Prep Time 15 minutes Cook Time 2 hours, 15 minutes
This lovely crimson sauce, enhanced with a touch of curry, transforms an ordinary supermarket ham into an extraordinary centerpiece for your holiday meal.
by Alison Needham
What you'll need
- 1 10-pound cooked ham, preferably shank end with bone
- 4 tablespoons butter
- 1/2 cup finely chopped onion
- 1 can whole cranberries
- 4 teaspoons curry
- 2 tablespoons light corn syrup
How to make it
- Preheat oven to 350 degrees. Rinse ham and slice off the tough outer skin, but leave behind most of the fat underneath it. Score the ham, cutting diagonal lines about 1/4 inch deep, all over the outside. Place the ham, fat side up in a roasting pan and place it in the oven.
- Meanwhile, prepare the glaze. In a medium skillet over low heat, melt the butter. Add the onion, and cook, stirring occasionally, until onion is tender, about 5 minutes. Add cranberry sauce, curry and corn syrup and heat through. Set aside.
- After the ham has cooked for about 1 hour, remove it from the oven and coat it with the glaze, making sure it gets into all the scored portions. Pour any remaining glaze into the pan.
- Return ham to the oven and bake for about 1 hour more, brushing it with glaze every 20 minutes or so. If the ham begins to get too dark, cover it with foil.
- When the glaze is well browned and the ham has reached an internal temperature of 130 degrees, remove from the oven. Place it on a serving platter and serve immediately.
