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Recipe Thursday-Glazed Baked Ham

Posted on October 6th, 2016 | Posted in Main Course, Recipes


We just got in cases of Old Fashioned Off the Bone Ham from Patrick Cudahy. I found this recipe for a Jamaican baked ham that had a few new flavors then I would not usually use-cranberry sauce and lemon juice. This turned out perfect. The sauce had a nice tang to it and the ham itself was juicy on the inside and crisped on the outside. We used the leftovers to make ham and biscuit sandwiches!

Yield 16 Servings
9.5#  Patrick Cudahy Off The Bone Smoked Ham (110052, 2/9.5#)
A few whole cloves (CQC073, QT)
For glazing sauce
1 cup cranberry sauce (991219, 6/#10)
1/4 cup orange juice (00728, 4/1GAL, Natalie’s Orchard)
1/4 cup pineapple juice (991989, 12/46OZ, Dole)
1 tablespoon lemon juice (00543, 16/QT, Orchid Island)
1/2 cup brown sugar (992005, 50#, Golden Barrel)
1 teaspoon mustard (991253, 4/105OZ, French’s)

Remove wrapping from ham. Score fat in a diamond pattern and stud with cloves.

Bake ham in a 325 F oven for 2 hours or until a meat thermometer registers 130 F.

In a saucepan, stir together cranberry sauce, orange juice, lemon juice, brown sugar and mustard. Simmer glaze uncovered for 5 minutes to thicken.

During the last 30 minutes of baking the ham, glaze by spooning glaze sauce it over every 10 minutes.

Serve remaining sauce on the side.

Recipe from 196flavors.com

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