Cranberry Orange Glazed Ham

Print

Ingredients
800 g Piller's Black Forest Ham
125 ml (½ cup) frozen cranberry juice cocktail concentrate, thawed
125 ml (½ cup) frozen orange juice concentrate, thawed
60 ml (¼ cup) orange marmalade
6 ml (1¼ tsp.) fresh rosemary, chopped
15 ml (1 Tbs.) butter
1 ml (¼ tsp.) kosher salt
0.5 ml (⅛ tsp.) freshly ground black pepper
Method

Preheat oven to 325°F (160°C) and place ham in shallow heating pan. Add 125 ml (½ cup) of water to pan and cover with a lid or aluminum foil. Cook ham for 1 hour or until warm throughout. Meanwhile in a small saucepan, bring the cranberry juice, orange juice, marmalade and rosemary to a boil over medium-high heat. Boil until the glaze thickens enough to coat a spoon, whisking often, 15 minutes. Remove from the heat. Whisk in the butter, then season the glaze with salt and pepper. Glaze yields approximately 1¼ cups. Thirty minutes before the end of baking time, remove ham from oven; brush ham generously with glaze. Return to oven and cook for another 30 minutes or until glaze is shiny and very lightly browned. For an extra thick glaze, brush the ham with more of the glaze every 10 minutes during the last 30 minutes of baking.