Stir together the sugar, Dr. Pepper, mustard, and pineapple juice in a small, microwave safe bowl. Microwave for 2 minutes. (*see notes about doubling ham glaze for later use)
Place ham in the pot of the slow cooker. Pour the the glaze over the ham. If your ham is spiral sliced, be sure the glaze gets between the slices.
Cook on low for 4-6 hours or on high for 3-4 hours until ham, reaches an internal temperature of 145º. I recommend checking the internal temperature of the ham every 2 hours as different slow cookers can vary with cooking times.
Remove ham from the slow cooker and tent with foil. Drizzle ham with leftover cola mixture. Let rest 10-15 minutes before serving.
Video
Notes
For extra glaze,double the pineapple juice, brown sugar, and Dr. Pepper mixture in the recipe. Use half of the glaze over the meat as it cooks, and save the other half for drizzling over the crockpot ham when you're ready to serve.
Recipe Variations:
Brown sugar – swap it with molasses or honey
Pineapple juice – use apple cider or orange juice instead
Dijon mustard – yellow mustard or honey mustard provides a different flavor
Add spices – like cloves, allspice, or nutmeg
Storing Instructions:
In the fridge, leftovers will be kept in the fridge, covered, for up to 5 days. Store the leftover glaze in the fridge for up to 2 weeks. Reheat in the microwave before using.
In the freezer, fully cooked and glazed ham can be frozen for up to four months. Wrap it tightly in freezer-safe wrap and thaw completely in the fridge before reheating.
When reheating Dr. Pepper Ham, individual slices of ham can be reheated in the microwave on high power for 30-60 seconds, or until warmed. Alternatively, you can reheat it in an oven-safe dish covered with foil in a 350ºF oven until warmed through.
Make Ahead Instruction:
It's nice to prepare things ahead of time, especially for a holiday meal. But for the best flavor in your Dr. Pepper ham, you want to be sure that the soda has carbonation.