Ree's Dr Pepper-Glazed Ham Is the Only Recipe You'll Need This Easter (2024)

FAQs

Why do people put Pepsi on ham? ›

WATCH: How to Glaze a Ham

Bourbon, apple juice, pineapple juice, or orange juice are delicious in a ginger ale glaze. Cola adds caramel sweetness to a ham glaze and can stand up to other strong ingredients like bourbon and cloves.

The glaze should not be applied until the final hour to 30 minutes, in order to avoid burning the sugars. What you're going to do with the glaze ingredients is just combine most of them into a paste, and then apply it to the ham. After that, the heat in your oven will take care of everything.

About 20 minutes prior to the end of cooking time, begin glazing the ham but applying it with a silicon brush. Continue to glaze every 5 minutes until the ham is done. The ham is ready when a thermometer reads an internal temperature of 135-140f.

If you don't cover your ham while cooking it will quickly dry out. Instead: Put some aluminum foil over your ham while it's cooking. It is recommended that the ham is covered for at least half of the cooking process and only removed during the last half when you glaze it.

Basically, Coca-Cola is flavored sugar water, and serves to create a sweet glaze on the ham.

Pineapple and Ham: An Unlikely Marriage

Juices from the roasted pineapple neutralize the cured ham's saltiness, making a dish that delights the tastebuds.

Cured meat products such as ham and frankfurters have a pink color due to the addition of nitrite, a commonly used ingredient in processed meats. Many vegetables, including carrots, celery and onions, contain nitrates.

Flavor Variations

Juice: Try using apple cider, cranberry juice, pomegranate juice or orange juice instead of pineapple juice. Spices: Mix up the spices by using ground ginger, allspice or cardamom. You can also stick some whole cloves into the ham if you like.

Basting – As the brown sugar ham glaze cools, it thickens so it sticks better to the ham as you baste during the cook time. 7. Internal temp – Ham is already cooked and ready for eating, so glazed hams are really about extra flavour + glazing.

Whether you heat your spiral ham in the slow cooker or oven, all you have to do is open the glaze packet and apply it 30 minutes before your ham is finished cooking. By the time it's ready to serve, you'll have a satiny-glazed ham without any of the time or effort it takes to make a ham glaze.

Why is my ham glaze runny? ›

If the glaze turns out really thin, you might try combining thickening methods. For example, increase the amount of sugar, add a little cornstarch slurry, then let the glaze cool.

Can you overcook a glazed ham? Yes, you can. Overcooked ham can become dry. Cook the ham for 1 hour at 200ºC or until warmed through, basting it every 15 minutes.

Brush ham all over with ⅓ Glaze (Glaze will have thickened so return to heat to loosen, about 30 seconds). Leave ham uncovered to caramelize surface and bake until the ham reaches an internal temperature of around 140 degrees F, approximately 20-30 minutes, spooning juices over ham every 10 minutes.

Cover the ham to keep it moist! I've found that just tenting the ham with foil does the job. Keep it tented until you brush on the glaze. Once glaze in on the ham, remove the foil so the glaze has a chance to get all caramelized and yummy.

Place ham in a large roasting pan; press cloves into the top at 1- to 2-inch intervals. Pack the top with a layer of brown sugar. Pour enough water into the bottom of the roasting pan to come to a 1-inch depth; cover the pan tightly with aluminum foil. Bake in the preheated oven for 4 1/2 to 5 hours.

Reducing the Salt

Place the ham in a large bowl or pot and pour cold water over it until it is covered. Let it soak in the fridge overnight to give time for the salt to soak out into the water.

Orange juice and ginger ale. These add flavor and sweetness, plus they tenderize the ham. Maple syrup, honey and brown sugar. All three work together to add a caramelized crust to the baked ham.