Step-by-Step Guide to Prepare Speedy Cherry Dr. Pepper Glazed City Ham

Hello everybody, welcome to our recipe page. Today I will show you a way to prepare a distinctive dish, Cherry Dr. Pepper Glazed City Ham. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Cherry Dr. Pepper Glazed City Ham Recipe. While the ham is cooking, mix the cherry preserves, merlot, and Dr. Pepper in a blender and blend until the cherries are not chunky.

You can cook Cherry Dr. Pepper Glazed City Ham using 8 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Cherry Dr. Pepper Glazed City Ham

1. Take 1 of smoked, non-spiral cut city ham.
2. Prepare 1/4 cup of whole grain mustard.
3. Take 1/2 cup of cherry preserves.
4. Take 1/2 cup of dry red wine.
5. You need 1 cup of Dr. Pepper.
6. It’s 1 Tsp of ground black pepper.
7. It’s 2 Tbsp of brown sugar.
8. Make ready 1/2 cup of brown sugar.

Remove ham from packaging and discard plastic disk that covers bone.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.I kinda just do my own thing.

Cherry Dr. Pepper Glazed City Ham step by step

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..

At its finest, it's almost herbaceous, with notes of stewed fruit, cherry, licorice, amaretto, birch, blackberry, apricot, nutmeg and cardamom.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, sugar, orange juice, and mustard to boil in medium saucepan.

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.But you can find glazes that contain maple syrup, bourbon, orange, cherry, Coke/Dr.The key to a perfect glaze is to have a combination of sweet, tangy or pungent flavors that will complement the salty flavor of the ham.Pepper, orange juice, and mustard to a simmer.