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 Cranberry Glazed Ham


Christmas ham-from Christine Grayson

 
There are probably at least hundreds of recipes for glazes for hams; this one is mine.

I developed it because I really like the way cranberries taste with ham and because I had some time on my hands. My family worked as unpaid taste testers and this recipe was the big winner. I also use it on other pork products, such as a pork loin and even as a side with pork chops.

If you use a pre-sliced ham you'll obviously have to forego slicing the outside into diamond patterns and inserting the cloves, but you can still baste it with the glaze.

Also, affixing pineapple slices with toothpicks in the last hour or so of roasting is totally optional. Some folks love it and some don't. It's entirely up to you. Note that a really pretty "design" you can use without covering the whole ham with pineapple slices is to make one row down the top of the ham, lengthwise from back to front, of overlapping slices tacked on with cloves. It looks like a lovely golden mohawk.


INGREDIENTS:

  • 1 12-pound butt-end ham (bone-in and defatted)
  • 1/4 cup frozen pineapple juice concentrate, thawed
  • 1/4 tsp. ground cloves
  • A box of whole cloves (you won't need all of them)
  • 1 14-oz can cranberry jelly
  • 2 tsp. dry mustard
  • 2 Tbsp cider vinegar
  • 2 tsp cornstarch
  • 1 1/4 lbs. unsweetened pineapple slices, drained (optional)

DIRECTIONS:

Let the ham sit at room temp for a couple of hours before cooking. This will help the ham heat more evenly in the oven with less risk of the outside drying out. Trim off any skin from the ham.

Preheat oven to 350°F. Place ham on a rack in a shallow roasting pan; pour 1/4 inch water into the bottom of the pan and roast about 3 hours or until a meat thermometer registers 130°F. (about 15 minutes per pound). Remove pan from oven and using a sharp knife, carefully score 1/4 inch deep cuts around outside of ham in a diamond pattern without cutting into the meat. Push a clove into the center of each diamond.

Combine jelly, pineapple juice, mustard, ground cloves, cider vinegar and cornstarch in a small saucepan over low heat, stirring until jelly has melted. If sauce is too thick, add a little bit of water. Pour half of the Glaze over the ham and brush to coat. If you are using pineapple slices, now is the time to arrange them on the ham by using toothpicks to hold them on.

Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, for about another hour or until until a meat thermometer registers 160°F. If the water in the bottom of the pan has evaporated, add more.

Remove ham from oven, and allow to rest 10 minutes before slicing.

Serves a crowd.

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