Glazed Ham with Orange Cranberry Sauce

Place ham, fat side up, on rack in roasting pan; pour in 2 cups (500 mL) water. Cover tightly with foil; roast in 325°F (160°C) oven for 3 hours.

Remove ham from oven. If ham has skin, slide sharp knife under skin and lift off. Trim fat layer to 1/4-inch (5 mm) thickness. Diagonally score fat side of ham to form diamond shapes.

Brown Sugar Glaze: In bowl, combine brown sugar, vinegar, mustard and orange rind; brush about one-third over ham. Roast, brushing twice more with mustard mixture, until crusty, caramel-colour and meat thermometer inserted in centre registers 140°F (60°C), about 1 hour. Transfer to cutting board and tent with foil; let stand for 20 minutes.

Orange Cranberry Sauce: Meanwhile, in saucepan, bring cranberries, orange rind, orange juice, water, sugar, vinegar, butter and cinnamon to boil; reduce heat and simmer for 10 minutes. Whisk cornstarch with 2 tbsp (25 mL) water; whisk into saucepan and cook, stirring, until thickened, about 1 minute. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours; rewarm to serve.)

To carve, cut down to bone into 1/4-inch (5 mm) thick slices. With knife parallel to bone, cut off slices along bone. Turn remaining meaty portion up; repeat carving. Serve with sauce.

Additional information :

Variation
Red Currant Glaze: Omit Brown Sugar Glaze. Combine 1/2 cup (125 mL) red currant jelly; 2 tbsp (25 mL) packed brown sugar; and 4 tsp (20 mL) dry mustard. Continue with recipe.

Tip: For a smaller crowd, use 8 lb (3.5 kg) fully cooked bone-in butt or shank end ham. Add 2 cups (500 mL) water to pan. Cover with foil and bake in 325°F (160°C) oven for 1 hour. Reduce glaze ingredients by half and continue with recipe.
Makes 12 to 15 servings.

Source : Canadian Living Magazine: April 2004