APRIL 2011 RECIPE

FROM: ROCKY MOUNTAIN LODGE BED AND BREAKFAST [web site]

CRANBERRY-BURGUNDY GLAZED HAM

Cranberry Burgundy Glazed Ham

With Easter this month, I thought I'd feature one of our family's traditional Easter recipes. I've been making this recipe for years and my family look forward to it every year, especially the cranberry glaze. Enjoy!

This recipe, and over 349 otheres, can also be found in our cookbook, Rocky Mountain Lodge & Cabins' Favorite Recipes. You can purchase a copy of our cookbook here.

HAM:

  • 10-14 lb. bone-in cooked ham
  • whole cloves

Place the ham, fat side up, on a rack in a shallow roasting pan. Score fat in diamond pattern; stud with whole cloves. Insert meat thermometer into thickest portion of ham without touching the bone. Bake at 325 degrees for about 3 hours, or until thermometer registers 140 degrees.

Meanwhile, prepare the sauce, below.

Spoon half the sauce over the ham during the last 30 minutes of roasting. Serve remaining sauce on the side.

CRANBERRY-BURGUNDY GLAZE:

  • 1 (16-oz) can whole cranberry sauce
  • 1/2 cup brown sugar
  • 1/2 cup burgundy or other dry red wine
  • 1 Tbsp. prepared mustard

In a medium saucepan stir together the cranberry sauce, brown sugar, wine, and mustard.

Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

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