Cranberry Baked Ham
- Active Time 15m
- Total Time 14h 15m
- 5 pound ham, boned and rolled
- 1 bay leaf
- 1/2 small onion, peeled
- 1 carrot, sliced
- 3 cloves
- 1/2 teaspoon black peppercorns
- 2 tablespoons light brown sugar
- 1/4 cup cranberry sauce
- 2 tablespoons whole grain mustard
- 1/2 teaspoon allspice
- 1/4 teaspoon ground coriander
- Fresh cranberries for garnish
Soak the ham overnight in cold water. (If this is not possible, place the ham in a large saucepan of cold water and bring to the boil. Remove the ham, discard the water.)
Place the ham in a pan of cold, fresh water. Add the bay leaf, onion, carrot, cloves and peppercorns. Bring to a boil, cover and simmer for 1 1/2 hours.
Preheat the oven to 425 degrees F. Remove the ham from the water. Peel off the skin with a sharp knife, leaving the white fat.
Place the ham in a roasting pan. Using a knife point, score diagonal lines across the fat to make a diamond pattern.
Mix together the sugar, cranberry sauce, mustard and spices. Brush the mixture into the fat. Bake the ham for 30 minutes. Serve garnished with fresh cranberries.
Recipe reprinted by permission of Hamlyn. All rights reserved.
nutrition information per serving
390 calories; 16g total fat; 160mg cholesterol; 163mg sodium; 7g carbohydrates; 1g fiber; 50g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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