Sunday, 8 January 2017

Cranberry Glazed Ham

Carole's Chatter: Cranberry Glazed Ham

For New Year's Day I glazed a ham.  I made up my own glaze – the result was tasty but not spectacular.  For two reasons – the ham itself didn't have much skin/fat left on it and the glaze needed a tad better balance – maybe more sourness?  Anyway to give you a starting idea, here is what I did.


Champagne ham (no bone)

For the glaze:
Cranberry Sauce
Wholegrain mustard
Cherry Brandy
2 lumps of rock sugar (brown sugar would be better)
Splash of ginger beer
Lemon zest
Splash of lemon juice
Cayenne pepper (tiny bit)


I would normally gently warm the ham in the oven with the skin on.  This makes it easy to pull the skin off without taking too much fat with it.  This time there was only a little skin so I just took it off with a sharp knife.

I then studded the ham with lots of cloves (a new box).  This ham had been pre-scored so I didn't have to do that other than on the little bit where the skin had been.

I popped the ham into a low oven and prepared the glaze by warming it up in a saucepan.  When it was  combined and hot I brushed it over the ham.  Then repeated the glazing every quarter of an hour.  I gave the ham 35 minutes per kilogram.

I served the ham just warm (rather than piping hot).  As an aside, it is not a good idea to baste a ham with a cranberry based glaze while wearing a white T-shirt.


  1. I'd keep that recipe. But yeah, don't wear white when cooking!

  2. Ha! No white T shirts for sure! This sounds lovely!

  3. I had to laugh at the white T-shirt comment. Too funny. The glaze sounds good; I wonder if brown sugar would havd make the difference.


Your comments are most welcome. Cheers