Recipe

Baked Holiday Ham With Cranberry-wine Compote Recipe

Add Step-by-Step Photos	Dragonflylady13 / All my dishes 11 months, 4 weeks ago This is from the Easy Home Cooking magazine. This ham comes out so pretty it's almost a shame to cut into it. (I substitute olive oil or vegetable oil for the peanut oil, due to my daugther's allergies. It still comes out nicely!) Prep:20m Cook:90m Servings:20	Dragonflyla
	beautiful ham with cranberries

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Ingredients

2teaspoons peanut oil

2/3cup chopped onion

1/2cup chopped celery

1cup red wine

1cup honey

1/2cup sugar

1package (12 ounces) fresh cranberries

1fully-cooked smoked ham (10 pounds)

Whole cloves

Directions

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.

2.Reserve 1 cup clear syrup from cranberry mixture. Transfer remaining cranberry mixture to small serving bowl; cover and refrigerate.

3.Slice away skin from ham with sharp utility knife. (Omit step if meat retailer has already removed skin.)

4.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.

5.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.**Total cooking time for ham should be 18 to 24 minutes per pound.

6.Let ham stand 10 minutes. Transfer to warm serving platter. Slice ham and serve with chilled cranberry-wine compote.

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