Christmas > Entrees > Ham with Cranberry Glaze >
Ham with Cranberry Glaze
1 fresh whole ham (about 14 LBS), trimmed
Place the ham on a rack in a large roasting pan. Insert a meat thermometer into the thickest part of the ham, making sure the thermometer does not touch fat or bone. Cover and bake the ham at 350-degrees F eighteen to twenty minutes for every pound, or until the thermometer reads 160-degrees F.
Cranberry Glaze:
1-1/2 C onions, chopped
1/4 C butter or margarine
2 cans (16 oz. each) whole-berry cranberry sauce
2/3 C apple cider vinegar
4 tsp. Worcestershire sauce
1/4 tsp. hot pepper sauce
3/4 C brown sugar, firmly packed
2 TBS dry mustard
1 TBS minced ginger
To make the cranberry glaze, combine the onions and butter in a medium saucepan. Cook on medium heat for about ten minutes, or until onions are tender. Stir in cranberry sauce, vinegar, Worcestershire sauce and pepper sauce. Add the brown sugar, dry mustard and ginger; stir well until blended. Bring mixture to a boil; reduce heat to medium-low and simmer for about twenty minutes, or until mixture is slightly thickened.
Uncover the ham the last hour of baking; spoon glaze over the ham every fifteen minutes. Remove from oven and let stand for fifteen minutes before serving. Serve warm with the remaining cranberry glaze.
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