Brighten up your holiday dinner table with this Cranberry Glazed Ham! Fresh cranberries simmer with maple syrup, brown sugar and is then pureed with dijon mustard and ground clove. Brush over ham while reheating until caramelized and sticky. Serve any extra (warm) glaze with the ham on the side. This recipe will serve about 18 to 20 people.
If you’re still using the packet glaze that comes with your ham, STOP.
This super simple glaze only calls for 8 basic ingredients and adds a delicious sweet and tangy glaze to your ham. Not to mention the color is stunning as well! It all starts with fresh cranberries that simmer with orange juice, maple syrup and brown sugar until they soften and pop. Then puree with Dijon Mustard, apple cider vinegar, ground clove and cayenne.
Kind of like a purred version of cranberry sauce, but for your ham.
Heat any leftover glaze and serve it with the ham to dip in.
Simple, sweet and so much better than packet glaze.
To Make This Cranberry Glazed Ham You Will Need:
- fresh cranberries
- dark brown sugar
- orange juice or water
- maple syrup
- dijon mustard
- apple cider vinegar
- ground clove
- cayenne pepper
- cooked spiral cut ham
Start by rinsing 8 ounces fresh cranberries.
Add them to a saucepan with 1/2 cup dark brown sugar, 1/4 cup orange juice and 1/4 cup maple syrup.
For more of an orange-y pop of flavor, add orange zest.
Stir to combine and simmer over medium heat until the cranberries soften and burst open.
Remove off of the heat.
And stir in 1/4 cup apple cider vinegar, 2 heaping tablespoons dijon mustard, 1/4 teaspoon ground clove and cayenne pepper.
If you have an immersion blender use it to puree the cranberries. Otherwise you can add it to a blender, remove the center plug from the lid, cover it with a clean kitchen towel and puree until smooth.
Check out that color!
Transfer your ham to a roasting rack that has been lightly coated with nonstick spray.
Grab some of the cranberry glaze – you won’t need all of it.
And brush it all over the ham.
Slip the ham onto the lowest rack in your preheated oven and bake for 90 minutes.
If your ham is browning too fast, cover loosely with foil.
After 90 minutes, the ham should be a deep gorgeous red.
Brushwith more of the cranberry glaze and bake for 15 minutes for 45 minutes or until heated through.
Slice and serve with warmed reserved glaze on the side.
Cranberry Glazed Ham
- 8 ounces fresh cranberries, rinsed
- 1/4 cup orange juice
- 1/4 cup pure maple syrup
- 1/2 cup dark brown sugar
- 2 tablespoons (heaping) dijon mustard
- 1/4 cup apple cider vinegar
- 1/4 teaspoon ground clove
- 1/4 teaspoon cayenne pepper
- 14 to 15 pounds hardwood smoked ham, bone-in and spiral-cut
MAKE THE GLAZE:
- In a 3-quart saucepan, add the cranberries, orange juice, maple syrup and brown sugar.
- Bring to a simmer over medium heat, stirring occasionally until the cranberries soften and burst open.
- Remove off of the heat and stir in the dijon, vinegar, ground clove and cayenne.
- Using a immersion blender, puree until smooth.
MAKE THE HAM:
- Preheat your oven to 325° and lightly spray the wire rack in your roasting pan.
- Remove and discard all the packaging from your ham. Place the ham flat or cut side down. Brush the ham with some of the cranberry blaze.
- Slip the roasting pan with the ham onto the lowest rack in your preheated oven and bake for 90 minutes. If the ham is getting too dark too fast you can loosely cover with foil.
- Remove (uncover if covered with foil) and glaze every 15 minutes for 45 minutes or until heated through.
- Heat the remaining glaze and serve alongside the ham.
- Garnish with sliced oranges and cranberries if desired.
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