Here's the recipe! It's Stupid Easy-
One 10-pound, bone-in smoked ham, skin removed and fat trimmed to 1/4 inch
3 cups Dr Pepper (not diet)
2 cups water
1/2 cup pitted prunes
1/3 cup yellow mustard (I use whole grain)
1/3 cup light brown sugar
2 tablespoons cider vinegar
1 1/2 teaspoons cornstarch mixed with 2 tablespoons of water
Preheat the oven to 325° and position a rack in the bottom third of the oven. Set the smoked ham in a large roasting pan.
Score a 1/4-inch-deep crosshatch pattern into the fat at 2-inch intervals. Pour 2 cups of the Dr Pepper and the 2 cups of water into the pan and roast the ham for about 2 1/2 hours, until an instant-read thermometer inserted in the thickest part of the ham registers 120°.
Increase the oven temperature to 425°.
Meanwhile, in a medium saucepan, simmer the prunes in the remaining 1 cup of Dr Pepper until they are plump and the liquid is slightly reduced, about 10 minutes.
Using a slotted spoon, transfer the prunes to a small bowl and cover with plastic wrap.
Whisk the mustard, brown sugar and vinegar into the liquid in the saucepan and boil until very thick and syrupy, about 5 minutes.
Drizzle the syrupy glaze over the ham and roast until glossy, 20 minutes. Carefully transfer the ham to a cutting board.
Pour the pan juices into the saucepan and spoon off the fat.
Boil the sauce until reduced to 2 cups, 10 minutes.
Whisk in the cornstarch slurry and the prunes and bring to a boil.
Simmer the sauce until thickened, 2 minutes.
Slice the ham and serve with the Dr Pepper sauce.
***After you've Hammed on It for about a week, because that's how much leftovers you'll have, pick the bone and make stock. It will be amazing and it can go in anything... Beans, Grits, Soup, Greens, Sauces...
***Also, this is sweet, but not as eye watering sweet as you'd think it would be. The mustard and the vinegar really cuts through.
****This is not an original recipe, It might be Alton Brown or Food and Wine. I can't remember because I just have it saved as a DOC on my computron.But this will be the fourth time I've made it, AND IT IS AWESOME!