By Kelly Bogard
Spring is here! It’s time for new beginnings. Time for things to bloom and grow. And to enjoy warm, sunny days.
Easter is by far my favorite spring holiday. We have a celebration lunch every year on Easter Sunday. It’s filled with food, fellowship and, of course, the annual Easter egg hunt for the kids.
Traditionally, we each bring a dish to the meal to share, and this year is no exception. In the past, I’ve taken Bunny Cakes or Pink Fluff. But this year, I want to step up my game.
For Dr Pepper Ham, you will need…
1 7-8 lb. bone-in ham
1 1/2 c. Dr Pepper
1 c. light brown sugar, packed
1 15 oz. can sliced pineapple with juice
2 tbsp. spicy brown mustard
Dr Pepper is of course a favorite of mine since I grew up and live in Waco. And once you add it to an otherwise ordinary meal, it’s elevated to a new level of deliciousness.
Equally as amazing is the fact that we are making this in the slow cooker, so you have plenty of room in your oven for all the other tasty sides to be prepared.
Start by scoring your ham on the skin side. You do this by simply running your knife from one end of the ham to the other at a diagonal to create lines about one inch apart. Now that you have parallel lines across your ham, do the same thing from the other direction to make a diamond pattern.
In a small sauce pan, combine the Dr Pepper, juice from the pineapple slices, brown sugar and mustard. Whisk together and heat until all of the sugar dissolves.
Place the ham skin side up in the slow cooker, and pour the warm Dr Pepper mixture over the entire ham.
Then, top the ham with the pineapple slices. Cover and cook on high for about three hours. Once the ham is heated through, it is ready. Slice and serve warm with the pineapple.
This ham is a classic Easter dish and with sides like Green Beans with New Potatoes and Cucumber Salad, you’ll have a tasty meal to remember. From all of us at Texas Table Top, enjoy!
Dr Pepper Ham
Score the skin of the ham creating a diamond pattern.
Whisk together Dr Pepper, sugar, pineapple juice and mustard in a small sauce pan over medium heat until all of the sugar is dissolved.
Place the ham in the slow cooker skin side up.
Pour the warm liquid over the ham.
Top with pineapple slices.
Cover and cook on high for three hours.
Slice and serve warm with pineapple.