Be the first to Prep Time: 10 minutes
Cook Time: 1 hour, 30 minutes
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
- Fresh cranberries and orange slices for garnish
Preparation:
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 degrees F (160 degrees C) for 1 hour.
Combine 1/4 cup brown sugar, cranberry juice, honey, vinegar, flour, and butter in a saucepan, mixing well. Bring to a boil, and cook 1 minute.
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.
Yield: 10 to 14 servings
Recipe Source: Bounty of Biltmore Cookbook by Whitney Wheeler Pickering (Oxmoor House)
Reprinted with permission.
Combine 1/4 cup brown sugar, cranberry juice, honey, vinegar, flour, and butter in a saucepan, mixing well. Bring to a boil, and cook 1 minute.
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.
Yield: 10 to 14 servings
Recipe Source: Bounty of Biltmore Cookbook by Whitney Wheeler Pickering (Oxmoor House)
Reprinted with permission.
