Perfect glazed ham for the holidays! Spiral-cut ham with cranberry, orange and mustard glaze.
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Ready for some holiday ham?
For this ham with lingonberry glaze, we make a lingonberry glaze with lingonberry sauce, orange juice and whole grain mustard.
It’s sweet and tart with hints of orange and mustard. A perfect flavor combination for ham!
When you buy a ham, you have a few decisions to make. “Spiral cut” means the ham has already been pre-cut around the bone, making it easier to serve. We’re using a spirally sliced ham for this recipe, but you could use a non-sliced ham as well.
Hams are sold cut in half. The ham halves come in either the top leg cut – the “butt” or sirloin – or the bottom leg cut – the “bunny” end. The “back” half includes the hip joint bones, which can be a little awkward to cut, but are a little fatter and therefore a little more flavorful.
The “shank” cut has just a straight bone and slightly leaner meat. If you’re in the market trying to figure out which is which, the “butt” cut has a more rounded end, while the “shank” cut is more tapered with a more pointed end.
Look for a ham with no added water or just natural juices. These hams are the tastiest.
Cranberry glazed ham
We tested a few different jellied cranberry sauces for this recipe and found that our favorite was the Ocean Spray brand.
If using a non-sliced ham, score the outer skin and fat in a diamond pattern as described in our Glazed Baked Ham with Honey Mustard recipe.
ingredients
Glaze:
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7 ounces jellied cranberry sauce (1/2 of a 14 ounce can)
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1/4 Cup orange juice
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2 stripes Orange peel
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2 to 3 tablespoon Brown sugar
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1 tablespoon Wholemeal mustard
Ham:
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1/2 spiral cut ham (Above 9 lbplus or minus), with bones, natural juices or with no added water
method
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Leave the ham to rest at room temperature
Let the ham sit at room temperature for a few hours before cooking. This will heat the ham more evenly in the oven and reduce the risk of the outer edges drying out.
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heat ham
Wrap the ham tightly in aluminum foil, place in a roasting pan and heat in a 275°F oven for 2 to 2 1/2 hours (depending on the size of the ham it may take less or longer) until firm on the inside is temperature is 100°F. (It’s already cooked, you just heat it.)
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Make the glaze
Place the jellied cranberry sauce in a small saucepan over low heat. Stir in the orange juice and brown sugar until the brown sugar has dissolved. Add the strips of orange zest. Heat until bubbling and stir until smooth. Then remove from the heat, remove the orange strips and stir in the mustard.
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Glaze the ham
When the ham is done, remove from the oven. Open the foil and brush the ham with half of the glaze. Leave the ham uncovered and return to the oven, bake at 425°F for 10 minutes.
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Glaze and grill again
Remove from the oven and brush with the remaining glaze. Place back in the oven on the lowest shelf and grill (at least 6 inches from the heating element) for 5 to 10 minutes, until the glaze is lightly browned and caramelized.
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Cut around the bone
Place ham on a serving plate. Using a paring knife, slice around the bone to separate the spirally-cut slices from the bone. If you like, pour some of the remaining pan juices over the ham. (Great taste!)
Be sure to save the bone for the ham soup!
Links:
Pork: A Visual Guide from Cooks Illustrated
Glazed Baked Ham with Honey Mustard or Honey Thyme Glaze here on Simply Recipes
Baked ham with brown icing from a spicy perspective
Ham 101: What you should know before you buy a Kitchen Parade ham
| nutritional information (per serving) | |
|---|---|
| 260 | calories |
| 9g | Fat |
| 8g | carbohydrates |
| 38g | protein |
