• 12servings
  • 180minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose

Ingredients Jump to Instructions ↓

  1. 10-pound, bone-in smoked ham, skin removed and fat trimmed to

  2. 1/4 inch

  3. 3 cups Dr Pepper (not diet)

  4. 2 cups water

  5. 1/2 cup pitted prunes

  6. 1/3 cup yellow mustard

  7. 1/3 cup light brown sugar

  8. 2 tablespoons cider vinegar

  9. 1 1/2 teaspoons cornstarch mixed with

  10. 2 tablespoons of water

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 325° and position a rack in the bottom third of the oven. Set the smoked ham in a large roasting pan. Score a 1/4-inch-deep crosshatch pattern into the fat at 2-inch intervals. Pour 2 cups of the Dr Pepper and the 2 cups of water into the pan and roast the ham for about 2 1/2 hours, until an instant-read thermometer inserted in the thickest part of the ham registers 120°. Increase the oven temperature to 425°.

  2. Meanwhile, in a medium saucepan, simmer the prunes in the remaining 1 cup of Dr Pepper until they are plump and the liquid is slightly reduced, about 10 minutes. Using a slotted spoon, transfer the prunes to a small bowl and cover with plastic wrap. Whisk the mustard, brown sugar and vinegar into the liquid in the saucepan and boil until very thick and syrupy, about 5 minutes.

  3. Drizzle the syrupy glaze over the ham and roast until glossy, 20 minutes. Carefully transfer the ham to a cutting board.

  4. Pour the pan juices into the saucepan and spoon off the fat. Boil the sauce until reduced to 2 cups, 10 minutes. Whisk in the cornstarch slurry and the prunes and bring to a boil. Simmer the sauce until thickened, 2 minutes. Slice the ham and serve with the Dr Pepper sauce.


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