Cherry Dr. Pepper Glazed City Ham is one of popular Food. Fruit produced by plant. Fruit is very delicious it have from the tree or plant are planted by people to get the fruit. Cherry Dr. Pepper Glazed City Ham is one processed of popular Fruit , it has many variant or taste, sweet, sour, bitter, fresh and Cherry Dr. Pepper Glazed City Ham has one special taste and smell. Cherry Dr. Pepper Glazed City Ham also has other benfits for healthy and more. Because it has rich nutritions and vitaminsss, for more delicious taste we can make many processed food from Cherry Dr. Pepper Glazed City Ham.

How To Make Cherry Dr. Pepper Glazed City Ham

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

Ingredients of Cherry Dr. Pepper Glazed City Ham

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

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..

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