Dr. Pepper Glazed Ham


 
C

C. Howlett

TVWBB Super Fan
America's Test Kitchen has 2 excellent pubications; Cook's Illustrated and Cook's Country magazines. The following is from CC mag.

1/3 cup Dr. Pepper
3/4 cup brown sugar
2 tbs fresh orange juice
2 tsp dijon mustard
7 - 10 pound spiral sliced, bone in ham in natural juices NOT WATER or SOLUTION

Bring first 4 items to boil then reduce heat. Simmer down to 3/4 cup of syrup like consistency.

Prep WSM and ham as per TVWBB recipe http://www.virtualweberbullet.com/ham2.html

Glaze ham at beginning and at approximately 1 hour intervals. Enjoy.

I used a chunk each of apple and cherry. It's smoking now and IT SMELLS DIVINE! My 16 year old will be with me all next week for Spring Break and he LOVES ham. He also likes to empty out the kitchen. This is a pre-emptive cook.
 
I have GOT to get a digital camera and soon! Can't post pics, yet.

Anyways, it was unseasonably warm in Seattle, yesterday, and in the rare window of optimal conditions, I did indeed conduct the burn.

It turned out great! I removed at 120 degrees. The meat is moist and there's just enough glaze on the outer edges to add a sweet tang to the salty flavor. I'll add red pepper flakes either directly to the ham or in the glaze next time.

One surprise? The ham lost an a LOT of liquid during the cook.
 
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