Cherry Dr. Pepper Glazed City Ham
Cherry Dr. Pepper Glazed City Ham

Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, cherry dr. pepper glazed city ham. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Cherry Dr. Pepper Glazed City Ham is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Cherry Dr. Pepper Glazed City Ham is something that I have loved my entire life. They are fine and they look wonderful.

I kept the cherries from the cherry-port glaze, but lost the port, and added a bit of wine, along with the spice of whole ground mustard from the city ham, and a bit of brown sugar to help make the glaze syrupy, I added a good bit of Dr. The mustard kept the ham from turning that predictable salty-sweet flavor, and gave it. To make the glaze: Whisk together Dr Pepper, orange juice, honey, brown sugar, mustard, pepper, and cinnamon in a small saucepan.

To begin with this recipe, we have to prepare a few ingredients. You can have cherry dr. pepper glazed city ham using 8 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Cherry Dr. Pepper Glazed City Ham:
  1. Make ready 1 smoked, non-spiral cut city ham
  2. Take 1/4 cup whole grain mustard
  3. Prepare 1/2 cup cherry preserves
  4. Take 1/2 cup dry red wine
  5. Make ready 1 cup Dr. Pepper
  6. Get 1 Tsp ground black pepper
  7. Prepare 2 Tbsp brown sugar
  8. Make ready 1/2 cup brown sugar

I wanted to take what I liked from each recipe. I kept the cherries from the. CHERRY DR PEPPER HONEY GLAZED HAM. CHERRY DR PEPPER HONEY GLAZED HAM SERVED WITH PINEAPPLE SLICES. again, much like all my other Candy and Glazed Ham recipes on here, you will find there is no "real recipe". but a process.

Instructions to make Cherry Dr. Pepper Glazed City Ham:
  1. 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.
  2. Turn your oven (or smoker) to 250°F
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Increase the oven (or a grill/smoker) to 300°F
  8. Place the ham in the oven or grill and let the sugars begin to caramelize.
  9. 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.
  10. Remove the ham and let rest for 10 minutes
  11. Slice in large sections, and cut the sections into smaller slices.

I kinda just do my own thing. Pepper glaze reduced wonderfully into a thick sticky mess, which stuck to the ham, and began to caramelize in the oven, making it even more delicious. I think the cherries and merlot complimented each other well, and the cherries cut down on the "winey" flavor that might otherwise have overpowered. Brush some of it on the ham once it's heated and save the rest for the end. The result is a deliciously sticky ham with a little personality on the outside.

So that is going to wrap it up with this exceptional food cherry dr. pepper glazed city ham recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!