Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, cherry dr. pepper glazed city ham. It is one of my favorites. This time, I will make it a 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. Longtime readers already know this, but ham is my jam. I'm an equal opportunity ham lover, but when we get down to it, it's sweet city ham with a sugary glaze that really has my heart.
Cherry Dr. Pepper Glazed City Ham is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Cherry Dr. Pepper Glazed City Ham is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook cherry dr. pepper glazed city ham using 8 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Cherry Dr. Pepper Glazed City Ham:
- Get 1 smoked, non-spiral cut city ham
- Prepare 1/4 cup whole grain mustard
- Make ready 1/2 cup cherry preserves
- Take 1/2 cup dry red wine
- Prepare 1 cup Dr. Pepper
- Get 1 Tsp ground black pepper
- Get 2 Tbsp brown sugar
- Make ready 1/2 cup brown sugar
Easter is in less than a week. Growing up my Grandma made a delicious. Pepper, pineapple juice, brown sugar, and mustard in a small saucepan over medium heat and cook until reduced by half. This Dr Pepper glazed ham is a spiraled ham brushed with a mix made from Dr Pepper, brown sugar, orange juice, and Dijon mustard.
Instructions to make Cherry Dr. Pepper Glazed City Ham:
- 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.
Remove the ham from the oven and roll back the sides of the bag or the foil to expose the meat. Carefully tip out the juices that have collected in the pan into your sink. 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.
So that is going to wrap this up for 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’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
