Glazed Ham with Orange Cranberry Sauce
Serve up this irresistable ham from our April 2004 issue's "Good to the Last Slice" Easter menu. Ham needs virtually no preparation before roasting. The orange-and-dried-cranberry sauce is a tangy twist on a traditional raisin sauce. Save the ham bone for soup.
Servings: 24 to 30
Ingredients:
| Nutritional Info | |
| Per each of 30 servings: about | - |
| cal | 238 |
| pro | 28 g |
| total fat | 7 g |
| sat. fat | 2 g |
| carb | 16 g |
| fibre | trace |
| chol | 63 mg |
| sodium | 1.509 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 9% |
| vit C | 5% |
| folate | 3% |
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15 lb (6.75 kg) fully cooked bone-in whole ham
brown_sugar Glaze:
1 cup (250 mL) packed brown sugar
1/4 cup (50 mL) cider vinegar
2 tbsp (25 mL) dijon mustard
1 tbsp (15 mL) grated orange rind
Orange cranberry Sauce:
1 cup (250 mL) dried cranberries
1 tbsp (15 mL) grated orange rind
1 cup (250 mL) each orange juice and water
1/2 cup (125 mL) packed brown sugar
1 tbsp (15 mL) cider vinegar
1 tbsp (15 mL) butter
1/4 tsp (1 mL) cinnamon
1 tbsp (15 mL) cornstarch
Preparation:
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
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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
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