Baked Holiday Ham with Cranberry-Wine Compote

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.