didn't caramelise well. As the ham rests, the liquid in the pan thickens so you get a thicker glaze on the ham.

Do you cover ham when baking with a glaze? ›

If you don't cover your ham while cooking it will quickly dry out. Instead: Put some aluminum foil over your ham while it's cooking. It is recommended that the ham is covered for at least half of the cooking process and only removed during the last half when you glaze it.

Do you leave ham uncovered after glaze? ›

Remove ham from oven and spoon juices from bottom of pan/foil again all over ham and brush again with Glaze. Loosely cover with foil. Let rest for 15 minutes then spoon more juices over ham and serve with any remaining Glaze (and my husband loves it with a side of Dijon as well).

How long to cook a 10 lb fully cooked ham at 350? ›

WARMING HAM

Heat oven to 350°F. Place ham, flat side down, on rack in shallow roasting pan; cover tightly with aluminum foil. Bake approximately 13 to 18 minutes per pound until heated through. Remove ham from oven.

Do you cook a ham at 325 or 350? ›

Cooking Temperature and Time

If the ham is a half ham weighing five to seven pounds, it should heat at 325°F for 22-25 minutes per pound. If it is a whole ham weighing between 10 to 14 pounds, heat the ham at 325°F for 18-20 minutes per pound. The internal temperature should be 140°F.

How often do you glaze the ham while it is cooking? ›

About 20 minutes prior to the end of cooking time, begin glazing the ham but applying it with a silicon brush. Continue to glaze every 5 minutes until the ham is done. The ham is ready when a thermometer reads an internal temperature of 135-140f.

How do you get glaze to stick to ham? ›

Spoon the glaze over the entire ham, or apply it with a basting brush. Larger hams may need repeated applications of glaze. Use honey or maple syrup to create a glossier ham by brushing it on over the glaze as a final step. Put the ham back in the oven and finish baking.

What do you eat with glazed ham? ›

(Here's an easy way to figure out how much ham to serve per person, by the way.) Potatoes are a classic side dish, of course, but it never hurts to have something crunchy and colorful on the table as well, such as a salad, biscuits, beans, roast carrots, and sweet potatoes all make classic sides as well.

What is the point of glazing ham? ›

Cook's hint: To speed things up, you can score and stud the flesh 24 hours ahead of time then cover with the removed skin. Cover with plastic wrap and refrigerate until ready to glaze and cook. Cooking: As the ham is already cooked, the purpose of glazing is to add your own flavour notes and to caramelise the fat.

What's the best way to keep a ham moist? ›

Any meat that is roasted in the oven needs moisture so it won't burn at the bottom of the pan or dry out. The trick is to make sure you add some kind of liquid to your pan. So here's the hack: Add half a cup of wine or stock to the bottom of your pan before popping that ham in the oven.

When should I start basting my ham? ›

Techniques for Glazing a Ham

Start glazing a ham in the last 15 to 20 minutes of baking. If you start brushing it on sooner, the sugar could cause the glaze (and the ham's skin) to burn. Prepare at least one cup of glaze per five to 10 pounds of ham.

Is it better to cook a ham covered or uncovered? ›

Ham is traditionally baked in the oven. Cook for approximately 15 to 20 minutes per pound at 300 F. No matter the size of the ham and the temperature of the oven, it should be cooked until the internal temperature reaches 140 F. Covering with foil throughout the cooking process keeps it moist.

Do I need to cook ham before baking? ›

Depending on how the ham was cured, it will most probably be necessary to soak the ham for 24 hours before baking it. This step isn't necessary when boiling a ham as the boiling process automatically removes any excess salt, but it is a foolish errand to bake a salt cured ham without soaking..

Can you glaze a cold cooked ham? ›

If glazing a pre-cooked ham it will need to be served cold, but still makes a great ham for carving. Using a small knife, remove the skin from the ham, leaving about 1cm of fat. Score the fat in a diamond pattern and it's ready to glaze.

Should ham be at room temp before glazing? ›

Prep The Ham

Let it stand at room temperature for 30 minutes. Brush 1/2 cup of the glaze over the ham with a heatproof spatula or pastry brush.

Should you baste a precooked ham? ›

Bake and Baste Ham

Place your ham in a roasting pan, flat cut side down. Bake in the oven 12-15 minutes per pound (or cook according to specific package directions). Baste 1-2 times during the cooking time with ham juices that have accumulated in the bottom of the pan.

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