Baked Ham with Cherry-Cranberry Glaze




My garden is really sad right now (waaaaah!). I don’t know what happened?! Maybe our abnormally warm winter kept cooking my seedlings, for I replanted them 4 times! Well, at least we have good friends who bring us home-grown goodness: Sam and Jess who brought us cranberries grown by Sam’s uncle for Thanksgiving. So until things start growing around here, we’ll have to depend on other farmers.


1 cured ham (10 lb)
1 c raw cranberries
1 c cherry juice (or orange juice)
2 T honey
dash of salt


To make the glaze, combine the cranberries, juice, honey, and salt on a pot on the stovetop. Bring to a boil, then bring to a simmer and cook for about 15 minutes. (This can be made a day ahead.)

To cook the ham, make sure you take it out of the refrigerator and bring it to room temperature for a couple of hours before you cook it to get it to cook evenly. Lightly baste the ham, and put the ham in a oven bag and cook for approximately 2 hours at 275 degrees. Then, take the ham out of the bag, turn the temperature of the oven up to 375, and add another layer of cranberry sauce to the ham. Cook for about 30 minutes, or until the internal temperature reads 110-120 (the ham is already cooked; you are just heating it up). Serve with the remaining sauce on the side.

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