Dr Pepper Glazed Ham

Line a 13 x 9 baking dish with aluminum foil. Place Two more sheets of foil in the pan to wrap around and cover the ham. You can use a plastic oven baking bag too. I prefer to use foil.

Remove ham from the packaging and discard the plastic disk that covers the bone for the bone-in ham. For the bone-less ham just remove from packaging.

Place ham in baking bag, or the foil lined baking dish, with juices. Wrap the ham tightly in the foil. Let the ham rest for 1 hour to come to room temperature.

Adjust oven rack to the lowest position and preheat the oven to 250° (120°C).

Bake the ham until the center registers 100°F (37°C) on an instant read thermometer. Bake 1 hour and 15 minutes to 2½ depending the size of the ham. (About 14 minutes per pound).

While the ham bakes, bring the sugar, Dr Pepper, orange juice and mustard to a boil, stirring frequently, in a medium saucepan over medium-low heat. Reduce heat to low and simmer until glaze reduces to 3/4 cup, about 8 minutes.

Remove ham from the oven and roll back the sides of the bag or the foil to expose the meat. Carefully tip out the juices that have collected in the pan into your sink. Brush the ham liberally with the Dr Pepper glaze and return it to the oven, uncovered, on broil until the glaze become sticky about 3-5 minutes. Watch ham closely.

Remove the ham from the oven and brush it again with the Dr Pepper glaze. Tent the ham loosely with foil and let it rest 20-30 minutes before serving.