Cranberry Maple Glazed Ham
Hands On Time: 30 minutes
Total Time: 1 hour, plus resting time
Net Carbs – 3.9g
Protein – 125g
Fat – 27.5g
Calories – 838kcal
If you love glazed ham, then you are going to worship the platter this ham sits upon.
This glaze is sweet and tangy, rich and deep, and everything that is perfect in a glaze.
Sorry, I got a bit carried away…
Using dried cranberries means you can whip this up using pantry ingredients, but if you have access to fresh cranberries then just cut back the liquid by about half.
Bone-in ham, cooked – 8-10 pounds
½ cup of dried cranberries, soaked for an hour in 1 cup of boiling water
2/3 cup of Sukrin Maple Syrup
2 teaspoons of Dijon mustard
1 tablespoon of orange zest
Pre-heat your oven to 400⁰ F, fan forced.
Trim the rind off the ham, leaving the fat layer intact.
Score the fat in a crisscross pattern, cutting deeply into the fat but not through to the flesh beneath.
Spray a large baking tray with oil and place the ham on it.
Place the cranberries with their water, the maple syrup, Dijon and orange zest into a saucepan and heat over med-high heat until the cranberries are soft.
Remove from the heat and blitz with a stick mixer until a chunky glaze has formed.
Sit glaze aside to cool to room temperature.
Brush 1/3 of the glaze mixture over the ham, making sure you get it in all of the nooks and crannies. Place in the oven, uncovered.
Cook for 15 minutes.
Baste another 1/3 of the glaze over and cook for a further 15 minutes.
Brush the last of the glaze over and cook for a final 15 minutes.
Rest for 15 minutes before slicing to retain the juices.
Store wrapped or covered in the fridge for up to 5 days.
This recipe was created by the talented Naomi Sherman, creator of naomishermanfoodcreative.com
Click HERE for the PDF version of this recipe.