1. Bring Dr. Pepper, sugar, orange juice, and mustard to boil in medium saucepan. Reduce heat to medium-low and simmer until mixture is syrupy and measures 3/4 cup, about 10 minutes. (Glaze can be refrigerated for several days; reheat when needed.).
2. Remove ham from packaging and discard plastic disk that covers bone. Place ham in plastic oven bag, tie bag shut. Set ham cut side down in 13 by 9-inch baking dish and cut 4 slits in top of bag. Let stand at room temperature for 1 1/2 hours.
3. Heat oven to 250 degrees. Bake ham until center registers about 100 degrees on instant-read thermometer, 1 1/2 to 2 1/2 hours (about 14 minutes per pound) , depending on weight of ham.
4. Remove ham from oven and roll back sides of bag to expose ham. Brush ham liberally with glaze and return to oven briefly until glaze becomes sticky, about 10 minutes. Remove from oven, brush entire ham again with glaze, loosely cover with foil, and let rest for 30 to 40 minutes before carving.
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|Serving Size: 1 Serving (314g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 91 (23%)|
|Amt Per Serving||% DV|
|Total Fat 10.1g||14 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 175.8mg||54 %|
|Sodium 3272mg||113 %|
|Potassium 727.6mg||19 %|
|Total Carbohydrate 14.8g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 14.8g|
|Protein 60.7g||87 %|
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Calories per serving: 391
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