• 1 ham (half, spiral sliced or boneless)
• 1 12 ounce can of Dr. Pepper
• 1 ½ cups light brown sugar
• 2 tablespoon fresh lemon juice
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cinnamon stick
• 1 sprig rosemary
Add all ingredients to a medium saucepan and bring to a boil. Reduce heat to medium and simmer until mixture is syrupy or reduced by half, about 8 minutes. Remove and discard the cinnamon stick and sprig of rosemary. Let the glaze cool prior to brushing on the ham.
Cook your ham according to instructions and in the final 30 minutes brush ham with the glaze. Return the ham to the oven. After 10 minutes, remove the ham from the oven and brush with the glaze a second time. Return the ham to the oven for 10 minutes more. If additional glaze remains, remove and brush the ham a third time and return for a final 10 minutes.
Remove the cooked ham from oven and loosely cover with foil. Allow the ham to rest 30 minutes before carving.
Meanwhile collect the roasting pan juices and separate the fat from the drippings. Taste and adjust seasonings adding salt if needed or additional water or stock to thin. Serve this au jus along with the sliced ham.