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Dr. Pepper Ham puts a can of soda to work in an interesting, delicious new way. For maximum flavor, start with a bone-in spiral ham baked in an oven bag (so it won’t dry out), then brush on a sweet and sticky Dr. Pepper glaze.
Meggan’s notes
For birthdays, Easter dinner, Christmas dinner, and any Sunday we want to feel a bit more special, my family swears by ham. True to our Midwestern roots, pork reigns supreme. It’s even a staple in the Thanksgiving menu (alongside, roast turkey, of course!).
Tired of the same ol’ plain baked ham and having already whipped up my Baked Ham with Bread Crumbs recently, I got a little wild and doused my slices in soda.
I know this sounds a little wild, but think of this Dr. Pepper glaze like a riff on barbecue sauce. Once roasted, the soda-glazed ham is deliciously sticky, remarkably juicy, and draws everyone back for seconds. I might not make baked ham recipes any other way anymore.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient and equipment notes
- Plastic oven bag: Look for “oven bags” by Reynolds and several other kitchen brands sold online and at many supermarkets. These are oven-safe and help keep the ham meat from drying out as it roasts.
- Ham: For maximum flavor, seek out a bone-in spiral sliced ham. The bone imparts more flavor and juiciness, and the slicing style allows the glaze to permeate into the meat (not just coat the exterior).
- Dr. Pepper: Regular soda, not diet.
Step-by-step instructions
- Remove the ham from the packaging, including the plastic disk covering the bone. Place the ham in an oven bag, then twist and tie the bag shut. Place the ham cut-side down in a 9-inch by 13-inch baking dish. Allow the ham to sit at room temperature for 90 minutes.
- Arrange an oven rack in the lower-middle position and preheat the oven to 325 degrees. Bake the ham until the center registers 140 degrees, about 1 ½ to 2 ½ hours (approximately 15 minutes per pound).
- Meanwhile, in a medium sauce pan, bring the sugar, Dr. Pepper soda, orange juice, and mustard to a simmer. Cook until the mixture is syrupy and reduced to about ¾ cup, about 8 minutes.
- Remove the ham from the oven and roll back the sides of the oven bag to expose the ham. Brush the ham with about half of the glaze. Return the ham to the oven and bake 10 minutes longer, or until the glaze is sticky.
- Remove ham from oven and remove the oven bag. Brush the ham with the remaining glaze and tent loosely with foil. Allow the ham to rest for 30 to 40 minutes.
Recipe tips and variations
- Yield: Your exact yield depends on the size of your particular ham (and the size of the bone in it). I made a 9.65-pound ham and had about 4 pounds (64 ounces) of cooked ham. If you plan on 4 ounces of ham per person, that would be about 16 servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The glaze can be made a day ahead and stored in the refrigerator. Reheat it on the stove before using.
- Freezer: Slice and pack leftover ham into freezer-safe containers, then label, date, and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Glazed Ham Recipe: This delicious Glazed Ham is the perfect centerpiece for your holiday table or buffet. The sticky glaze is perfectly balanced with pineapple, lemon juice, and mustard.
Frequently Asked Questions
Sure! Trade in Coca-Cola or Cherry Coke if you prefer.
I suggest a starch, like Cheesy Potato Casserole, Soft Yeast Dinner Rolls, or The Best Mashed Potatoes, plus a vegetable, such as Roasted Asparagus or Roasted Cauliflower with Lemon and Parmesan.
If you’re doing a bone-in spiral ham, 7 to 9 pounds, plan on 10 to 18 minutes per pound. For a whole, uncut bone-in ham, 10 to 14 pounds, plan on 18 to 20 minutes per pound. For more information, including cooking times for other cuts of ham, please read the USDA’s Guidelines here.
Great recipes for leftover ham
Stews and Soups
Ham and Bean Soup Recipe
Sandwich Recipes
Ham and Cheese Sliders
Appetizer Recipes
Mini Quiche Recipe
Sandwich Recipes
Ham Salad Recipe
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Dr. Pepper Ham
Equipment
- 1 Plastic oven bag (see note 1)
Ingredients
- 1 (7 to 10 pound) ham bone-in, spiral sliced (see note 2)
- 3/4 cup light brown sugar packed
- 1/2 cup Dr. Pepper (see note 3)
- 2 tablespoons orange juice
- 2 teaspoons Dijon mustard
Instructions
- Remove the ham from the packaging, including the plastic disk covering the bone. Place the ham in an oven bag, then twist and tie the bag shut. Place the ham cut-side down in a 9-inch by 13-inch baking dish. Allow the ham to sit at room temperature for 90 minutes.
- Meanwhile, in a medium sauce pan, bring the sugar, Dr. Pepper soda, orange juice, and mustard to a simmer. Cook until the mixture is syrupy and reduced to about ¾ cup, about 8 minutes.
- Remove the ham from the oven and roll back the sides of the oven bag to expose the ham. Brush the ham with about half of the glaze. Return the ham to the oven and bake 10 minutes longer, or until the glaze is sticky.
- Remove ham from oven and remove the oven bag. Brush the ham with the remaining glaze and tent loosely with foil. Allow the ham to rest for 30 to 40 minutes.
Recipe Video
Notes
- Plastic oven bag: Look for “oven bags” by Reynolds and several other kitchen brands sold online and at many supermarkets. These are oven-safe and help keep the ham meat from drying out as it roasts.
- Ham: For maximum flavor, seek out a bone-in spiral sliced ham. The bone imparts more flavor and juiciness, and the slicing style allows the glaze to permeate into the meat (not just coat the exterior).
- Dr. Pepper: Regular soda, not diet.
- Yield: Your exact yield depends on the size of your particular ham (and the size of the bone in it). I made a 9.65-pound ham and had about 4 pounds (64 ounces) of cooked ham. If you plan on 4 ounces of ham per person, that would be about 16 servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Tried this recipe and canโt recommend. I had a 10 lb spiral spiced ham from Costco. After 80 minutes, the ham was anywhere from 165-195 degrees which is pretty much ruined, itโs so dry. There were 2-3 cups of liquid in the bag, which is all the moisture in the meat.
Hi David, thank you for taking the time to write. I’m sorry the ham didn’t turn out as expected. – Meggan
I am going to try this for Christmas. Can this be done in a crock pot with a little change in how to do it ?
Hi Carolyn, I havenโt tried this recipe in a slow cooker. Looks like it will take about 6 to 8 hours to cook on low. Hope you enjoy it! – Meggan
Can I use Cherry Dr Pepper?
Hi Lea, I don’t see why not! Sounds delicious! – Meggan