This cranberry ham glaze, made with only four ingredients, is quick, easy and delicious!
There is nothing like serving your guests a beautiful ham on Christmas Day and I can guarantee my five minute cranberry ham glaze hack will make yours so delicious. You can serve this ham nice and hot on the day. It is also delicious served cold in the days after Christmas, perfect for ham sandwiches.
I wanted to show how easy it can be to make your own baked hot ham at home. Some people find it daunting but this glaze is so easy that anyone can do it. It only has four ingredients: cranberry sauce, wholegrain mustard, brown sugar and an orange.
How to glaze a Christmas Ham:
First of all prepare the cranberry ham glaze. Add cranberry sauce, mustard and brown sugar to bowl then grate in the orange zest. Squeeze all off the juice out of the orange and stir it all together. Set aside until you are ready to glaze.
Next is the trickiest part of preparing ham, removing the skin. To do this you make a large cut around the bone end then slowly run your hands underneath the skin to pull it off leaving the delicious layer of fat.
After that score the fat in a criss-cross pattern and put cloves in the intersection of each criss-cross. Once you have done this you can brush the ham with your delicious cranberry glaze.
This glaze recipe makes enough for a 10kg leg of ham so use around half of it when you first brush it over then baste at least twice during cooking.
Remember to slice the ham downwards so that each slice gets a thin layer of the delicious crispy cranberry fat. I’m sure you will love this super simple recipe as much as I do, the cranberry and orange flavours are the perfect Christmas combo.
If you would like this Christmas Recipe and many more packaged into a beautiful e-book, then click through to Christmas Menu e-book. Take the hassle out of Christmas with my tried and true recipes including salads, snacks, cooked meats and of course, many delicious desserts.
I made this last Christmas and it was amazing. ~ Sach
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This glaze takes less than 5 minutes to prepare and makes a delicious Christmas ham to serve a crowd.
Ingredients
2 Tbsp cloves
1 leg of ham 6-10kgs
1 jar of cranberry sauce (275g)
3 Tbsp wholegrain mustard
½ cup brown sugar
1 orange zest and juice
Instructions
Pre-heat oven to 170.C fanbake.
Prepare the ham by removing the skin, scoring the fat in a criss cross pattern with a sharp knife then putting cloves into the cross sections.
To make the glaze add to a bowl the cranberry sauce, mustard and brown sugar. Grate the orange zest into the bowl then cut it in half and squeeze all off the juice out.
Mix it all together then brush around half of the glaze over the ham. Place the ham in a tray lined with baking paper.
Bake for approximately 1.5 hours until the fat is golden and the ham is heated through. (this will depend on the size of your ham)
Baste at least twice during cooking with the left over glaze, around every 30 minutes.
Notes
If you have a smaller ham you can halve the glaze recipe.
Nutritional values are approximate. Please use your own calculations if you require a special diet.
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Comments
Del Bristow
will definitely try the cranberry ham glaze; I usually use leftover jams or the bottom of the jar and mix with mustard and brown sugar. TIP: when you remove the skin place at the bottom of the baking dish and pop the ham on top of this when cooking - creates beautiful juices....no waste
The glaze should not be applied until the final hour to 30 minutes, in order to avoid burning the sugars. What you're going to do with the glaze ingredients is just combine most of them into a paste, and then apply it to the ham. After that, the heat in your oven will take care of everything.
To Prepare Ahead: make the glaze up to 2 weeks in advance. Remove the rind from the ham and score it, return to the fridge up to 2 days ahead. On the day of, apply the glaze, bake and baste.
After the ham has cooked for 1 1/2 to 2 hours, brush the surface with some of the glaze. Then pop it back into the oven, uncovered, for another 20 minutes or so. Pull it out and brush on more glaze, then pop it back in the oven. Then pull it out and brush on more glaze!
Whether you heat your spiral ham in the slow cooker or oven, all you have to do is open the glaze packet and apply it 30 minutes before your ham is finished cooking. By the time it's ready to serve, you'll have a satiny-glazed ham without any of the time or effort it takes to make a ham glaze.
If you don't cover your ham while cooking it will quickly dry out. Instead: Put some aluminum foil over your ham while it's cooking. It is recommended that the ham is covered for at least half of the cooking process and only removed during the last half when you glaze it.
Bake at 325F for 16-20 minutes per pound, until a meat thermometer registers 135F. Unwrap the ham and apply the glaze; increase the heat to 400F and bake for 15-20 minutes longer until the glaze is burnished. It's difficult to grill a whole or half ham because the method uses such dry high heat.
Once you've chosen your glaze, place the ham, cut-side-down, in a heavy-duty aluminum foil-lined jelly-roll pan. Let it stand at room temperature for 30 minutes. Brush 1/2 cup of the glaze over the ham with a heatproof spatula or pastry brush.
Cook fat-side up in a roasting pan filled with about 1/2 inch of water covered tightly in foil for the bulk of the time. During the last 30 minutes, remove the foil, crank the heat up to 425ºF, brush with a simple glaze at least twice. Let rest 20 minutes before carving.
Glazing: Empty contents of the glaze packet into a small saucepan. Add 22 mL (1 1/2 tbsp) warm water. Heat glaze mixture on high, stirring constantly, until glaze begins to boil. Remove immediately from heat.
Baste lots – every 20 minutes. More basting = better glaze! Baste LOADS before serving – This is where magic happens, especially if you've got bits that didn't caramelise well. As the ham rests, the liquid in the pan thickens so you get a thicker glaze on the ham.
Heat the honey, corn syrup, and butter in a double boiler to make the glaze. Brush the glaze over the ham and bake in a foil-lined pan for about 1 hour and 15 minutes, brushing every 15 minutes or so with the glaze. Broil the ham for a few minutes before removing it from the oven.
Any meat that is roasted in the oven needs moisture so it won't burn at the bottom of the pan or dry out. The trick is to make sure you add some kind of liquid to your pan. So here's the hack: Add half a cup of wine or stock to the bottom of your pan before popping that ham in the oven.
Remove all packaging materials and place ham on its side, fat side up, on rack in shallow roasting pan; cover loosely with aluminum foil. Heat approximately 15 to 20 minutes per pound until heated through. Remove ham from oven and let stand, covered, 20 minutes before serving.
Peach preserves, hot pepper jelly, and maple syrup work as sweet bases for glazes that add sheen as well as distinct flavor. Tasty additions such as aromatics, herbs, and spices switch up a traditional ham and make it truly memorable.
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