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Cranberry Orange Glazed Ham
Ruth Brister
Ingredients
1 (16-18 pound) smoked fully cooked ham
Whole cloves
2 1/2 cups firmly packed brown sugar, divided
1 1/3 cups cranberry juice cocktail
1/2 cup honey
1/4 cup cider vinegar
1 1/2 tablespoons all-purpose flour
3 tablespoons prepared mustard
3 tablespoons butter or margarine
2 to 3 oranges, sliced
About 6 maraschino cherries, halved
Directions
Slice skin from ham. Score fat on ham in a diamond design, and stud with cloves. Place ham, fat side up, on a rack in a shallow roasting pan. Insert meat thermometer, making sure it does not touch fat or bone. Bake at 325 degrees F for three to four hours.
Combine a 1/2 cup sugar, cranberry juice, honey, cider vinegar, flour, mustard and butter in a saucepan, mixing well. Bring to a boil, and cook one minute.
Coat exposed portion of ham with remaining sugar. Place orange slices on ham, securing in centers with wooden picks; leave tips of picks exposed. Place cherry half on each pick.
Pour hot cranberry mixture over ham; bake an additional one hour or until thermometer registers 140 degrees F, basting ham with pan juices twice.