Hello, I’m Clara. Today, I will show you a way to prepare cherry dr. pepper glazed city ham recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Cherry Dr. Pepper Glazed City Ham Recipe
Cherry Dr. Pepper Glazed City Ham is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Cherry Dr. Pepper Glazed City Ham is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook cherry dr. pepper glazed city ham using 8 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Cherry Dr. Pepper Glazed City Ham:
- Make ready 1 smoked, non-spiral cut city ham
- Get 1/4 cup whole grain mustard
- Take 1/2 cup cherry preserves
- Get 1/2 cup dry red
- Get 1 cup Dr. Pepper
- Prepare 1 Tsp ground black pepper
- Get 2 Tbsp brown sugar
- Get 1/2 cup brown sugar
Steps to make Cherry Dr. Pepper Glazed City Ham:
- Beseveral 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 hamdouble 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 beto 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.
So that’s going to wrap this up with this special dish cherry dr. pepper glazed city ham recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be 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. Happy cooking.
