This delicious glaze only uses four ingredients. It's a simple way to ensure your ham will be the show stopper on your holiday table. —Nella Parker, Hersey, Michigan
- 1 fully cooked bone-in ham (6 to 8 pounds)
- Whole cloves
- 3 cans (14 ounces each) jellied or whole-berry cranberry sauce
- 1-1/2 cups packed brown sugar
- 1-1/2 cups dry red wine or chicken broth
- 3 tablespoons Dijon mustard
- Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. If desired, score the surface of the ham, making diamond shapes 1/2 in. deep. Insert cloves into the surface. Loosely cover ham with foil; bake 1-1/2 hours.
- In a large saucepan, combine cranberry sauce, brown sugar and wine. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until slightly thickened. Remove from the heat; whisk in mustard.
- Pour 2 cups cranberry mixture over ham. Bake 20-30 minutes longer or until a meat thermometer reads 140°. Let stand 10 minutes before slicing. Serve with remaining sauce. Yield: 12 servings (4 cups sauce).
Originally published as Mustard & Cranberry Glazed Ham in Taste of Home December/January 2012, p22
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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