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

FAQs

Why do people put Pepsi on ham? ›

Cooking a ham in cola will impart a slight sweetness to the ham, which is foiled by the saltiness of the meat itself. However it is only the outside of the ham that will really pick up the sweetness, it does not penetrate all the way through the ham.

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.

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.

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.

“Typically, when you're doing a country ham, you need something sweet to neutralize the ham's saltiness, and pineapple does this really well.” And it's not just me and Benton: Pineapple shows up in ham recipes—atop the ham, in glazes slicking the ham, in shield-your-eyes versions of fried rice—the world over.

But actually that red juice in your meat is not blood. Blood is removed during the slaughter process and afterwards very little blood remains in the muscle tissue. That red liquid is water mixed a protein called myoglobin.

You can use water, but if you want to add more flavor, you should use wine or beef, chicken, or vegetable stock. Most of this liquid will cook off, but your tinfoil cover will help your meat absorb those juices.

Place ham, flat side down, on rack in shallow roasting pan; cover tightly with aluminum foil. Bake approximately 13 to 18 minutes per pound until heated through. Remove ham from oven. Glaze as directed below or let stand, covered, 10 minutes before serving.

Bake in a preheated 325F oven for 10-14 minutes per pound, or until a meat thermometer registers 135F. Remove from oven and let sit for 10 minutes before serving. If the ham came with extra glaze, follow the package directions for adding it and cooking the glaze.

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.

How do you use the dry glaze packet that comes with the ham? ›

Cola adds caramel sweetness to a ham glaze and can stand up to other strong ingredients like bourbon and cloves. If you'd rather not cook with alcohol, use apple juice instead. Start with our Classic Cola-Glazed Ham recipe and give it your own spin, depending on the soda you're using.

Marinating steaks in dark Pepsi-Cola lends a slight sweetness to the meat and adds an appealing dark color to the steak. Acid in the Pepsi-Cola helps to tenderize the meat, but a single can of cola does not make the final marinade.

These fizzy drinks bring a lot to the table. For one, they're acidic, with a pH level about as high as lemon juice, which helps break down tough muscle fibers and tenderize meat. And soda's high sugar content speeds up caramelization on the grill, resulting in picture-perfect crosshatches and reliably crusty exteriors.

Cured country hams can be cooked with sweet beverages, like ginger ale, champagne, or, in this case, Coca-Cola, to counteract their salty character.