Baked Holiday Ham with Cranberry-Wine Compote
Making cookies this holiday season? Check out these tips for making Christmas cookies.
Makes 16 to 20 servings
|2||teaspoons peanut oil|
|2/3||cup chopped onion|
|1/2||cup chopped celery|
|1||cup red wine|
|1||package (12 ounces) fresh cranberries|
|1||fully-cooked smoked ham (10 pounds)|
- For compote, heat oil in large saucepan over medium-high heat until hot; add onion and celery. Cook and stir until tender. Stir in wine, honey and sugar; bring to a boil. Add cranberries; return to a boil. Reduce heat to low; cover and simmer 10 minutes. Cool completely.
- Reserve 1 cup clear syrup from cranberry mixture. Transfer remaining cranberry mixture to small serving bowl; cover and refrigerate.
- Slice away skin from ham with sharp utility knife. (Omit step if meat retailer has already removed skin.)
- Preheat oven to 325°F. Score fat on ham in diamond design with sharp utility knife; stud with whole cloves. Place ham, fat side up, on rack in shallow roasting pan.
- Bake, uncovered, 1-1/2 hours. Baste ham with reserved cranberry-wine syrup. Bake, basting with cranberry-wine syrup twice, 1 to 2 hours more or until meat thermometer inserted into thickest part of ham, not touching bone, registers 140°F, basting with cranberry-wine syrup two more times.*
- Let ham stand 10 minutes. Transfer to warm serving platter. Slice ham and serve with chilled cranberry-wine compote.
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