Table of Contents » Meat Entrée

Dr. Pepper Ham


1 country (dry cured) ham
1 liter Dr. Pepper
1 cup sweet pickle juice, optional


Unwrap ham and scrub off any surface. Carefully remove hock with hand saw. Place ham in cooler and cover with clean water. Stash the cooler in the bushes. If it is summer, throw in some ice. If it is freezing out, keep the cooler inside. Change the water twice a day for two days turning the ham each time.

Preheat oven to 400 degrees F.

Place ham in a large disposable turkey-roasting pan and add enough Dr. Pepper to come about halfway up the side of the ham. Add pickle juice if you have got it and tent completely with heavy-duty foil. Cook for 1/2 hour then reduce heat to 325 degrees F, and cook another 1 1/2 hours.

Turn the ham over, insert an oven safe thermometer (probe-style is best) and cook another 1 1/2 hours, or until the deepest part of the ham hits 140 degrees F (approximately 15 to 20 minutes per pound total).

Let rest 1/2 hour then slice paper-thin. Serve with biscuits or soft yeast rolls.


Cooks note: Even after soaking, country ham is quite salty, so thin slicing is mandatory.

Print this Recipe
Email us to add a new recipe.
Card Spoon