If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Looks like the Baked Ham category (3 recipes) isn’t getting much love. Up against Holiday Cookies (46 recipes) is a tough position to be in! Poor lonely Baked Ham category. So I felt compelled to contribute a ham recipe, although in my opinion, nothing beats Monte’s Ham from Saveur Magazine – so good, you’ll want to make it all the time.
This glaze I made was inspired by Monte’s - I love the flavors of the bitter and the sweet all playing nice together. The ketchup balances out the tangy cranberry and the bitter orange. Bake up some nice fluffy biscuits to sop up the extra sauce.
I used a very small ham, but you can always double the glaze quantities for larger hams. —mrslarkin
Serves 2 - 4
- 1 small Boar’s Head Black Forest Boneless Ham, about 2 lbs.
For the glaze
- 1/2 cup cranberry sauce (I use chunky homemade)
- 1/4 cup orange marmalade
- 1/4 cup apricot preserves
- 1/2 cup brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon ketchup
- Preheat oven to 350 degrees F.
- Take ham out of refrigerator while preparing the glaze. Mix all ingredients together. Makes a heaping cup of glaze, enough for ham and for sauce on the side.
- Place ham cut side down in small roasting pan or baking dish. Bake for 20 minutes. Remove ham from oven and spoon all of the glaze over, covering ham completely. Bake for an additional 20 minutes, basting every 6 minutes or so. Sauce will thicken and brown. Careful not to burn sauce, or it will be yucky and you will be sad.
- Let ham rest for a few minutes, then slice to desired thickness and spoon pan sauce over, or serve sauce on the side.
- This recipe was entered in the contest for Your Best Baked Ham