Cranberry Glazed Holiday Ham
Edward Bottone is a food and lifestyle journalist, a former chef and restaurateur, TV and radio presenter, and culinary educator.
Ingredients
- 3-3.6 kg (7-8 pound) bone-in ham
- 454 grams (1 pound) fresh cranberries
- 237 ml (1 cup) brown sugar
- 59 ml (¼ cup) orange juice
- 1.2 ml (¼ teaspoon) ground cinnamon
- 1.2 ml (¼ teaspoon) ground allspice
- About 12 whole cloves
- 4 to 6 orange slices, for garnish
Preparation
1. Preheat oven to 177°C (325°F). Bake the ham for about 2 hours. Meanwhile combine cranberries, sugar, orange juice, cinnamon and allspice and bring to a boil. Simmer over moderate heat until the most of the cranberries have “popped.” Whisk until well combined, sauce should not be too thin.
2. Remove ham from oven and, with a sharp knife, cut away the rind leaving a collar at the shank. Drain off most of the fat in the pan. Score the ham in diamonds across the fat side, stick cloves in the center of each. Glaze with cranberries, decorate with orange slices (secure with toothpick) and return to oven. Cook another hour, basting occasionally. Slice and serve drizzled with some of the glaze from the pan.
Edward Bottone
Edward Bottone is a food and lifestyle journalist based in Philadelphia, whose works have appeared in Philadelphia Magazine, The Bermudian, London Times Express, Islands Magazine, and the online magazine Table Matters where he was also Editor. He has also published academic papers on Tourism and Taste.
He is a former chef and restaurateur with establishments in Philadelphia and Bermuda, a TV and Radio presenter, and Assistant Professor teaching a range of courses, including Gastronomy and Culture, at Drexel University and Delaware Valley University. Reach him at curiouscook77@gmail.com
Courtesy photo
