This recipe appeared in the Spring 2008 issue of Texoma Living!.
Since ham is the number one choice of the Easter lunch and Dr. Pepper is the number one choice of soda in Texas, I thought it would be fun to take on the challenge of the Texoma Living! staff and create something different. A lot of people don’t know what to do with an already cooked and cured ham. I hear all the time how hard it is to keep it from drying out before serving. And who wants cold ham on the dinner table? Well, I have fixed that problem for you. This is truly one of the most amazing ham’s I have ever served. You will not believe how juicy this recipe makes an already cooked and cured ham. This is one that even the pickiest eater at your gatherings will applaud. I used the all natural version from Dominion Farms but don’t worry, this recipe works on any ham that you choose to purchase. Take the time to do this. You will be amazed at the outcome! As always…enjoy!
Chef Cathy Zeis
Dr Pepper Ham
-1 12 oz. can Dr. Pepper
-1 cup brown sugar
-1/2 cup fresh lime juice
-1 TBS. garlic powder
-1 1/2 cup of water
In a medium sauce pan over medium-high heat, melt brown sugar with Dr. Pepper, stirring occasionally. When sugar is dissolved, add lime juice and garlic powder. Simmer for 30 minutes, stirring often. Sauce will reduce but will not thicken. Brush the sauce all over the cooked and cured ham. Cover completely. Place ham in a deep baking pan and add the water to the bottom of the pan. Cover pan with foil and bake at 250 for 2 hours. Remove from oven and let ham stand, covered, for 15 minutes before slicing.