Makes 10 to 12 servings
|1||(5- to 6-pound) fully cooked spiral sliced ham half*|
|3/4||cup cranberry sauce or cranberry chutney|
|1/4||cup Dijon or hot Dijon mustard|
|1||teaspoon ground cinnamon|
|1/4||teaspoon ground allspice|
*A whole ham is usually 10 to 12 pounds and serves 24. Double glaze ingredients if using a whole ham.
- Preheat oven to 300°F. Place ham in large roasting pan lined with heavy-duty aluminum foil. Combine cranberry sauce, mustard, cinnamon and allspice; mix well. Spread half of mixture evenly over top of ham (glaze will melt and spread as it cooks). Bake 1 hour; spread remaining cranberry mixture over top of ham. Continue to bake until internal temperature of ham reaches 140°F, about 1 hour. Transfer ham to carving board; let stand 5 minutes before serving.
|Saturated Fat||4 g|
|Total Fat||12 g|
|Calories from Fat||29 %|
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