1/2 cup Dr. Pepper
3/4 cup light brown sugar
2 Tablespoons orange juice
2 teaspoons Dijon mustard
1 spiral-sliced, bone-in ham (7-10 pounds), preferably shank end
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 8 minutes. (Glaze can be refrigerated for up to 2 days; reheat when needed.)
Cook ham according to directions on package. Remove ham from oven, brush 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 30-40 minutes before carving.