Ham with cranberry-orange glaze
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 6-7 lb uncooked ham (we use bone in) | |
| Cloves | ||
| 2½ | cup | Firmly packed brown sugar, divided |
| 1½ | cup | Cranbery juice cocktail |
| ½ | cup | Honey |
| ¼ | cup | Cider vinegar |
| 1 | tablespoon | All-purpose flour, plus |
| 1½ | teaspoon | All purpose flour |
| 3 | tablespoons | Prepared mustard |
| 3 | tablespoons | Butter or margarine |
| 2 | Oranges sliced (up to 3) | |
| 6 | Marachhino cherries halved, about | |
Directions
Remove skin from ham; place fat side up, score fat in a diamond design, and stud with cloves. Place ham, fat side up, on a rack in a shallow roasting pan. Insert meat therm. making certain thermometer does not touch bone.
Bake 350 for 2½ hrs. Ham is done when thermometer registers 160 F.
(about 18 - 20 minutes per pound) Combine ½ cup of brown sugar and the next 6 ingredients in saucepan, mix well. Bring to boil, and cook 1 minute after boiling begins.
Coat exposed portion of ham with remaining 2 cups of brown sugar. Place orange slices on ham, secure with wooden toothpick. leave tip of toothpick exposed. Place cherry half on pick.
Pour hot cranberry mixture slowly over ham. Bake additional ½ hr or till thermometer reaches 160
Note a larger or smaller ham can be used, keeping in mind the baking time 18 - 20 min. per lb. and using thermometer as directed above Posted to TNT ~ Prodigy's Recipe Exchange Newsletter by Marina <thecollector@...> on Mar 21, 1997