Tuesday, 17 October 2017

Cranberry Glazed Ham – An Oldie but a Goodie

Carole's Chatter: Cranberry Glazed Ham

I glazed a ham.  I made up my own glaze – the result was tasty.  It would have been even better if the ham had more skin/fat left on it and the glaze had a bit more tartness.  All suggestions most welcome.


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 shirt.

1 comment:

  1. Sounds really good!
    I've given up on white shirts, it never fails I do something I shouldn't!


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