Dr. Pepper Glazed Ham

This ham is amongst the best I've ever made.  I love cooking the ham in the oven bag as it keeps it moist and it doesn't get all dried out.  The glaze is really easy to make and put together plus it tastes loads better than the sugary glaze that comes with the ham.  The Dr. Pepper provides a fruit taste but the orange juice and mustard keep it from being overly fruity and sweet.  A great recipe to try at Christmas or Easter and I promise you won't be disappointed.

Dr. Pepper Glazed Ham
Cook's County Best Lost Suppers Cookbook

1 7-10 pound spiral sliced bone in half ham, preferably shank end
1 plastic oven bag
3/4 cup packed light brown sugar
1/2 cup dr. pepper
2 tablespoons orange juice
2 teaspoons dijon mustard

Bring Dr. Pepper, sugar, orange juice and mustard to boil in medium saucepan. Reduce heat to medium-low and simmer until mixture is syrupy and measures 1 1/2 cups, about 8 minutes and let cool.

Remove Ham from packaging and discard plastic disk that covers bone. Place ham in plastic oven bag (or foil), tie bag shut, and trim excess plastic. Set ham cut side down in 13x9 inch baking dish. Cut 4 slits in top of oven bag if used. If using foil, place ham cut side down in baking dish and wrap tightly. Let stand at room temp for 1 1/2 hours.

Adjust oven rack to lowest possible position and heat oven to 250 degrees. Bake ham until center registers about 100 degrees on instant read thermometer, 1 1/2 to 2 1/2 hours, depending on weight of ham.

Remove ham from oven and roll back sides of bag to expose ham. Brush ham liberally with glaze and return to oven briefly until glaze becomes sticky, about 10 minutes. Remove from oven, brush entire ham again with glaze, loosely cover with foil and let rest for 30 to 40 minutes before carving.