Ingredients Jump to Instructions ↓

  1. 2 teaspoons peanut oil

  2. 2/3 cup chopped onion

  3. 1/2 cup chopped celery

  4. 1 cup red wine

  5. 1 cup honey

  6. 1/2 cup sugar

  7. 1 package (12 ounces) fresh cranberries

  8. 1 fully-cooked smoked ham (10 pounds)

  9. Whole cloves

Instructions Jump to Ingredients ↑

  1. 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.*

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

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


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