Featured in: HUMBUG! Christmas Ain’t What it Used to Be
Ingredients
- •3-3.6 kg (7-8 pound) bone-in ham
- •454 grams (1 pound) fresh cranberries
- •237 ml (1 cup) brown sugar
- •59 ml (¼ cup) orange juice
- •1.2 ml (¼ teaspoon) ground cinnamon
- •1.2 ml (¼ teaspoon) ground allspice
- •About 12 whole cloves
- •4 to 6 orange slices, for garnish
Preparation
Preheat oven to 177°C (325°F). Bake the ham for about 2 hours. Meanwhile combine cranberries, sugar, orange juice, cinnamon and allspice and bring to a boil. Simmer over moderate heat until the most of the cranberries have “popped.” Whisk until well combined, sauce should not be too thin.
Remove ham from oven and, with a sharp knife, cut away the rind leaving a collar at the shank. Drain off most of the fat in the pan. Score the ham in diamonds across the fat side, stick cloves in the center of each. Glaze with cranberries, decorate with orange slices (secure with toothpick) and return to oven. Cook another hour, basting occasionally. Slice and serve drizzled with some of the glaze from the pan.
