Tested till perfect Glazed Ham with Orange Cranberry Sauce

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2004

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 24 to 30


  • 15 lb 15lbfully cooked bone-in whole ham

Brown sugar glaze:

  • 1 cup 1cupbrown sugar
  • 1/4 cup 1/4cupcider vinegar
  • 2 tbsp 2tbspDijon mustard
  • 1 tbsp 1tbspgrated orange rind

Orange Cranberry Sauce:

  • 1 cup 1cupdried cranberrydried cranberries
  • 1 tbsp 1tbspgrated orange rind
  • 1 cup 1cuporange juice
  • 1 cup 1cupwater
  • 1/2 cup 1/2cuppacked brown sugar
  • 1 tbsp 1tbspcider vinegar
  • 1 tbsp 1tbspbutter
  • 1/4 tsp 1/4tspcinnamon
  • 1 tbsp 1tbspcornstarch


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 :

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.

Nutritional Information Per each of 30 servings: about

cal 238 pro 28g total fat 7g sat. fat 2g
carb 16g fibre 0 chol 63mg sodium 1,509mg

% RDI:

calcium 2 iron 9 vit C 5 folate 3
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