Get ready to transform your holiday table with the most show-stopping ham you've ever created! Our Cranberry Burgundy Glazed Ham is not just a meal - it's a culinary masterpiece that will have your guests begging for seconds. Imagine a perfectly cooked ham, glistening with a rich, wine-infused cranberry glaze that combines sweet, tangy, and sophisticated flavors in every single bite. This isn't just another ham recipe - this is a guaranteed crowd-pleaser that will elevate your cooking game and make you the star of any gathering!
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 fully cooked ham (about 8 lbs)
- 1 can cranberry sauce
- 1 cup Burgundy wine
- 1/2 cup brown sugar
- 1 tsp ground cloves
Instructions
- Remove the ham from refrigerator 1 hour before cooking to allow it to come to room temperature, ensuring even cooking.
- Preheat the oven to 325°F (165°C). Place the ham fat-side up in a large roasting pan, fat layer exposed to help self-baste during cooking.
- In a medium saucepan, combine cranberry sauce, Burgundy wine, brown sugar, and ground cloves. Whisk ingredients together over medium heat until well blended and sugar is completely dissolved.
- Simmer the glaze for 10-15 minutes, stirring occasionally, until it thickens slightly and reduces to a syrupy consistency.
- Score the ham's surface in a diamond pattern, cutting about 1/4 inch deep. This helps the glaze penetrate and caramelize.
- Brush approximately 1/3 of the glaze over the entire ham, ensuring even coverage.
- Cover the ham loosely with aluminum foil and place in preheated oven. Bake for approximately 1 hour and 45 minutes.
- Every 30 minutes, remove ham from oven and baste with additional glaze, rotating pan to ensure even heating.
- During the last 30 minutes of cooking, remove foil to allow the surface to caramelize and develop a rich, glossy finish.
- Check internal temperature with a meat thermometer. Ham is ready when it reaches 140°F (60°C).
- Remove ham from oven and let rest for 15-20 minutes before carving. This allows juices to redistribute, ensuring moist meat.
- Serve with remaining warm glaze on the side for additional flavor and presentation.
Tips
- Temperature Matters: Always let your ham come to room temperature before cooking to ensure even heat distribution.
- Scoring Technique: When creating the diamond pattern on the ham's surface, use a sharp knife and make cuts about 1/4 inch deep. This allows the glaze to penetrate and caramelize beautifully.
- Basting is Key: Regular basting every 30 minutes helps develop a rich, glossy exterior and prevents the ham from drying out.
- Glaze Consistency: Simmer the glaze until it reaches a syrupy thickness - this ensures it will cling to the ham and create a stunning caramelized coating.
- Resting Time: Don't skip the 15-20 minute resting period after cooking. This allows the juices to redistribute, ensuring each slice is moist and flavorful.
- Internal Temperature: Use a meat thermometer to confirm the ham reaches 140°F (60°C) for perfect doneness.
- Leftover Glaze: Serve the remaining warm glaze on the side for guests who want an extra flavor boost.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 20g
Protein: 35g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 110mg
