from Bounty of Biltmore Cookbook
edited by Whitney Wheeler Pickering
(Oxmoor House, 2000)
Serves 10 to 14
The Biltmore Estate, conceived by George Washington Vanderbilt, has for 110 years been one of the grandest homes in the world. Nestled in the hills of Asheville, North Carolina, it now receives visitors and diners to its grand salons. This recipe, one of their Christmas offerings, is a gracious addition to any table.—Whitney Wheeler Pickering
convert Ingredients
1 (5- to 7-pound) smoked, fully cooked ham half
Whole cloves
1 1/4 cups firmly packed brown sugar, divided
3/4 cups cranberry juice cocktail
1/4 cup honey
2 tablespoons cider vinegar
2 teaspoons all-purpose flour
1 1/2 tablespoons prepared mustard
1 1/2 tablespoons butter
Garnishes
Fresh cranberries and orange slices
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Directions
1. Slice skin away from ham. Score fat on ham in a diamond design, and stud with whole cloves. Place ham, fat side up, on a rack in a shallow roasting pan. Insert meat thermometer, making sure it does not touch fat or bone. Bake, uncovered, at 325° (160°C) for 1 hour.
2. Combine 1/4 cup brown sugar, cranberry juice, and next 5 ingredients in a saucepan, mixing well. Bring to a boil, and cook 1 minute.
3. Coat exposed portion of ham with remaining 1 cup sugar. Pour hot cranberry juice mixture over ham; bake 30 more minutes or until thermometer registers 140°F (60°C), basting ham with pan juices twice. Garnish, if desired.
Recipe © 2000 Oxmoor House. All rights reserved.