Glazed Ham with Orange Cranberry Sauce Glazed Ham with Orange Cranberry Sauce

Author: Canadian Living

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.

  • Portion size 30 servings
  • Credits : Canadian Living Magazine: April 2004


  • 15 lbs fully cooked bone-in whole ham
Brown sugar glaze:
  • 1 cup brown sugar
  • 1/4 cup cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon grated orange rind
Orange Cranberry Sauce:
  • 1 cup dried cranberry
  • 1 tablespoon grated orange rind
  • 1 cup orange juice
  • 1 cup water
  • 1/2 cup packed brown sugar
  • 1 tablespoon cider vinegar
  • 1 tablespoon butter
  • 1/4 teaspoon cinnamon
  • 1 tablespoon cornstarch


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.

Nutritional facts <b>Per each of 30 servings:</b> about

  • Sodium 1509 mg
  • Protein 28 g
  • Calories 238.0
  • Total fat 7 g
  • Cholesterol 63 mg
  • Saturated fat 2 g
  • Total carbohydrate 16 g


  • Iron 9.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Glazed Ham with Orange Cranberry Sauce