Recipes

Cranberry-and-Orange Glazed Ham

Fruit enlivens ham’s deep salty and rich flavor, as do maple syrup, brown sugar and warm sweet spices, such as cinnamon and cloves. Tip: Make the glaze up to three days in advance and refrigerate it until Christmas morning.

Makes 12 servings

Ingredients

  • 1 (8- to 9-lb.) unglazed fully cooked bone-in ham
  • 2 cups fresh orange juice, divided
  • 1 orange, sliced
  • 4 (3-inch) cinnamon sticks
  • ¼ cup whole cloves
  • 1 ½ cups sweet orange marmalade
  • ½ cup packed dark brown sugar
  • ¼ cup pure maple syrup
  • 1 tbsp grated gingerroot
  • 2 cups frozen cranberries, thawed
  • Orange wedges, for garnish
  • Fresh herbs, for garnish

Directions

  1. Preheat oven to 325°F. Line a shallow roasting pan with foil; place wire rack in pan.
  2. Using a sharp knife, score ham by making diagonal cuts in a diamond pattern, about ¼ inch deep. Score only the skin and fat; do not score the meat. Place ham, cut side down, on rack in prepared pan.
  3. Add 1 cup orange juice, orange slices, cinnamon sticks and cloves to roasting pan. Cover pan with foil; roast for 50 minutes. Remove ham from oven; increase oven temperature to 400°F.
  4. Meanwhile for glaze, in a medium saucepan, stir together marmalade, remaining 1 cup orange juice, brown sugar, maple syrup and gingerroot until combined; stir in cranberries. Gently simmer, uncovered, over low to medium-low heat for 35 to 40 minutes or until reduced by half. Remove from heat.
  5. Uncover ham; brush 1 cup glaze over the ham. Return ham to the oven and roast, uncovered, for 20 to 25 minutes or until glaze is caramelized and bubbly and ham reaches 140°F. Remove ham from oven; loosely cover with foil and let stand for 10 minutes.
  6. To serve, place ham on a serving platter and brush ham with ½ cup glaze. Garnish with orange wedges and herbs, if desired. Serve with remaining glaze.

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