Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, cherry dr. pepper glazed city ham. It is one of my favorites. 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 meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Cherry Dr. Pepper Glazed City Ham is something which I have loved my entire life. They are fine and they look wonderful.
A ham can be served with many sweetened glazes to bring out the contrast between the saltiness of its meat and fat and the sweetness of whatever you choose to serve against it. Pepper, in its basic simplicity, its sinfulness, its Americana ― this, to me, is an effortless and perfect option. 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.
To begin with this recipe, we have to first prepare a few components. You can have cherry dr. pepper glazed city ham using 8 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Cherry Dr. Pepper Glazed City Ham:
- Prepare 1 smoked, non-spiral cut city ham
- Prepare 1/4 cup whole grain mustard
- Take 1/2 cup cherry preserves
- Get 1/2 cup dry red wine
- Make ready 1 cup Dr. Pepper
- Get 1 Tsp ground black pepper
- Get 2 Tbsp brown sugar
- Get 1/2 cup brown sugar
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. Pepper, sugar, orange juice, and mustard to boil in medium saucepan. Remove ham from packaging and discard plastic disk that covers bone. From Dr Pepper to ginger ale, Southerners know that soda makes a tasty ham glaze.
Steps 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.
While there are plenty of ways to glaze a ham, one of our favorite methods is decidedly retro: soda-glazed ham. 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. Place cloves in the middle of each diamond. Remove foil from ham and brush all over with glaze.
So that’s going to wrap this up with this exceptional food cherry dr. pepper glazed city ham recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
