Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Dr. Pepper Glazed Ham

Ingredients

24 ounces Dr. Pepper
2 Tbsp Mayhaw Jelly (or Muscadine Jelly)
2 Bay leaves
2 Tbsp Pickapeppa Sauce
1 tsp garlic, minced
2 Tbsp Shallot, minced
5 Whole cloves
1 Cinnamon stick
1 Tbsp fresh orange zest
1/4 cup Orange juice, freshly squeezed
2 tsp Lemon zest
2 tsp Lime zest

1 Cured smoked ham, 10-12 lbs.
1 tsp Dry mustard
1 cup Light brown sugar

Instructions

Prepare grill for low heat cooking and soak 4 cups of wood chips.

Combine all ingredients for the glaze in a small saucepot.
Place over medium heat and simmer 30 minutes. Strain the liquid and discard the solids. Return the mixture to the stove and reduce to 3/4 cup liquid.

Place the ham on a v-shaped baking rack in a disposable roasting pan. Using a paring knife, cut shallow slits in a criss-cross pattern on the top of the ham. Spoon two tablespoons of the glaze over the top of the ham.

Combine the dry mustard and brown sugar, and press the mixture over the entire surface of the ham. Pour one cup of water into the bottom of the roasting pan.

Prepare the grill or smoker. Add wood chips to the charcoal as needed. Cook over indirect medium heat to an internal temperature of 165 degrees. Spoon 1-2 tablespoons of the glaze over the ham every 15-20 minutes until all of the glaze is gone. Cover as much of the surface of the ham as possible.

Allow the ham to rest for 20-30 minutes before carving.

Yield:
10-14 servings

If you don’t have an aluminum disposable roasting pan, use a roasting pan that has been completely lined with foil

Recent Recipes

A Quiche for David

Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.

Read more

Orange Crepes with Sugared Cranberries

I prefer fruit over chocolate after a meal. Orange and cranberries are a perfect pairing, especially during the holidays. This is an excellent and easy dessert after a heavy meal. These can be served individually on small plates or in a casserole for a buffet.

Read more

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

Read more