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Dr Pepper–Glazed Ham with Prunes

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(57 people have added this recipe to their favorites.)

Most smoked hams are sold fully cooked, so "why bake them again?" meat master Bruce Aidells asks, before answering his own question: to improve the texture and add a homemade glaze—in this case, one made with Dr Pepper soda and prunes—for extra flavor. After the ham is cooked, Aidells reduces the pan juices and tosses in prunes to make a sauce. "Glazes flavor only the outside of the ham," he says. "But you can spoon pan sauces over every slice."

Pairing Suggestion

The sweet, fruity Dr Pepper glaze on this juicy ham pairs best with an equally easygoing, fruity wine—Zinfandel, for instance. California’s Lodi region is an up-and-coming source for good Zinfandel, as shown in wines like the licorice-inflected 2005 7 Deadly Zins and the blueberry-fruity 2005 Ravenswood Lodi.

Dr Pepper–Glazed Ham with Prunes

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Dr Pepper–Glazed Ham with Prunes

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Dr Pepper–Glazed Ham with Prunes

This is absolutely scrumptious, and I don't even like Dr. Pepper!! Would love to hear the reviewers favorite side dishes for the ham.

Posted by: kathylynngoldie on April 9, 2009

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I made this ham for Christmas dinner. This is much better than the glaze that comes with the ham that I tried before. It came out very well all things considered. I cooked it on a boat and the temperature thing can be dicey with these ovens. The oven never gets to 425 so maybe next time I'll finish it with a cooking torch - kind of like creme brulee.

Posted by: sail4daze on December 29, 2007

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