Orange Cranberry Glazed Ham
A cured, uncooked ham is simmered with brown sugar and cloves before baking with a sticky cranberry glaze.
Ingredients
- 1 uncooked cured ham, about 5 lbs / 2.2 kg
- 4 tablespoons dark brown sugar
- 1 large orange
- 1 teaspoon whole cloves
- 2 cups whole berry cranberry sauce 500 g
- 1/2 cup maple syrup 120 ml
- 2 teaspoons dry mustard powder
Instructions
- Place the ham in a large stockpot and cover it completely with cold water.
- Peel long strips of zest from half of the orange. Add the orange zest strips, brown sugar, and whole cloves to the pot.
- Bring the water to a simmer over medium heat. Skim off any foam that rises to the top. Reduce the heat to low, cover partially, and simmer for about 2.5 hours. Turn the ham occasionally if it is not fully submerged. Cook until a meat thermometer reads at least 145°F (63°C).
- Carefully remove the ham from the liquid and let it cool on a cutting board for 10 minutes. Preheat the oven to 425°F (220°C). Line a large roasting pan with aluminum foil.
- In a medium bowl, stir together the cranberry sauce, maple syrup, and dry mustard powder. Divide this mixture evenly into two bowls.
- Trim the tough skin off the ham, leaving an even layer of fat. Score the fat in a diamond pattern using a sharp knife. Transfer the ham to the prepared roasting pan.
- Brush half of the glaze from the first bowl over the ham. Bake for 25 minutes, brushing the ham with the remaining glaze from that same bowl every 10 minutes.
- While the ham bakes, pour the glaze from the second bowl into a small saucepan. Bring to a boil, then reduce the heat and simmer for 10 to 15 minutes until thick and syrupy. Zest the remaining half of the orange.
- Remove the ham from the oven and let it rest for at least 3 minutes. Sprinkle the fresh orange zest over the top, slice, and serve with the reduced cranberry syrup on the side.
Notes
Pork must reach a minimum internal temperature of 145°F (63°C) with a 3-minute rest for food safety. This recipe simmers the meat well past that point to ensure tenderness.
If you are using a pre-cooked ham, skip the boiling step and follow the package directions for heating, applying the glaze during the last 25 minutes of baking.
Save the cooking liquid. It makes a flavorful base for bean soups and stews.