Cranberry Orange Christmas Ham
1 (16-18 pound) smoked fully cooked ham
2 1/2 cups firmly packed brown sugar, divided
1 1/3 cups cranberry juice cocktail
1/2 cup honey
1/4 cup cider vinegar
1 1/2 tablespoons all-purpose flour
3 tablespoons prepared mustard
3 tablespoons butter or margarine
2 to 3 oranges, sliced
About 6 maraschino cherries, halved
Slice skin from ham. Score fat on ham in a diamond design, and stud with cloves.
Place ham, fat side up, on a rack in a shallow roasting pan. Insert meat
thermometer, making sure it does not touch fat or bone. Bake at 325 degrees F
for 3 to 3 1/2 hours.
Combine ½ a cup sugar, cranberry juice, honey, cider vinegar, flour, mustard,
and butter in a saucepan, mixing well. Bring to a boil, and cook 1 minute.
Coat exposed portion of ham with remaining sugar. Place orange slices on ham,
securing in centers with wooden picks; leave tips of picks exposed. Place cherry
half on each pick.
Pour hot cranberry mixture over ham; bake an additional 1 hour or until
thermometer registers 140 degrees F, basting ham with pan juices twice.