Wednesday, May 17, 2017

Cranberry Dijon Glazed Ham

Cranberry Dijon Glazed Ham: Savory Sweet and Satisfying

I loved the combination of ham and cranberries. I loved it so much that this may be my go to ham recipe. The sauce is easy and adds such a wonderful flavor to the ham.

Cranberry Dijon Glazed Ham


  • 2 cups fresh cranberries
  • 1/4 cup water
  • 1/4 cups honey
  • 2 tablespoons Dijon mustard
  • 1/4 cup apple cider vinegar
  • 1/2 cup brown sugar
  • 1/2 teaspoon cayenne pepper
  • 5-6 pounds spiral sliced cooked ham


  1. Preheat the oven to 325º F. Place a roasting rack in the bottom of a roasting pan. Place the ham on the rack and use a sharp knife to score the ham diagonally.
  2. In a medium saucepan combine the cranberries, water and honey. Heat over medium heat, stirring occasionally until most of the cranberries have popped, about 4-5 minutes.
  3. Add in the Dijon mustard, vinegar, brown sugar and cayenne pepper. Continue to cook for an additional 3-5 minutes, stirring occasionally, until the sauce has thickened some and is like syrup. You do not want it too thick, just a little bit.
  4. Use an immersion blender and purée the sauce or transfer the mixture to a blender and blend, leaving the top of the blender vented and covered with a towel to allow steam to escape.
  5. Use a basting brush to coat the ham with the cranberry sauce. Tightly cover the roasting pan with foil and bake for 1 1/2- 2 1/4 hours (about 20-25 minutes per pound). When the ham has 30 minutes left of cooking time, remove the foil and coat the ham with the cranberry sauce again. Bake uncovered for the last 30 minutes, or until the ham is warmed through.
  6. Warm up any remaining sauce and serve with the ham.
*Adapted from The Food Charlatan.
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