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
LC Hamming It Up Note
This ham actually likes to ham it up for the camera, looking nicely glazed and sweetly salty thanks to its blanket of sweetened spices. So go on, take a picture of your holiday centerpiece and send it to us. What are you waiting for?
Cranberry-Orange Glazed Ham Recipe
- Quick Glance
- 20 M
- 2 H
- Serves 10 to 14
- 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
- Fresh cranberries and orange slices, for garnish
- 1. Preheat the oven to 325° (160°C).
- 2. Slice the skin away from ham. Using the tip of a sharp knife, score the fat on the ham in a diamond design and stud with whole cloves. Place the ham, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, at for 1 hour.
- 3. Meanwhile, combine 1/4 cup brown sugar, cranberry juice, honey, vinegar, flour, mustard, and butter, mixing well. Bring to a boil, and cook 1 minute. Remove from the heat.
- 4. Coat the exposed portion of the ham with the remaining 1 cup sugar. Pour the hot cranberry juice mixture over the ham and bake, basting the ham with the pan juices at least twice, for 30 more minutes or until a thermometer inserted into the ham (but not touching bone or fat) registers 140°F (60°C).
- 5. Transfer the ham to a cutting board or a serving platter.
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Cranberry-Orange Glazed Ham Recipe © 2000 Oxmoor House. All rights reserved.
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