What You Need:
Ham Marinade (Day 1)
8-12 lbs/ Butt Portion Ham
2 liters of Dr. Peppr
1 Yellow Onion, Quarted and Peeled
1/2 tsp Ground Cloves
1/2 tsp Garlic Powder
1 tsp Cinnamon
1/4 tsp Black Pepper
Honey Maple Glaze
1 cup Packed Brown Sugar
1/2 cup Water
3/4 cup Maple Syrup
1/4 cup Water
5 tbsp Melted Butter
4 tbsp Honey
To start, slice the ham to score where you will carve it when serving. I sliced around the bone, in a spiral like fashion, and only 1 1/2 inches deep to start.
Next, dust the hame with the clove, cinnamon, garlic powder, and black pepper. Place into a large roaster filled with 1 1/2 ltieres of the Dr. Pepper. I poured the remaining soda over the butts and rubbed the spices into the slits I made.
Next, add the quartered Onion and fresh parsley to the soda, cover the roaster with foil, and let sit overnight in the fridge. This will allow the hame to soak up the sweetness of the soda.
The day of cooking, remove the roaster from the fridge. Brush the hams with the soda marinade, keeping them in the roaster, and recover with foil
and bake at 350 degrees for 4-5 hours (I did 5 hours, but had 2 portions of ham). Turn the heat up to 400 degrees Fahrenheit and remove the foil.
|See the tint from the marinade? I let these sit 2 days.|
At this point move onto making the glaze. Heat the butter, water, brown sugar, honey, and maple syrup in a medium sauce pan.
White the sauce is heating, remove the hams from the roaster with the juices, and place onto baking sheets. Once teh sauce is well combined, slowly pour it over the ham pressing it in the slices made earlier.
Bake at 400 degrees Fahrenheit for 30 minutes, or unti the glaze beings to thicken and crisp. You can also broil at thsi point to carmelize the sugars onto the ham. Rmove from trhe overn and let sit no less than 30 minutes before serving.
I let this rest along side fresh apples and parsley for a beaufitul presentation.
I hope you enjoy!
Happy Cooking ;)